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oil, constantly stirring and breaking them up with a metal spatula until they are golden brown and crisp. in the southern regions of andalusia and murcia, you can find migas de harina, for which the crumbs are made by slowly cooking, and constantly stirring, water and flour in a cast iron pan over a
(i highly recommend reading matt goulding's beautiful account of this process in grape, olive, pig .) garlic, chorizo, lightly salted panceta (pork belly), and peppers—ingredients that shepherds could easily carry—often make it into the mix, lending richness and spice to the migas. in the aragonese city...
https://www.seriouseats.com/2019/03/spanish-migas-is-an-easy-one-skillet-dinner.html