Undoubtedly, it is one of the most popular tapas in El Rinconcillo bar. And, although it is one of the morsels that identifies the kitchen of Lent in Seville, the pavia de bacalao (or the pavia) is a constant in the El Rinconcillo menu because that is what customers demand.
The time of year is the least. The important thing is to be able to taste this dish whenever you want, do not you? Exactly the same thing happens with spinach with chickpeas, which we will talk about another day…
Today we focus on the pavia and that mysterious batter that brings so many heads. And, as we feel generous, here we leave the recipe and see who dares to make it at home…
– Previously desalted cod strips (change the water every two hours for 12 hours)
– Force flour
– Chickpea flour
– Black pepper in grain
– Extra virgin olive oil
Once we have it all, we get to work and the first thing we have to do is mix all the ingredients (except the cod strips, of course) in the blender. A very important step is the following one, which is simply to let the resulting mass rest for 24 hours, something that will determine the final result.
Finally, we introduce the cod strips in the dough and fry them one by one at 160 degrees for two minutes to go them to another oil at 200 degrees. There we keep them another two minutes and that’s it. Now only dry them well, serve them and best of all: enjoy their flavor.