Cod a la Llauna: Traditional Catalan Recipe Step by Step

What is bacalao a la llauna?

Cod a la llauna is, without a doubt, the most representative cod recipe of Catalonia. Its name comes directly from the way it is cooked: the cod is placed on a llauna (a rectangular tin or thin sheet metal tray) and baked with a topping of garlic, sweet paprika, parsley, and extra virgin olive oil.

What makes this dish special isn't its complexity (it's remarkably simple), but rather the direct relationship between the cod and the dry heat of the oven. The metal tin conducts heat intensely and evenly, allowing the bottom of the cod to become lightly toasted while the top browns under the layer of paprika and garlic. The result is an extraordinary contrast of textures: crispy on the outside, juicy and flaky on the inside.

In Catalan homes, this dish has been the most natural way to cook cod for generations. It doesn't need elaborate sauces, long sautéing times, or sophisticated techniques. It needs good, desalted cod , well-chopped garlic, and a working oven. That honesty is what makes it a timeless classic.

The tray: what it is and why it matters

The word llauna in Catalan literally means "tin" or "tin can." In a culinary context, it refers to a rectangular tray made of thin sheet metal , without high sides, similar to what in Spanish we would call a "baking tin" or a baking tray.

The traditional llauna is not a ceramic dish, a glass mold, or a thick stainless steel tray. It is a thin, lightweight piece of tin with excellent heat conduction . This detail is crucial: being so thin, the llauna transmits the oven's heat directly to the cod from below, while radiant heat from the oven acts from above. The result is an enveloping cooking process that neither ceramic nor glass can replicate with the same intensity.

The original llaunes were bought in hardware stores and tinsmiths' shops in Barcelona's markets. They were humble, inexpensive, and functional utensils. Many Catalan families still keep their grandmothers' llaunas, slightly warped and darkened from decades of use.

If you don't have an authentic llauna, you can substitute a thin metal baking tray (like a cookie sheet or baking tray). The important thing is that it's metal and not too thick. Avoid ceramic if you want the characteristic browned effect on the bottom of the cod.

History of cod cooked in a tin in Barcelona and Catalonia

The history of bacalao a la llauna (cod cooked in a tin) is closely linked to the history of salted cod in Catalonia, which dates back at least to the 14th century. Barcelona, ​​as a major Mediterranean port, was for centuries one of the main entry points for salted cod from Iceland, Norway, and Newfoundland into southern Europe.

Salt cod became a staple of the Catalan diet for practical reasons: it was a long-lasting protein, affordable, and compatible with the many days of fasting imposed by the Catholic Church (during which eating meat was forbidden). In a city like Barcelona, ​​with a strong religious tradition and a large working class, cod was the perfect protein solution.

The "a la llauna" method is probably the oldest and most basic way to cook cod in Catalonia. It required nothing more than a metal tray (available in any home), a wood-fired oven, garlic, paprika, and oil. It's a subsistence recipe elevated to culinary art: few ingredients, no waste, exceptional results.

The first Catalan cookbooks documenting this dish date from the 19th century, but oral tradition places its origins much earlier. The writer and gastronome Josep Pla (1897-1981), perhaps the most important chronicler of Catalan cuisine, described bacalao a la llauna as one of the dishes that defined Barcelona's gastronomic identity.

In the 20th century, the dish became a staple in Barcelona's municipal markets , where cod stalls not only sold dried and desalted cod but also offered prepared dishes to take away. The llauna (a type of tin) was the perfect format for this: it was prepared in the back room of the stall and sold directly on the tray.

The Mercat del Ninot and the cod fishing tradition

At Bacalalo , our history with bacalao a la llauna (cod in a tin) is very straightforward. We've been in the Mercat del Ninot in Barcelona , ​​in the heart of the Eixample district, since 1990, and this dish has been part of our business from day one.

The Mercat del Ninot is one of Barcelona's most emblematic markets. Renovated in 2015, it maintains the tradition of Catalan cod shops: stalls where cod is sold in all its forms (dried, desalted, shredded, in loins, in snouts) and where knowledge of the product is passed down from generation to generation.

Our Cod Snouts in a Tin with Beans is the ready-to-heat version of this centuries-old recipe. We prepare it exactly as it has always been done in Barcelona's markets: Icelandic cod snouts, traditionally desalted, cooked with a base of garlic, paprika, and parsley, and served with tender beans. It's the dish our customers at Ninot ask for week after week.

