plate-gachasmigasGachasmigas is a specialty of the region of Murcia, using few ingredients and prepared on wet and windy days in the winter. A big pan of gachasmiga can feed a group of 30 or more people. Serve it with winter fruit or vegetables, figs, grapes, oranges… basically whatever you fancy!

Whilst gachasmigas is a dish that has few ingredients you do need to be quite fit to make it – you need to keep stirring till it’s cooked. It’s one of those dishes that warms you twice – once when you make it and once when you eat it!

Gachasmigas – Spanish Wintertime Recipe

Gachasmigas is usually served straight from the frying pan at the table. It’s a dish for sharing with friends and neighbours and requires no ceremony! Often they serve it with fresh fruits like grapes and figs, pickled olives and of course wine.


  • 1 cup olive oil
  • 1 kg of flour
  • 200 g longaniza sausage
  • 100 g bacon
  • 200 g salchicha cured sausage
  • 2 heads of garlic
  • Water and salt


  1. Cut the unpeeled heads of garlic in half and cut all the meat products into small pieces.
  2. Add some olive oil to a pan, heat and fry the garlic. Set aside when they are lightly browned.
  3. In the same oil fry all the meat products until lightly browned and then set aside.
  4. In a bowl mix the flour, salt and water to make a soft dough. Use your hands and make sure there are no lumps.
  5. Add the dough to a large frying pan coated with a little oil and stir continuously; turning, moving and chopping until crumbs – migas – form.
  6. Cook for a bout 30 minutes, always breaking the dough to form ever smaller lumps. When the lumps are lightly browned add the rest of the ingredients you set aside. Stir well until everything is heated through and serve.

front-cover-8x8-outline-smallerFor more recipes from La Murta in rural Spain.

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