Bacalao a la Llauna

This classic Barcelona dish is made easy with Pacific Bay Bacalao. Ready to cook from frozen and perfectly salted, it pairs perfectly with a flavorful paprika oil.  

Let us know if you try making it by tagging us @pacificbayph in Facebook, Instagram or Tiktok. We'd love to see what you cook up!

INGREDIENTS 

500g Pacific Bay Bacalao Loins, defrosted and patted dry 

¼ cup all-purpose flour 

3 cloves garlic, thinly sliced (or more to taste) 

1 Tbsp sweet smoked Spanish paprika 

Plenty of olive oil for frying (at least ½-inch deep) 

Fresh parsley for garnish (optional) 

PROCEDURE 

Coat and cook the Bacalao. Spread flour on a plate and dredge the Bacalao loins in it, ensuring they are fully coated. Add a generous amount of olive oil (at least ½-inch deep) to a non-stick pan and heat over medium-high heat. Once the oil is hot, carefully add the dredged Bacalao loins to the pan and fry until golden brown and cooked through (about 3-4 minutes per side). Remove the cooked Bacalao from the pan and place on a plate. 

Fry the garlic. Add the sliced garlic to the hot oil and fry until it just begins to brown, about 1 minute. Be careful not to burn the garlic. 

Infuse the oil with paprika. Remove the pan from the heat. Immediately add the paprika to the oil and quickly incorporate it with a whisk or cooking spoon. 

Finish the dish. Quickly pour the hot paprika-infused oil over the cooked Bacalao. The oil will sizzle and become fragrant. 

Serve. Garnish with chopped fresh parsley (optional), and serve with crusty bread for dipping into the flavorful oil or a side of baked white beans. You can also add a squeeze of lemon juice over the fish for extra brightness.