Ingredients for 4 people

For cod in a tin

• 4 desalted cod cheeks (approximately 200-250 g each). Dried Cod Cheeks or Extra Desalted Cod Cheeks
• 6 cloves of garlic , peeled and finely chopped
• 1 tablespoon of sweet paprika (from La Vera, if possible)
• Half a teaspoon of hot paprika (optional, for those who like it spicy)
• 1 sprig of chopped fresh parsley
• 100-120 ml of extra virgin olive oil
• 1 tablespoon of white wine vinegar (optional, traditional in some versions)
• Flour for lightly dusting (2-3 tablespoons)
• Salt (little or none, the cod already has some)

For the garnish (optional but recommended)

• 400g of cooked white beans (such as mongeta del ganxet or judión beans)
• Lemon slices for serving

The ideal cut: why the snout is king of the llauna

If there's one cut of cod that nature designed for bacalao a la llauna (cod cooked in a tin), it's the morro (snout). The morro is the thickest and meatiest part of the cod loin, the area that runs from the head to the center of the fish. It has these characteristics that make it perfect for bacalao a la llauna:

• Uniform thickness : the snout has a homogeneous thickness of 3-5 cm, which allows even cooking in the oven without the ends drying out while the center remains raw.
• Natural gelatin : This part of the cod is rich in collagen, which transforms into gelatin during baking. This gives the dish a richness and juiciness that other cuts don't achieve.
• Laminated structure : the snout breaks down into large, wide, clean flakes. When eating bacalao a la llauna, each bite separates into sheets of tender, flavorful white meat.
• Thick skin : the skin of the snout is the thickest part of the cod, and when baked on the tin it becomes crispy and golden, providing a textural contrast that is a hallmark of the dish.

Other cuts like the central loin or the stalk also work, but the result will never be the same. The stalk is thinner and tends to dry out, and the central loin doesn't have the same concentration of gelatin. For authentic bacalao a la llauna, always look for the snout .

Cod Snout in a Tin with Beans (1 unit) - 400g

€15.90

Clean Dried Cod Snouts - 300g

€14.95

Extra Desalted Cod Snouts (2 units) - 500g

€22.90

Traditional recipe step by step

This is the recipe for cod a la llauna, just as it has always been made in Catalan kitchens. No frills, no modern touches, no gimmicks. The real recipe.

1. Preheat the oven to 220°C (top and bottom heat). La llauna needs high heat to achieve the characteristic browning effect. If your oven has a fan, reduce the temperature to 200°C.
2. Prepare the cod : thoroughly dry the desalted cod cheeks with paper towels, pressing to remove all surface moisture. This step is crucial: if the cod is damp, it won't brown but will steam instead. Make 2-3 shallow cuts in the skin with a sharp knife to allow the heat to penetrate better.
3. Light flour coating : Dip each snout in flour, shaking off the excess. We only want a very thin layer to help form a crust. It's not a batter, just a thin veil of flour.
4. Sear the cod : In a large frying pan with 3-4 tablespoons of very hot oil, sear the cod cheeks on both sides: 2 minutes on the skin side, 1 minute on the flesh side. We only want to color them, not cook them through. Set aside.
5. Prepare the garlic and paprika topping : In the same oil used for searing (reduce the heat to low), add the finely chopped garlic. Sauté for 1 minute without letting it brown. Remove from the heat, add the sweet paprika (and the hot paprika if using) and stir quickly. Paprika burns in seconds if it comes into direct contact with high heat, so remove it from the heat. Add the chopped parsley and the vinegar if using. Mix well.
6. Assemble the llauna : Place the cod cheeks in the metal tray, skin-side down. Spread the garlic, paprika, and parsley mixture over each piece, covering the entire surface. Pour the remaining oil over the top.
7. Bake in the oven : Bake for 15-18 minutes at 220°C (425°F). The cod will be ready when the surface is golden brown (the paprika will have darkened slightly) and when pierced with a knife, the flesh flakes easily. Do not overcook: the cod should remain juicy inside.
8. Brief resting time : Remove the casserole dish from the oven and let it rest for 2-3 minutes before serving. During this resting time, the cod reabsorbs the juices it has released. Serve directly from the tray (this is the traditional way) with lemon wedges.

The garlic and paprika base: the secret to the flavor

If you had to reduce bacalao a la llauna to its essence, it would be: cod + garlic + paprika + olive oil + oven. There's nothing more to it. And it's in that simplicity that the genius of the dish lies, and also its trap, because every ingredient has to be good and prepared correctly.

