Gachas Manchegas

Shopping list

• 200 g plain flour

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• 4 tbsp olive oil

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• 150 g panceta or streaky bacon — diced

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• 4 clove garlic — sliced

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• 1.5 tsp smoked paprika

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• 800 ml water — warm

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• 1 tsp salt — or to taste

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• 150 g seedless green grapes

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Step by step

1. 1

   Heat 2 tablespoons of olive oil in a large heavy frying pan over medium-low heat. Add the diced panceta and fry gently for 6– 8 minutes until golden and crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

2. 2

   Add the remaining 2 tablespoons of olive oil to the pan. Add the sliced garlic and cook for 1– 2 minutes until fragrant and just golden. Remove and set aside with the panceta.

3. 3

   Add the flour to the pan and toast over medium-low heat, stirring constantly with a wooden spoon, for 8– 10 minutes until the flour turns a light golden colour and smells nutty. Do not let it burn.

4. 4

   Stir in the smoked paprika and cook for 30 seconds.

5. 5

   Gradually pour in the warm water, stirring continuously to prevent lumps. The mixture will thicken quickly.

6. 6

   Continue to cook, stirring, for 8– 10 minutes until the gachas reach a thick, creamy porridge consistency. Season with salt.

7. 7

   Stir in the reserved panceta, garlic and the whole grapes. Cook for 2 minutes until the grapes are warmed through.

8. 8

   Serve immediately in shallow bowls, with extra olive oil drizzled on top if desired.