"Llauna de Calp" is one of the most representative dishes of Calpe’s cuisine, and is a simple dish made primarily with fish from the bay, potatoes, and tomatoes.

*Recipe for 4 people


  • 1 kg assorted fish (red bandfish, conger eel, crab and mantis shrimp)
  • 4 steaks of hake
  • whiting or palaya, a local flat fish
  • 4 potatoes
  • 1 tomato
  • 1 teaspoon of paprika
  • garlic and parsley, salt and saffron
  • 4 tablespoons of olive oil


This dish can be cooked on the stove or in the oven. It is very simple to prepare since all of its ingredients are added raw, and the results are very satisfactory. It requires an earthenware dish, a paella pan, or another shallow container.

Place the potatoes, cut into thin slices, across the bottom of the dish. The tomatoes, also sliced, should be placed on top of the potatoes. Then, add the seafood - which you can choose according to your taste - so that the firmest seafood (crab, mantis shrimp, etc.) is under the tenderest (whiting, palaya, etc.). Drizzle on some oil, cover with water and add the chopped garlic and parsley, the paprika, salt and saffron, and leave it on low heat for approximately 30 minutes.