Almerian migas or “crumbs”

This is a real muscle-building dish, since you need to work energetically to keep the semolina moving while it is cooking. It was originally a poor man’s dish made from stale breadcrumbs or balls of flour-and-water dough. That version survives elsewhere, but the superior semolina migas are a local passion around here, often served in Almeria’s bars as a small tapa. If you can’t find morcilla (blood sausage), use more chorizo. And if you can’t find fresh, semi-cured chorizo, yo