In Alicante, the coca amb tonyina has become one of the most recognisable symbols of the Hogueras de Sant Joan (Bonfires of Saint John).
Hogueras tradition dating back generations
For many Alicante families, Hogueras would not be complete without coca amb tonyina and fresh bacores (figs).
Traditionally, locals begin enjoying the combination from the day of the Plantà de les Fogueres (Bonfire Installation Day) on 20 June, when the brevas are at their peak and the city’s streets fill with festival activity.
The tradition has become such an important part of the celebrations that bakeries across Alicante spend weeks preparing thousands of cocas ahead of the festivities.
Today, visitors can find them almost everywhere during Hogueras, from bakeries and cafés to barracas, racós, bars and restaurants.
The story behind coca amb tonyina
According to local tradition, coca amb tonyina first became linked to Hogueras as a way of thanking volunteers who helped build and install the city’s bonfires.
After long hours of work preparing the monuments, Barraquers and Foguerers would offer coca amb tonyina as a reward for their efforts.
Over time, the custom became one of the most enduring culinary traditions of the festival.
How to make traditional coca amb tonyina
If you would like to try one of Alicante’s most famous Hogueras dishes at home, here is a traditional recipe used by local bakeries.
Ingredients
For the pastry:
- 125ml water
- 250ml olive oil
- 65ml dry aniseed liqueur
- 500g flour
- 5g salt
- 1 egg for glazing
For the filling:
- Tuna belly (ventresca de atún)
- Fried onion
- Pine nuts
- Sweet paprika (optional)
Method
Bring the water, olive oil and aniseed liqueur to the boil in a saucepan.
Place the flour and salt in a large bowl and carefully pour in the hot liquid mixture. Mix until a smooth dough forms.
Divide the dough into two portions. Roll out one piece to create the base of the coca. Traditionally, the base is slightly thinner than the top layer to ensure the filling cooks properly.
Spread the fried onion, tuna belly and pine nuts evenly over the base. Add a little sweet paprika if desired.
Roll out the remaining dough and place it over the filling, sealing the edges carefully.
Brush the top with beaten egg to give it a golden finish.
Bake in a preheated oven at 200°C for approximately 40 minutes, or until golden brown.
Allow it to cool slightly before serving.
