From Jorge Lorenzo Marfil's kitchen in Spain.

Originally published on Cookpad Spain as Migas Alpujarreñas, with US measurements.

Migas Alpujarreñas

Name: Migas Alpujarreñas
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 lb wheat semolina (about 500 grams); 2 cups water (about 500 ml); extra virgin olive oil; green bell peppers; 1 head garlic; 1 chistorra sausage; small onions; melon; olives; oranges; salt

Jorge Lorenzo Marfil @lorenzojorge

Barcelona

This dish is very typical in the Alpujarra region of Granada. Migas here are made with wheat semolina instead of stale bread, so they cook much faster.

Jorge Lorenzo Marfil @lorenzojorge

Barcelona

This dish is very typical in the Alpujarra region of Granada. Migas here are made with wheat semolina instead of stale bread, so they cook much faster.

Saved

Ingredients

30 min.

Serves 4 servings

1 lbwheat semolina (about 500 grams)
2 cupswater (about 500 ml)
extra virgin olive oil
green bell peppers
1 headgarlic
1chistorra sausage
small onions
melon
olives
oranges
salt

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Steps

30 min.

1

Coat a large skillet with extra virgin olive oil.
2

Sauté the head of garlic, cut in half, in the oil.
3

Remove the fried garlic and turn off the heat. Let the oil cool, then add the water.
4

Turn the heat back on. When the water starts to boil, add a little salt and the wheat semolina.
5

Reduce the heat to low and stir constantly to form a smooth dough. The semolina tends to clump, so keep breaking up and stirring the lumps to loosen them.
6

After about 10 minutes, the migas will be much looser. Turn off the heat and adjust the salt if needed.
7

Serve with the fried garlic, melon, orange slices, roasted small onions, fried green bell peppers, olives, or any other toppings you like. I love them with chistorra sausage and cod. Enjoy!