Wheat Flour Migas

Preparation

The first step in preparing these wheat flour migas is to remove the stems from the green peppers, cut them into quarters, wash them to clean them and remove the seeds thoroughly, then drain them well. Then heat plenty of oil in a frying pan, and once it's very hot, fry the peppers, season with salt and set them aside in another dish for later. To continue making the Andalusian flour migas, while the peppers are cooking, prepare the batter or dough for the migas. To do this, mix the flour with the water in a bowl (or two bowls if you're making a large batch), stir well and leave it to rest until needed later. Once the peppers are fried, in the same oil fry the pork belly, cut into pieces, along with the whole garlic cloves, and set aside together with the peppers for later. Next, in the same pan, fry the fresh chorizo sausages, also cut into pieces, so that the oil for the migas takes on an exquisite flavour. Set aside with the rest of the fried ingredients. Now remove around 90% of the oil used, keeping it for later use, and add the wheat flour migas batter to the same pan. Stir constantly, cutting through the mixture with a spatula to help release the dough and form the Andalusian flour migas. From time to time, turn the migas over in the same pan so they keep separating, and cook them until nicely golden. It's a laborious job, as you need to keep chopping and stirring constantly so the migas don't stick or burn, but it's well worth it. Tip: Gradually add back the reserved oil as the migas start to dry out. To finish the flour migas, combine the sautéed peppers, pork belly, garlic and chorizo with the now-golden migas, and stir for about 5 more minutes so all the flavours fully blend together. Adjust the salt to taste. After that time, you can enjoy your wheat flour migas nice and hot at the table with friends and family. In Andalusia, it's traditional to serve them with pieces of seasonal fruit such as grapes, oranges and melon. But you can also eat the migas with olives, or even with grilled sardines. Give it a try!