📝 About This Recipe
Hailing from the windswept plains of La Mancha, Spain, Gachas is a legendary 'poor man’s dish' that has ascended to gourmet status through its incredible depth of flavor. This savory, velvety porridge is crafted from toasted grass pea flour (harina de almortas), infused with smoky pimentón and rendered pork fat. It is a communal masterpiece, traditionally eaten directly from the pan, offering a warm, smoky, and deeply comforting experience that defines Spanish rustic soul food.
🥗 Ingredients
The Base and Proteins
- 200 grams Pancetta or thick-cut pork belly (cut into small cubes)
- 150 grams Spanish Chorizo (semi-cured, sliced into rounds)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual variety recommended)
- 6 pieces Garlic cloves (peeled and smashed slightly)
The Porridge
- 120 grams Grass Pea Flour (Harina de Almortas) (can substitute with chickpea flour if unavailable)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet or bittersweet (agridulce))
- 1 liter Warm Water or Light Chicken Broth (added gradually)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Ground Cumin (optional, for depth)
Accompaniments
- 1 loaf Crusty Sourdough Bread (sliced thick for dipping)
- 6-8 pieces Pickled Guindilla Peppers (to cut through the richness)
- 1 cup Fresh Grapes (sweet green grapes provide a traditional contrast)
👨🍳 Instructions
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1
Begin by heating the extra virgin olive oil in a large, heavy-bottomed skillet or a traditional iron 'caldero' over medium heat.
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2
Add the smashed garlic cloves to the oil. Fry them until they are golden brown and aromatic, then remove them with a slotted spoon and set aside for later use.
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3
In the same infused oil, add the cubed pancetta. Cook until the fat has rendered and the meat is crispy and golden, roughly 8-10 minutes.
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4
Add the sliced chorizo to the pan. Fry for 3-4 minutes until the edges are crisp and the oil has turned a vibrant red from the chorizo spices. Remove the pancetta and chorizo with a slotted spoon, leaving the fat in the pan.
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5
Reduce the heat to medium-low. Sift the grass pea flour into the pan. This is the most critical step: toast the flour in the fat for 5-7 minutes, stirring constantly with a wooden spoon until it smells nutty and turns a light beige color.
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6
Add the smoked pimentón and cumin. Stir rapidly for only 30 seconds to toast the spice without burning it, which would make the dish bitter.
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7
Begin adding the warm water or broth very slowly, about half a cup at a time. Whisk or stir vigorously to incorporate the liquid and prevent lumps from forming.
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8
Continue adding liquid and stirring. The mixture will initially look like a thick paste but will eventually smooth out into a heavy cream consistency.
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9
Lower the heat to a gentle simmer. Cook the gachas for 20-25 minutes, stirring frequently. The goal is for the flour to cook through completely and the texture to become silky.
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10
The gachas are ready when the oil begins to separate slightly and rise to the surface (forming 'miras' or little eyes of oil) and the mixture pulls away from the sides of the pan.
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11
Season with sea salt to taste. Fold in half of the reserved crispy pancetta and chorizo to warm them through.
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12
Pour the gachas into a shallow serving dish or keep them in the skillet. Top with the remaining crispy meats and the fried garlic cloves.
💡 Chef's Tips
Toasting the flour is essential; if the flour is raw, the dish will taste metallic and heavy. Always use warm liquid to prevent the flour from clumping into stubborn balls. If you cannot find 'Harina de Almortas', a 50/50 mix of chickpea flour and all-purpose flour is the best substitute. Control the heat carefully when adding the pimentón; it burns in seconds and will ruin the entire batch. Stir in a figure-eight motion to ensure even cooking and to prevent the bottom from scorching.
🍽️ Serving Suggestions
Serve traditionally in the center of the table with a large loaf of crusty bread for everyone to scoop directly from the pan. Pair with a bold Spanish red wine, such as a Tempranillo from Valdepeñas or La Mancha. Serve with a side of fresh white grapes; the burst of sweet acidity cuts perfectly through the savory, smoky fat. Offer pickled green peppers (Guindillas) on the side to provide a sharp, vinegary contrast to the richness. A simple side salad of thinly sliced onions and tomatoes with vinegar helps balance the meal.