Coca de pèsols is one of the jewels of the traditional cuisine of Dénia, especially appreciated in spring, when fresh peas reach their optimum sweetness. This simple dish, but full of flavor, perfectly represents the union between the vegetable garden and the popular recipes of the Marina Alta.
The base is made with a thin dough of flour, extra virgin olive oil, water, salt and sometimes a pinch of yeast. Once stretched, it is covered with a sofrito made with tender onion, grated tomato and, of course, fresh peas. Some versions also include red bell pepper, garlic or even pieces of sausage, such as sausage or sobrassada, which add more intense nuances to the whole.
The coca is baked until the dough is golden brown and crispy, while the filling retains the soft texture and natural sweetness of the peas. The result is a balanced, light and aromatic snack, perfect to enjoy either hot or at room temperature.
In Dénia, coca de pèsols is synonymous with home cooking and seasonal cuisine. It is prepared at family celebrations, local festivals or as a traditional snack, and is part of that recipe book that passes from generation to generation, keeping alive the essence of the gastronomy of the land. To taste it is to savor the Dianense countryside in its purest state: fresh, green and full of life.
