Summary: Bacallà a la llauna is one of the emblematic dishes of Catalan cuisine. Its name comes from the "llauna" — the metal tray where it was traditionally baked in Catalan homes. It's a deceptively simple dish: cod, oil, garlic, paprika, and an oven. But precisely this simplicity demands prime ingredients and precise technique.
Content
What makes authentic bacalao a la llauna special
Bacallà a la llauna is one of the emblematic dishes of Catalan cuisine. Its name comes from the llauna — the metal tray where it was traditionally baked in Catalan homes. It's a deceptively simple dish: cod, oil, garlic, paprika, and an oven. But precisely this simplicity demands prime ingredients and precise technique.
The difference between a mediocre bacalao a la llauna and a memorable one lies in three details: the quality of the cod (thick loin, well desalted), the exact oven temperature (to keep it juicy inside and golden outside), and the base "sofregada" that gives it depth.
Ingredients for 4 people
The cod
- 4 desalted cod loins of 180-220g each (skin on, boneless)
- Ideal thickness: 3-4 cm — if thinner, it dries out; if thicker, it won't cook through
- Preferably Icelandic cod (firm texture, holds up well in the oven)
The sofregada
- 6-8 cloves of garlic (sliced, not pressed)
- 1 tablespoon of sweet paprika from La Vera (or ñora paprika)
- 100 ml of extra virgin olive oil
- 1 bay leaf
- Optional: 1 dried chili pepper
Accompaniments
- Flour for dusting (optional, classic version does not include)
- Fresh chopped parsley for serving
- Half a lemon
Step by step: the recipe
1. Prepare the sofregada (10 min)
In a wide pan, heat the olive oil over medium-low heat. Add the sliced garlic and brown it slowly — it should be golden but never burnt (if burnt, it will make the whole dish bitter). When golden, remove from heat, wait 30 seconds, and add the paprika. Never add paprika to boiling oil — it burns instantly and becomes bitter.
2. Prepare the cod
Pat the loins dry with kitchen paper — surface moisture prevents them from browning properly. If you want the version with flour: lightly flour only the flesh side (not the skin) and shake off any excess.
3. Assemble in the tray (llauna)
Preheat the oven to 220°C (top and bottom heat). Grease the baking tray with a little of the sofregada. Place the loins with the skin side down. Pour the rest of the sofregada (oil + garlic) over the loins.
4. Bake: the critical moment
Place the tray in the middle-upper part of the oven:
- 3 cm loins: 12-15 minutes
- 4 cm loins: 15-18 minutes
- 5 cm loins: 18-22 minutes
The cod is ready when the surface is slightly golden and, when pressed with a finger, it yields slightly but springs back. If it's very firm, it's overcooked.
5. Serve immediately
Bacalao a la llauna doesn't wait. Serve directly in the baking tray (the "llauna") with chopped parsley on top and a squeeze of lemon on the side. Accompany with patatas panaderas (thinly sliced baked potatoes), escalivada, or simply bread to dip in the oil.
Related Bacalalo Products
Mistakes that ruin the dish
- Cod too thin: below 2.5 cm it dries out in the oven. Always ask for thick loin.
- Burnt paprika: if the oil smokes before adding the paprika, discard it and start again.
- Oven too low: below 200°C the cod steams instead of roasts, and ends up moist and pale.
- Too much time: better 1 minute less than 1 minute more. The cod continues to cook out of the oven with residual heat.
- Not drying the cod: surface moisture creates steam instead of browning.
The wine: what to pair it with
Bacalao a la llauna calls for a full-bodied white or a light young red:
- White: White Grenache from Penedès, aged Xarel·lo, or Macabeo from Terra Alta
- Red: Young Grenache from Priorat, light Monastrell, or a Mencía from Bierzo
- Rosé: a dry Grenache rosé works perfectly in summer
Legitimate variations
- With raisins and pine nuts: add a handful of soaked raisins and toasted pine nuts — a Catalan Christmas version
- With tomato: a base of sofrito tomato under the cod — a saucier version
- A la llauna with samfaina: a bed of Catalan ratatouille (eggplant, peppers, onion) under the cod
Conclusions
- What makes authentic bacalao a la llauna special: Bacallà a la llauna is one of the emblematic dishes of Catalan cuisine.
- Step by step: the recipe: Pat the loins dry with kitchen paper — surface moisture prevents them from browning properly.
- Mistakes that ruin the dish: Bacalao a la llauna calls for a full-bodied white or a young red wine.
- Legitimate variations: Yes, but the result is different.
Frequently Asked Questions
Can I use fresh cod instead of desalted?
Yes, but the result is different. Desalted cod has more gelatin and a richer texture than fresh. If using fresh, salt lightly 30 minutes before cooking.
Can it be made in a pan instead of the oven?
Technically yes (it's called "grilled cod with sofrito"), but it's not bacalao a la llauna — the oven provides an all-around browning that a pan cannot achieve.
How much does this dish cost to make?
With premium desalted cod: about €8-10 per person in raw ingredients. It's an accessible luxury dish — expensive product but little preparation and spectacular results.
→ Prepare it with Bacalalo products: Cod jowl a la llauna with beans | Extra desalted cod jowl
Buy the perfect loin for your llauna: premium desalted cod at Bacalalo.
→ See our selection of desalted cod from Iceland
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