This is a very old recipe, popular here in the countryside – campo – of Murcia & Cartagena. A little bit like couscous or Southern American grits, Sémola is a savoury dish made from flour, onion and chorizo. It’s smooth, nutritious and warming, eaten when it’s a little colder here in Murcia, normally for breakfast. You can add longaniza roja or blanca, some Murcian blood sausage – morcilla – or bacon too, if that’s your taste. Or use cornflour instead of wheat flour.
It’s a great recipe that uses up leftover meat, is simple to cook and can feed plenty.
This recipe is from Maravillas Fernandez Ramirez from La Murta.
Sémola – Grits – Spanish Recipe
- 1 cebolla
- 1 chorizo
- 2 cucharadas de aceite de oliva
- 8 cucharadas de harina
- 1 l de agua
- 1 onion
- 1 chorizo sausage
- 2 tbsp olive oil
- 8 tbsp flour
- 1 l water
Se corta la cebolla y el chorizo y se fríen lentamente en aceite de oliva.
Se añade la harina y se fríe durante uno minuto.
Se añade 500ml de agua y mezcla bien en fuego lento.
Se añade más agua si se necesite.
Se cuece durante 15 minutos, y se revuelve muy bien para evitar grumos.
Se come inmediatamente.
Cut the onion and chorizo and fry slowly in the olive oil.
Add the flour and fry for one more minute.
Add 500ml of water and cook through on a low heat, mixing well.
Add more water as necessary to make the consistency of thick cream.
Cook for 15 minutes, stirring to avoid lumps, adding water as required.
Spanish Village Cooking – Recetas del Campo… Over 150 simple, family recipes from a rural village in Spain… Enjoy over 150 simple, family recipes from a small village in Murcia. These recipes have been handed down through generations, grandmother to mother to daughter, making use of local, homegrown ingredients and traditional cooking methods. The chefs of La Murta generously share their secrets, so you can enjoy fresh, Spanish food from the heart of the Sierra del Carrascoy.
This book is in English & Spanish, in Print & in Kindle editions.
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