Murcian Gachas Migas

Name: Murcian Gachas Migas
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs all-purpose flour (1 kg); 1/4 cup light olive oil (about 60 ml); 1/2 cup milk (about 120 ml); 1 cup water (about 240 ml); 3 eggs; 3.5 oz pork belly (about 100 grams); 3.5 oz mild pork sausage (about 100 grams); 3.5 oz spicy pork sausage (about 100 grams); 1 head garlic; Salt

Adoración Solana Albaladejo @cook_2565094

España

This dish is typical of Murcia, especially on rainy days. The way it's made can vary from town to town. I've been making it this way for many years, and everyone loves it!

Adoración Solana Albaladejo @cook_2565094

España

This dish is typical of Murcia, especially on rainy days. The way it's made can vary from town to town. I've been making it this way for many years, and everyone loves it!

Saved

Ingredients

60 minutes

Serves 6 servings

2.2 lbsall-purpose flour (1 kg)
1/4 cuplight olive oil (about 60 ml)
1/2 cupmilk (about 120 ml)
1 cupwater (about 240 ml)
3eggs
3.5 ozpork belly (about 100 grams)
3.5 ozmild pork sausage (about 100 grams)
3.5 ozspicy pork sausage (about 100 grams)
1 headgarlic
Salt

Saved

Steps

60 minutes

1

Place the flour in a bowl with two teaspoons of salt and mix. Add the beaten eggs, milk, and water gradually, mixing as you go. The dough should not be too stiff or too runny; adjust as needed depending on the flour.
2

Once mixed, cover and set aside.
3

Next, place the unpeeled garlic cloves on a cutting board and gently crush them with a spatula. Fry them in olive oil, then remove and set aside. In the same oil, fry the diced pork belly and both types of sausage. (I use a deep, wide nonstick pot, as the more space you have, the easier it is to stir the gachas migas. You can increase the amount of pork belly and sausage to taste.)
4

Once everything is fried, set aside. In the same oil (I usually remove a little and add more later if needed to avoid making the dish too greasy), pour in the dough from the bowl and patiently break it up as it cooks.
5

Continue breaking up and stirring the dough.
6

Keep stirring well so the pieces stay loose. A little before turning off the heat, add the reserved fried ingredients and mix well so everything is combined and flavorful.
7

To keep the gachas migas fluffy, don't use too much oil (that's why I reserve some and add more only if needed). Traditionally, they're made in a cast iron paella pan, but be careful as they can burn quickly. I use a nonstick pan, which cooks them faster and makes them fluffier.
8

Cook to your preferred doneness. Here, people like them a little toasted, but that's up to you. Serve with grapes, melon, figs, peas, olives, fava beans, or your favorite sides, and enjoy these delicious Migas!