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Pipirrana murciana – Recipe with cod and ñoras

22 mayo, 2021

The murcian pipirrana It is a traditional and well-known salad that, despite having very common ingredients, is prepared differently in each house. For example, we can see pipirranas with tomatoes, green pepper or with tuna, among other ingredients. On this occasion, in RecetasGratis we have chosen to prepare a pipirrana with cod, as it is also a very typical ingredient of Murcian pipirrana.

However, if you want to make the pipirrana vegan, you can do without the cod without problems. The result will always be a fresh salad that is very easy to make, so we invite you to discover how to make murcian pipirrana in a very practical way. Let’s go with the recipe!

4 diners
15 m
Low difficulty

Additional characteristics:
Cheap cost, Popular in Spring-Summer, Iron, Spanish Recipes

Ingredients to make Pipirrana murciana:

How to make Pipirrana murciana:


Part the ñoras and remove the seeds.

Murcian Pipirrana Recipe - Step 1


Grease a griddle with a little oil and put it on the fire. Put the ñoras and the cod in it. Cook for about five minutes or until the cod is done.

Murcian Pipirrana Recipe - Step 2


Let the fish and ñoras cool and, in the meantime, peel the onions and chop them. Wash the red pepper, pat dry, and chop as well.

Trick: If you want the onion to be mild in flavor, soak in cold water for an hour or blanch in hot water for a few seconds.

Murcian Pipirrana Recipe - Step 3


Chop equally ñoras and cod.

Murcian Pipirrana Recipe - Step 4


In a large bowl, put the onions, pepper, ñoras and the chopped cod. Add the olives and season the pipirrana with the salt, oil and vinegar. Stir well so that everything is well integrated.

Murcian Pipirrana Recipe - Step 5


Reserve in the fridge until serving time. So that the flavors settle and it is better, let the Murcian pipirrana rest for a whole day. Enjoy with toasts of bread and you will see that it will be delicious.

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Murcian Pipirrana Recipe - Step 6

Pipirrana murciana – Suggestions

There is more than one way to make pipirranas, because depending on the region where it is prepared other traditions are followed. For example, in Andalusia, the famous pipirrana from Jaén is made with ripe tomatoes, green peppers and tuna.

Another way to enjoy it is by using it to fill mussels with pipirrana or simply by spreading it on croutons, breads or cookies.