Valencian tomato, tuna and bell pepper coca valenciana for Kitchen Robot and Air Fryer
restaurant 4 portions
schedule 01 h 40 min
Cooking details
This recipe has been tested in a 3L Blade Kitchen Robot and a Newlux 12L Air Oven-Fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt120 ml. of olive oil
- task_alt120 ml. of beer
- task_alt300 g. of wheat flour
- task_alt300 g. of homemade fried tomato
- task_alt1 medium green bell pepper
- task_alt1 medium red bell pepper
- task_alt2 cans of canned tuna
- task_altA handful of pine nuts
- task_alt1 tsp. of salt
- task_altOlive oil
step by step recipe
- Drain the tuna and reserve.
- We prepare the dough: First, we introduce the oil, the beer, the salt and add the flour (it has to be soft but not sticky). Mix 10 seconds at speed 6 and then 2 minutes at speed 3. Let it rest while we prepare the filling.
- Prepare the stuffing: Put the chopped red bell pepper and onion and the oil in the jug and fry with the steam vent open and with the basket on the lid, 15 minutes, 120°C, reverse speed 1. Then chop 6 seconds at speed 4.
- Add the tomato (without draining), sugar, salt and fry, with the steam outlet open, put the basket on top of the lid and cook 60 minutes at 100ºC, reverse rotation, speed 1 (until there is no juice left). Then drain in a colander to remove the remaining juice. Set aside to cool.
- Add the tuna and mix. (This mixture is better overnight).
- Preheat the fryer-oven to 180ºC.
- Roll out the dough on the baking sheet, stretching the edges beyond the size of the baking sheet so that it can be closed over the filling.
- Place the filling on the dough, add pine nuts to taste and sprinkle a little sweet paprika on top.
- Place the tray with the coca at a low height and bake until the coca is golden brown, approximately 15 minutes at 180ºC.
- Enjoy!
