Peel and cut the “calçots” into small pieces (a long type of green onion)
Wash and chop the parsley
Peel and chop the garlic
Wash and finely cut the chard leaves and stems.
Wash and dice the “tomàtiques de ramallet” (hanging tomatoes).
Optional: crumble the dry salted herring
For the dough
Make a paste with the water, flour and yeast, not too thick. This will be our sourdough. Let stand one day.
Add flour, olive oil, “saïm” (lard) and a little water to the sourdough. The dough shouldn’t be very hard. Cover it and let it ferment for 2 hours.
Flatten the dough and place on a metal baking tray, which should be previously greased and sprinkled with paprika. Firmly stretch, with your fingers and let ferment 1 hour.
For the vegetables
Mix the chard, garlic, “calçots” and tomatoes, everything should be diced into small pieces. Drizzle with olive oil and sprinkle with paprika. This is the basis of a very typical salad called “Trempó”.
For the coca
Place the seasoned vegetable mix on top of the stretched dough and cook in a preheated oven at 200-220ºC, until the dough is crisp but the vegetables are not burnt.