Garlic

The garlic should be finely chopped, but not crushed . We don't want a garlic paste or thick slivers, but rather small pieces that will be evenly distributed over the cod and will brown during baking without burning. Use fresh, purple garlic (white garlic tends to be milder, and you need a strong flavor here). Between 6 and 8 cloves is the right amount for 4 people: generous, but not overpowering.

Paprika

Sweet paprika is the ingredient that gives bacalao a la llauna its characteristic dark red color and unmistakable smoky aroma. Paprika from La Vera (Cáceres) is the best choice, because its drying process using holm oak smoke gives it a depth that paprika from Murcia lacks.

The key to using paprika is to never put it over direct heat . Add it to the oil off the heat, stir quickly, and pour it immediately over the cod. Burnt paprika is bitter and inedible, and it completely ruins the dish. This is the most common mistake made by inexperienced cooks.

Some traditional versions add a pinch of hot paprika to the sweet sauce. It's not essential, but it adds a touch of warmth that perfectly balances the richness of the cod. If you do add it, use just a little: one-quarter hot to three-quarters sweet.

Parsley

Fresh, flat-leaf (not curly) parsley, roughly chopped. It's added along with the paprika and garlic, and baked with the cod. The oven's heat wilts it slightly but preserves its aroma. Some versions also add fresh, raw parsley at the end, just before serving.

Olive oil

Use a generous amount of extra virgin olive oil. Bacalao a la llauna is not a dry dish: the oil creates a natural sauce with the juices from the cod and the paprika. Allow about 25-30 ml per person . If, when serving, you see a layer of red oil (from the paprika, with bits of browned garlic) on the bottom of the tray, it's a sign you've done it right. This oil is perfect for dipping bread and is possibly the best part of the dish.

Cod in a tin with beans: the complete version

The version of bacalao a la llauna (cod cooked in a tin) with beans is, along with the simpler version, the most widespread in Catalonia. The combination of cod and legumes is an absolute classic of Mediterranean cuisine, and in Catalonia the legume of choice for this recipe is the mongeta del ganxet (a dried white bean with a thin skin and buttery texture) or, failing that, the large white bean.

How to prepare the version with beans

1. Cook the beans beforehand : If using dried beans, soak them for 12 hours and cook them in water with a couple of bay leaves, half a tomato, and a piece of onion until tender (45-60 minutes in a regular pot, 20 minutes in a pressure cooker). If using canned beans, rinse them well.
2. Place the beans as a base : in the tin, before adding the cod, spread a layer of drained cooked beans. Season lightly with salt and pepper.
3. Cod on top of the beans : Place the seared cod cheeks on top of the layer of beans. The beans will absorb the juices from the cod and the paprika oil during baking, making the perfect side dish.
4. Topping and oven : Pour the garlic, paprika, and parsley mixture over the cod and beans. Bake for 15-18 minutes at 220°C.

The result is a complete dish where the beans are infused with the red oil from the paprika and the gelatinous juices from the cod. It's a hearty meal, perfect for the colder months, and needs nothing more than bread for dipping.

If you want to try it without any hassle, our Morro de Bacalao a la Llauna con Alubias comes already prepared with the traditional recipe: you just need to heat it for 10 minutes in the oven or 5 minutes in the microwave.

Comparative table: llauna vs other Catalan cod dishes

Catalan cuisine boasts a vast repertoire of cod recipes. This table helps you distinguish the most important dishes and understand what makes each one unique:

As you can see, bacalao a la llauna stands out for being the most direct and simple of all. It doesn't hide behind vegetables or sauces: it's a head-on dialogue between the cod and the oven, with paprika and garlic as the only intermediaries.

Modern variations and versions

The recipe for bacalao a la llauna allows for few variations while remaining essentially the same, but over the years some interesting versions have been developed:

With chili pepper

In some areas of the Empordà region, hot paprika is replaced with fresh chili peppers cut into rings and baked alongside the cod. The result is a fresher, more direct spiciness than that of paprika.

With tomato

Some family recipes add a layer of grated tomato under the cod, creating a sauce base that blends with the oil and paprika. It's not the most traditional version, but it works especially well in summer when tomatoes are at their peak.

With choricero peppers

A hybrid version of Basque and Catalan cuisine, where some of the paprika is replaced with rehydrated choricero pepper pulp . It adds a natural sweetness and a complex flavor that is very appealing.

