Vegetable Coca

Name: Vegetable Coca (Coca de Verduras)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 200 ml (7 fl oz) water, hand-hot; A pinch of sugar; 1 teaspoon salt; 2 tablespoons olive oil; 1½ teaspoons dried yeast; 250 g (9 oz) strong plain flour; 250 g (9 oz) chard or spinach, shredded; 250 g (9 oz) spinach, shredded; 1 tablespoon lard; 250 g (9 oz) chard or spinach, shredded; 3 cloves garlic, peeled and crushed; 1 tablespoon olive oil; ½ bunch spring onions, cut into 1 cm (½ in) pieces; 2 tablespoons chopped fresh parsley; Salt; 1 teaspoon paprika; 1 tomato, skinned, de-seeded and chopped

Coca de Verduras

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

In the little town of Alella, north of Barcelona, there is a pastry shop in the main square where I could spend hours gazing through the window at the sweet and savoury cocas.

Ingredients

For the Dough

200 ml (7 fl oz) water, hand-hot
A pinch of sugar

Europe
Spain
Alella
Pizza

Method

Mix 100 ml (3½ fl oz) of water, the sugar and yeast and leave for about 10 minutes until a frothy head forms. Mix the flour, salt, yeast mixture, oil and lard, and add just enough of the remaining water to