We could say migas are one of those dishes that mix up many different Spanish traditions. It might not be as extended as the Spanish omelette or the paella, but migas are still an important element of Spanish gastronomy.
They are really popular in the centre and the south of Spain, as well as in Castile and León and Aragón. Migas fall under the category of those dishes that depend on the ingredients one can find in each region. Murcian migas are particularly interesting, considering they are called the same as the gachasmigas from Almería, and both of them are made out of flour and not actual bread crumbs.
300g flour
300g wheat semolina
200g chistorra
200g sausages
200g bacon
2 green peppers
100ml extra virgin olive oil
10 garlic cloves
Salt
A dish of Murcian gachasmigas. | Shutterstock
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