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Migas and

Migas and. Paella. Migas.

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Migas and

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  1. Migas and Paella

  2. Migas Shepherd´s Migas (bread crumbs, sometimes called “migas de pastor) was a typical dish of shepherds to use the leftover bread. There are “migas” made with flour, typical from Spanish Southeast. Migas comes from North African couscous perhaps; in the Christian territories it was made with bread and pork bacon. Now they are typical from the center and south of the Iberian Peninsula, mainly in La Mancha, Murcia, Andalusia, Extremadura and Aragón. They are also cooked and in the Portuguese region of Alentejo.

  3. Photos of Migas dishes

  4. Paella Paella is a recipe made ​​with slowly boiled rice, originally from Valencia, specifically from La Albufera marsh. It is a humble dish with great tradition and history in Valencia. The popularity of this dish has expanded to all Spanish regions, with many variations in its ingredients, adapted to the various local tastes, but always with rice. Paella de pescado (Fish paella): fish, squid, crabs, shrimps… Paella de carne : chicken or pork Paella de verduras: vegetables (beans) Paella is the most popular Spanish dish for tourists      .

  5. Photos of Paella THE END

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