Coca cruixent de seitons is a delicious specialty typical of Dénia, where seafaring tradition meets Mediterranean culinary creativity. This dish combines the lightness of a thin golden dough with the fresh and delicate taste of anchovies, one of the most appreciated fish of the coast of Dénia.
The base of the coca is made with flour, extra virgin olive oil, water and a pinch of salt, worked until an elastic texture is achieved which, when baked, becomes a crispy and light sheet. A layer of caramelized onion or grated tomato, roasted peppers or sliced zucchini, and finally the fresh anchovies, clean and open, which are cooked just long enough to maintain their juiciness and flavor, are placed on top.
In some versions, black olives, capers or Mediterranean herbs are added to enhance its aroma and give it a more sophisticated touch. The result is a tasty coca, with contrasting textures and a perfect balance between the sweetness of the vegetables and the marine intensity of the fish.
In Dénia, the coca cruixent de seitons is a symbol of that cuisine that looks to the sea and makes the most of the fresh products from the fish market. Ideal as an appetizer, tapa or light dish, it represents the essence of the local gastronomy: simple, authentic and deeply Mediterranean. Enjoy it with a glass of white wine or a cold beer in front of the sea is one of those experiences that taste like Dénia.
