• 1/2 kg. of santgaxo
  • 2 aubergines
  • 1 red pepper
  • 1 green pepper
  • 1 kg of ripe tomatoes
  • 1 teaspoon of paprika leaves
  • 6 garlic
  • 200 gr. of pure olive oil


Chop the santgaxo and soak it for about 4 hours, then boil it for about 5 minutes.

Chop the aubergines, peppers, tomatoes and the six garlics and fry them in the oil, add the paprika and a little salt, for 25 minutes, stirring them so that they do not stick together.

After 20 minutes, add the santgaxo and after 10 minutes it will be ready.


If the mullador is used for the cocas, the first frying will take about 5 minutes less, as the oven will do the rest.