Murcian Migas with Meat

Name: Murcian Migas with Meat
Yield: Serves 3-4 servings
Ingredients: 500 grams wheat flour and/or semolina (these are wheat) (about 4 cups); 750 ml water (about 3 1/4 cups); 75 grams olive oil (about 1/3 cup); 10 grams salt (about 2 teaspoons); 6 white sausages; 3 fresh pork sausages; 1 strip pork belly; 10 pork rib pieces; 1 green bell pepper; 4 garlic cloves; 3 green garlics (optional); Blood sausage (optional); Red bell pepper (optional); Estimated time: 40-45 minutes

Jessica Escobosa @escobosa87

Murcian gachasmigas are traditionally made in the region on rainy days. This recipe helps me remember my homeland, even when I'm far away. They're very soft and flavorful.

You can always add more ingredients—I'll list some as "optional." Personally, I like them to be tasty but not too strong.

I used an electric skillet instead of the traditional pot. The times I give are based on the skillet, though they don't differ much from the pot.

I'm happy to share this recipe with you.

Murcian gachasmigas are traditionally made in the region on rainy days. This recipe helps me remember my homeland, even when I'm far away. They're very soft and flavorful.

You can always add more ingredients—I'll list some as "optional." Personally, I like them to be tasty but not too strong.

I used an electric skillet instead of the traditional pot. The times I give are based on the skillet, though they don't differ much from the pot.

I'm happy to share this recipe with you.

Jessica Escobosa @escobosa87

Murcian gachasmigas are traditionally made in the region on rainy days. This recipe helps me remember my homeland, even when I'm far away. They're very soft and flavorful.

You can always add more ingredients—I'll list some as "optional." Personally, I like them to be tasty but not too strong.

I used an electric skillet instead of the traditional pot. The times I give are based on the skillet, though they don't differ much from the pot.

I'm happy to share this recipe with you.

Murcian gachasmigas are traditionally made in the region on rainy days. This recipe helps me remember my homeland, even when I'm far away. They're very soft and flavorful.

You can always add more ingredients—I'll list some as "optional." Personally, I like them to be tasty but not too strong.

I used an electric skillet instead of the traditional pot. The times I give are based on the skillet, though they don't differ much from the pot.

I'm happy to share this recipe with you.

Saved

Ingredients

Serves 3-4 servings

500 gramswheat flour and/or semolina (these are wheat) (about 4 cups)
750 mlwater (about 3 1/4 cups)
75 gramsolive oil (about 1/3 cup)
10 gramssalt (about 2 teaspoons)
6white sausages
3fresh pork sausages
1 strippork belly
10pork rib pieces
1green bell pepper
4garlic cloves
3green garlics (optional)
Blood sausage (optional)
Red bell pepper (optional)
Estimated time: 40-45 minutes

Saved

Steps

1

Coat the skillet or pot with olive oil to prevent sticking, then heat it. You'll have some oil left over to use later.
2

Fry the vegetables: bell peppers, garlic cloves, and green garlics if using. (Add more oil if needed.)
3

Once cooked, remove the vegetables and add the meat. Fry the meat well to add later. (Add more oil if needed.)
4

Remove the meat. If needed, add a bit more oil and pour in the water. Bring to a boil. Once boiling, add the salt.
5

When the water is boiling, gradually add the flour while stirring.
6

Reduce the heat to medium and start stirring to break up all the flour lumps. The goal is to get small pieces that cook well inside. This usually takes about 30 minutes.
7

As you stir, use a spatula to draw lines and turn the dough, rather than pressing down. This helps separate the flour. You'll see it change color and texture. If it sticks, add the remaining oil and a bit more salt to taste. Taste it first.
8

Keep stirring until the inside is cooked through. The texture should not feel doughy or raw.
9

Once cooked, add the meat and vegetables back in and mix well.
10

Now enjoy!