With bakery potato

A layer of thinly sliced ​​potatoes (like those used in baking) is placed under the cod. The potatoes absorb the juices and oil, becoming golden brown and infused with flavor. It's more substantial than the version with beans.

Grilled (barbecued)

During the summer months, some Catalan chefs prepare bacalao a la llauna (cod in a tin) directly on a charcoal grill , placing the metal tray over the embers. The charcoal smoke imparts a natural smokiness that enhances the flavor of the paprika from La Vera.

Pairing: Catalan wines to accompany

Bacalao a la llauna, with its smoked paprika, golden garlic, and red olive oil, calls for full-bodied wines without excessive oak influence. Catalonia produces several wines that are perfect for this dish:

Body-bound whites

• Priorat white (Garnacha blanca): wines with body, minerality and structure that stand up perfectly to paprika and garlic. Serving temperatures: 10-12 °C.
• Penedès (Xarel.lo with aging) : Xarel.lo is the native white grape of Penedès and in versions aged in barrels it has the necessary structure to accompany baked cod without falling short.
• Terra Alta (White Grenache) : Mediterranean white wines, glyceric, with good acidity. Excellent value for money for this pairing.

Light red wines

• Montsant (Young Garnacha) : If you prefer red wine, a young Garnacha from Montsant has the necessary fruit and lightness. Avoid wines aged in heavy oak, as the oak competes with the paprika.
• Empordà rosé : a full-bodied rosé from the Empordà area is a versatile option, especially if you serve bacalao a la llauna in spring or summer.

Cellars

A Cava Reserva or Gran Reserva (aged for a minimum of 15-18 months) is a surprising pairing. The bubbles cleanse the palate of the oil and paprika, and the Cava's aging imparts toasty notes that complement the cod's gratin. It's probably the most Catalan pairing possible.

Common mistakes and how to avoid them

Cod cooked in a tin is a simple dish, but these mistakes ruin the result:

• Burning the paprika : the number one mistake. If you add the paprika directly to the hot oil over the fire, it burns in 5 seconds and turns bitter. Always add it off the heat or with the heat turned off. There's no second chance: if it burns, you have to discard the oil and start over.
• Using cod that's too thin : thin slices (less than 2 cm thick) dry out quickly in the oven. The cod snout, at 3-5 cm thick, is perfect because it retains its juiciness inside while the surface browns.
• Don't dry the cod : desalted cod releases a lot of water. If you put it in a humid oven, it will steam instead of bake, and you'll lose the browning and crispy crust. Dry it well with paper towels and, if possible, leave it uncovered in the refrigerator for 1-2 hours to allow the surface to dry.
• Oven too low : Cod a la llauna needs high heat (200-220°C). A lukewarm oven cooks the cod slowly, resulting in a soft, crustless dish. If your oven is underpowered, turn on the grill function for the last 3-4 minutes.
• Overcooking : 15-18 minutes is sufficient time for normal-sized cod. Overcooking results in dry, stringy cod. The cod is ready when it flakes easily when pierced with a knife but still offers some resistance.
• Use a ceramic tray : ceramic does not conduct heat as well as metal. If you use ceramic, the cod will bake properly on top, but you won't achieve the crispy bottom that defines the dish.
• Skimping on oil : Cod cooked in a tin is a dish that uses a lot of oil. The paprika-infused oil left in the pan is essential to the dish; if you use too little oil, the result will be dry and the paprika will burn.

How to store and reheat

Cod cooked in a tin is best freshly made, but it keeps and reheats reasonably well:

• Refrigerator : Up to 2 days in a sealed container. The beans, if you added them, will absorb some of the oil during resting, which is good for them.
• Reheating : Always in the oven (180°C, 8-10 minutes). If you use a microwave, the cod will lose its crispy surface; it will still be edible, but it won't be the same. A trick: add a tablespoon of olive oil on top before reheating in the oven to cool the surface.
• Freezing : not recommended. Salt cod loses its texture when frozen (it becomes stringy), and the paprika changes flavor. If you need a ready-to-eat cod cooked in a tin (bacalao a la llauna) without any hassle, our Cod Snout with Beans is designed precisely for that: handcrafted and packaged so you only need to heat it.

Cod Snout in a Tin with Beans (1 unit) - 400g

€15.90

Morro Cod with Romesco - 400g

€15.90

Cod Cheeks with Sanfaina (1 unit) - 400g

€15.90

Cod cheeks with aioli and beans (1 unit) - 400g

€15.95

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