👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pan or cazuela, heat the olive oil over medium heat. Add the panceta and cook until it begins to render its fat and crisp up, about 5-7 minutes. Add the chorizo and cook for another 3-5 minutes until lightly browned. Remove the meats from the pan with a slotted spoon, leaving the rendered fat behind, and set aside.

2. 2

   Add the whole garlic cloves to the rendered fat in the pan. Sauté them until golden brown and fragrant, about 2-3 minutes. Be careful not to burn them.

3. 3

   Remove the pan from the heat briefly. Stir in the sweet paprika (and hot paprika, if using) and cook for about 30 seconds until fragrant. This prevents the paprika from burning.

4. 4

   Gradually add the harina de almortas to the pan, stirring constantly to form a paste with the fat and paprika. Return the pan to low heat and toast the flour for about 2-3 minutes, stirring continuously to prevent sticking and burning.

5. 5

   Slowly whisk in the water, a little at a time, ensuring no lumps form. Continue whisking and stirring until the mixture is smooth. Bring to a gentle simmer.

   💡 プロのコツ: The consistency should be that of a thick porridge or a very thick béchamel.
6. 6

   Add salt to taste. Stir in the reserved panceta and chorizo. Continue to simmer gently, stirring frequently, for about 15-20 minutes, or until the gachas have thickened to your desired consistency and the flavors have melded. If it becomes too thick, add a little more water.

7. 7

   Serve hot, traditionally in the pan itself, with crusty bread for dipping. Alternatively, serve in individual bowls.

   💡 プロのコツ: Some variations include adding a fried bread crouton (costrón) on top.