Name: Grandmother’s migas, paprika broth, and red jumbo shrimp (Migas de mi abuela, caldo “quemao” y gamba roja)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 2 tablespoons shrimp stock (or any shellfish stock); 2 tablespoons extra virgin olive oil; 1 tablespoon garlic oil; ¾ cup (3¼ oz/90 g) yellow cornmeal; ¼ cup (60 ml) extra virgin olive oil; 3½ oz (100 g) ripe Raf tomatoes or plum tomatoes (about 3), chopped; 1 lb (500 g) jumbo scarlet shrimp; ½ chive, very finely chopped; 2 teaspoons mild paprika; Sea salt flakes; 2½ cups (600 ml) good quality fish stock; 1 large clove garlic, chopped; Generous ½ cup (3¼ oz/90 g) semolina; 1 cup plus 2 tablespoons (270 ml) mineral water; ½ teaspoon cumin seeds; 1 teaspoon garlic oil; 1 clove garlic, peeled and chopped; 1 red bell pepper; Pinch of Guajillo chili powder; 3 dry-packed sun-dried tomatoes; ½ medium potato, peeled and cut into equal chunks; 2 teaspoons fine salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Here, the spectacular scarlet shrimp takes center stage. In eastern Andalusia, it is only fished from the ports of Roquetas and Garrucha. Over in western Andalusia it is known as a carabinero. Alejandro’s idea was to unite this delicacy with the peasant dish, migas, in a fine-dining context. “He always loved migas as a young boy,” his mother, Encarna, muses. You can of course substitute the shrimp with crayfish or any other spectacular crustacean.