Traditional Manchegan Gachas

Name: Traditional Manchegan Gachas
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2/3 cup almorta flour (about 80 grams); 5 oz pork belly, cut into bite-sized pieces (about 150 grams); 5 oz mild pork sausages, cut into bite-sized pieces (about 140 grams); 4 garlic cloves; 1 teaspoon sweet paprika; Oil and salt; 3 1/3 cups water (about 800 ml); Croutons

Fini Bautista Angulo @finibautista

😋😋https://youtube.com/@Cocinaconfini?si=cRvaW2eec8T4yvdC

Fini Bautista Angulo @finibautista

😋😋https://youtube.com/@Cocinaconfini?si=cRvaW2eec8T4yvdC

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Ingredients

20 minutes

Serves 4 servings

2/3 cupalmorta flour (about 80 grams)
5 ozpork belly, cut into bite-sized pieces (about 150 grams)
5 ozmild pork sausages, cut into bite-sized pieces (about 140 grams)
4garlic cloves
1 teaspoonsweet paprika
Oil and salt
3 1/3 cupswater (about 800 ml)
Croutons

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Steps

20 minutes

1

Almorta flour is also known as 'pitos' flour or 'guijas' flour. First, cut the pork belly and sausages into bite-sized pieces. Chop the garlic cloves and get ready to cook.
2

Heat a skillet with oil. Add the garlic and cook until golden, then set aside. Add the sausages and cook until done, then set aside with the pork belly.
3

Lower the heat to very low. Add the sweet paprika and cook for a few seconds. Stir in the almorta flour and cook briefly. Gradually add the water, stirring constantly with a whisk until you get a bechamel-like texture.
4

Once you have the desired consistency, add the cooked sausage, garlic, and pork belly back into the pan. Cook for a few more seconds to blend the flavors. Serve hot with croutons.