In October I met a number of people from a local forum here in Almería and we went out for lunch at “Restaurante Maria del Saliente” – a hidden gem next to a service station on the road to the Saliente Monastery. As we were new to the area I was keen to try the local speciality. I was told that this would be Migas… which is a dish made of either fried breadcrumbs or flour… and topped with whatever goodies are to hand – usually fish, belly pork or vegetables.
Mine was made with breadcrumbs, and topped with fried belly pork, small fish that I suspected were either sardines or anchovies, a piece of black pudding (promptly thrown at speed onto someone else’s plate), fried aubergine and a couple of other bits. Its history is that as a dish made by Shepherds – it’s breadcrumbs or flour providing bulk to fill empty tummies, but with bursts of flavour on top to provide variety.
I’ve been searching for recipes… and it would seem there are gazillions of different ones! So here is my take on it. Beware – it’s not for slimmers! I have described the recipe below for one person… so you can multiply as necessary.
Recipe for Migas with breadcrumbs
- 1 mugful of breadcrumbs. I grate the heels of loaves as it is a good way to use those up. Soak for at least half an hour in a teeny bit of milk – about a tablespoon)
- 1 slice of belly pork
- A couple of fresh sardines, or 3 or 4 anchovies
- A couple of slices of aubergine
- A padron pepper or a couple of slices of a pepper
- A piece of morcilla, or black pudding (unless you’re me!)
- A couple of garlic cloves – halved
- A tablespoon of olive oil
- In a large frying pan, gently fry the garlic clove halves for about 2 or 3 minutes to infuse the oil. Get rid of the garlic, leaving the oil in the pan
- Turn up the heat to medium/high and add the belly pork slice. Fry until crispy then set it to one side (somewhere warm… perhaps in a very low oven). Again, leave the oil in the pan.
- Fry the fishies until crispy, and again keep that same oil in the pan. Pop the fish with the belly pork to keep warm.
- Now onto the aubergine slices and green pepper – fry until crispy in the same oil… then put with the belly pork and fish
- Now cook the
blood clotmorcilla / black pudding, and place that with the other hot stuff you’ve got keeping warm
- Ok… turn the heat up, and throw the breadcrumbs into the pan that will have the oil and fat and juices in it. Keep tossing the breadcrumbs until they are coated fully, and golden brown. It is important to keep stirring and tossing these so they don’t burn.
- Pile it onto a dish and place your belly pork etc on top.
If you want the flour version… here is one that we have been given, but as yet is untested by us. This should make enough for a couple of people
Recipe for Migas with flour
- 2 cups of water
- 3 cups of flour
- 1/2 cup of Olive oil
- Bring the water to the boil in a large saucepan
- Throw in the flour and stir until it becomes dough-like.
- Heat the olive oil in another pan and add it to the flour and water mix
- Keep stirring until the oil is completely absorbed… the mixture breaks up… and becomes golden and crispy.
- Pile on a plate and top with bits and pieces like in the recipe above