Migas are one of our most deeply rooted dishes, especially in the centre and south of the peninsula. Also present in the tradition of Aragón and some areas of Castile and León, migas are simply marvellous. A simple but powerful dish, with flavours full of history.
The migas of Almería are related to the gachasmigas of Murcia and the migas of southern Alicante, as they are all made directly with flour. The main characteristic of the ones we are dealing with here are the fried anchovies, either floured or in batter. A very characteristic touch that is topped with grapes, as in La Mancha, and melon. A perfect combination.
Migas from Almería. | Shutterstock
Ingredients for 4 portions of migas from Almería:
230 g of flour
120 g ofg wheat semolina
½ teaspoon of paprika
750 ml water
100 ml of olive oil
2 small chorizo sausages
2 thick slices of bacon
3 green peppers
10 cloves of garlic
Half a kilo of anchovies
Flour to coat the anchovies
Vegetable oil for frying the anchovies
Salt in abundance
Grapes and melon as a side dish
How to make the migas de Almería:
In a frying pan, add the oil together with the peeled garlic. Fry over a medium heat until the garlic is lightly browned. Remove and set aside. Fry the peppers cut into 4 pieces. Remove and set aside.
In the same frying pan, add the bacon cut into medium pieces and brown at the same temperature. This will take about 20 minutes. It should be golden brown and crispy but juicy. Remove and set aside. Finally, fry the lightly sliced chorizo sausage. One minute will be more than enough to prevent it from becoming too hard.
Now it’s time to make the migas or gachasmigas, as they are called in some places. Add a little flour to the hot oil over a medium or high heat along with the paprika. Then add the water. Adding a little flour at the beginning prevents the oil from splashing when the water is added. Finish adding all the flour and semolina.
Add salt in abundance and to taste without leaving the crumbs bland – there is nothing worse than bland crumbs! Start stirring and cook the crumbs for at least 30 minutes.
It is important to stir often so that the crumbs are cooked all over and do not burn. The crumbs should be loose and smell of toasted flour, this is the ideal point of the crumbs. Once ready, add all the meat and garlic. The peppers are put on top at the end. Keep the crumbs on the heat to prevent them from cooling.
Finally, all that is left to do is to coat the anchovies (or boquerones) in flour and fry them in plenty of hot oil until golden brown. This ingredient is optional but essential to recognise good migas from Almería. The most traditional in this province is to accompany these migas with grapes or melon, a very curious and interesting combination that fits perfectly.