AI-generated Migas aragonesas with Longaniza de Graus
Recipes with Longaniza de Graus
Shepherds' food made from stale bread: crumbs stirred for twenty minutes in pork fat until dry and golden. In Aragon the longaniza usually comes from Graus, and grapes on the side cut through the fat. The ingredient list follows El Español's Aragonese version; the quantities and method follow Directo al Paladar, with longaniza in place of its chorizo.
Prep Time
10 min + 24 h
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- 300 g stale bread
- 100 ml water with a pinch of salt
- 150 g fresh Longaniza de Graus, sliced
- 150 g fresh pork belly, diced
- 1 onion, chopped
- 5 garlic cloves, unpeeled
- 2 tbsp pork lard
- 1/2 tsp sweet paprika
- Salt
- White grapes, to serve
Steps
Tear the bread into small pieces, spread them in a wide dish and leave them to dry for 24 hours.
Sprinkle the bread with the salted water, cover it with a damp cloth and let it rest for 10 minutes.
Melt the lard in a wide pan and fry the pork belly and longaniza until browned. Lift them out and keep the fat in the pan.
Soften the onion and the whole garlic cloves in the fat, then add the bread. Stir without stopping for about 20 minutes over medium-low heat, until the crumbs have taken up the fat and dried out.
Return the meat to the pan, sprinkle over the paprika, stir and take the pan off the heat at once. Serve from the pan with the grapes alongside.
Tips
Add the paprika last and off the heat, since it burns fast. The longaniza has none of its own, so here it comes from the pan and not from the sausage.