Bacallà a la llauna is a traditional fish dish originating from Barcelona and dating back to the 19th century. The dish is made with a combination of salt cod, flour, garlic, paprika or pimentón, parsley, and olive oil. The salt cod is desalted, drained, dried, and the fillets are then dredged in flour and fried in olive oil until golden and not falling apart.

The garlic is sautéed in oil, and the paprika or pimentón is then fried in the same oil. Both are spooned over the fish and the dish is placed in a llauna – a rectangular pan with low and straight sides (alternatively, use a roasting pan or a rimmed baking sheet).

The dish is baked for a few minutes and then served immediately with chopped parsley and the garlicky sauce spooned over it.