Crumbs

One of the most popular and traditional home-cooked dishes is migas on rainy days. Since such days are rare, migas are a much-loved and cherished dish, despite their simplicity and humility.

What do we need? A good frying pan, a spatula, fresh water from the Mojácar spring, wheat flour, olive oil, and a strong arm.

Place the pan over the heat, coat the bottom generously with olive oil, and sprinkle a good handful of flour to toast it lightly. Be careful not to overdo it, or you’ll ruin the flavor. Then add fresh water with a pinch of salt.

The amount of water depends on the size of your pan and, of course, on how many migas you want to make.

The water should cover a little less than half the pan, and bring it to a boil. When the water starts to boil,

Remove it from the heat and add a generous amount of flour, stirring the mixture constantly until it thickens and the first lumps appear—these will eventually become the migas—all while continuing to “stir them with the spatula.”

Of course, the success of our migas will also depend on the “toppings” that will accompany the dishes or that will simply be placed on top of the migas, in the center of the pan.
Diced fried pork loin, thin slices of fried blood sausage, bacon, a herring, fried onions, etc.