Cut the pork belly, chorizo, and longaniza into pieces. Season with salt and fry in a skillet until golden brown. Set aside.

Using the same oil, fry the garlic cloves. Set aside.

In the same oil, add the almorta flour and toast it, stirring as if making a béchamel sauce. Add the paprika and stir quickly to prevent burning.

Gradually add 2 cups of water while stirring constantly. If needed, add more water as the mixture thickens and looks dry.

Keep stirring to avoid lumps. Add salt to taste and continue cooking as the mixture thickens. Do not let it get too thick; total cooking time is about 15 minutes. Turn off the heat.

Serve hot, traditionally in the center of the table so everyone can dip pieces of bread. Serve the fried meats on the side to enjoy along with the gachas.

Note: This is a hearty dish, not recommended for those on a diet.

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