Murcian Migas. Gachasmigas Murcianas.

As many places in Spain, also at Region of Murcia, it is typical to cook "migas" on cloudy and rainy days.
Murcian migas (or gachasmigas) recipe:

Ingredients for 4 people:
Water - 300 grams
Flour - 300 grams
Olive oil - 100 grams
Salt to taste
Fresh sausage - 100 grams
Longaniza (Fresh red sausage) - 100 grams
Costillejas (a part of pork chops) - 350 grams
Bacon - 125 grams
Head of garlic - 1 unit
Ñoras (see below) - 4 units

Preparation of the recipe
First, you separate the cloves of garlic and crush them, for this you can put on the blade of a large knife and hit it with the fist. You can also use the bottom of a glass.
Next, you cut into pieces the sausage and the red sausage.
Heat olive oil in a pan and add the cloves of garlic and peppers. Cook both ingredients, over medium heat, for a few minutes.
Next, remove them from the pan and reserve.
Add the different types of meat and a pinch of salt to the same pan. We cook until all the meat is golden. At that time, removed it from the pan and reserved it.
In the same pan, put to heat water and olive oil. Remove so that both ingredients mix a little.
When the water starts to boil, distribute the flour on the surface. Let the water boil again through the flour, at that time, mix with the help of a spatula. If the dough is a bit dry, you can add more oil. Add a pinch of salt and cook over medium heat.
From this point, you must go breaking the dough with the help of a spatula, in this way the crumbs will be formed little by little. As the minutes pass, the crumbs are getting smaller and smaller. You must be careful not to over dry, it is best to cook over medium heat.
Once the crumbs are ready, check the salt and rectify it if necessary.
Next, you add all the ingredients that we have reserved, mix, and cook a couple of minutes to catch a bit of heat.
Serve immediately.

Annotations and Tips
In Murcia the name of longaniza is a kind of elongated thin sausage that is usually eaten fresh or cured, this time we will use it as fresh as possible. In the same way, the sausage used is usually fine and fresh.

With the name of "ñora" is designated a type of small and round pepper that is usually used dry.

Although gachasmigas can be made with any type of flour, the best results are obtained with durum wheat flour.

The ingredients used to prepare gachasmigas can be very varied. It could be accompanied with anchovies or fried sardines, cooked chard, tender garlic and other ingredients depending on their seasonality.

(Source: This recipe was taken from https://cocina-casera.com/gachasmigas-migas-murcianas/)