Migas de Harina

Name: Migas de Harina
Yield: Serves 2 servings
Ingredients: 2 cups all-purpose flour (about 250 grams); 1 cup water (about 250 grams); 2 unpeeled garlic cloves; 4 tablespoons extra virgin olive oil; 2.5 ounces fresh mild pork sausage, cut into pieces (about 75 grams); 1.5 ounces diced ham (about 40 grams); 1.5 ounces diced chorizo (about 40 grams); 1.5 ounces diced bacon (about 40 grams); 1/4 Italian green pepper; 2 pinches sea salt; 1/2 teaspoon sweet or hot paprika, preferably from Murcia (Molina de Segura), to taste

Mariano @mariano

Cartagena

Migas de harina are a traditional dish from the Murcia region of Spain, often enjoyed on rainy days. They are typically made with pure toasted paprika produced in the spice factories of Molina de Segura, Murcia. You can serve them with seasonal fruit like grapes or melon. Some people also enjoy them with fried anchovies.

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Ingredients

Serves 2 servings

2 cupsall-purpose flour (about 250 grams)
1 cupwater (about 250 grams)
2unpeeled garlic cloves
4 tablespoonsextra virgin olive oil
2.5 ouncesfresh mild pork sausage, cut into pieces (about 75 grams)
1.5 ouncesdiced ham (about 40 grams)
1.5 ouncesdiced chorizo (about 40 grams)
1.5 ouncesdiced bacon (about 40 grams)
1/4Italian green pepper
2 pinchessea salt
1/2 teaspoonsweet or hot paprika, preferably from Murcia (Molina de Segura), to taste

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Steps

1

Heat the olive oil in a skillet over medium heat and sauté the unpeeled garlic cloves. Add the sausage pieces and cook them as well.
2

After a few minutes, add the diced ham, chorizo, and bacon, along with the green pepper cut into strips about 1/4 inch wide and 3/4 inch long. Sauté everything together. When cooked to your liking, remove from the pan and set aside.
3

In the remaining oil, add 1 tablespoon of flour and stir over medium heat to dissolve. This helps prevent splattering when you add the water. Once dissolved, pour in all the preheated water, then add the salt and paprika.
4

Add the rest of the flour and stir with a wooden spatula to form a dough. Let it cook for a few seconds, then flip it and cook briefly on the other side.
5

Using a wooden or sharp-edged spatula, cut and stir the dough. After 12 to 15 minutes (depending on texture), the migas should be cooked and fluffy. Adjust the salt at the beginning of this step if needed.
6

Add back the reserved sausage, pepper, chorizo, and other meats. Mix well for a few minutes. Remove from heat; they're ready to serve.
7

Some people like to serve migas with fruit such as melon, watermelon, grapes, or mango strips, but this is optional. Enjoy!