Gachasmigas on the ceiling
One of my theories about Spanish food is that lots of the famous stuff is peasant food, made with cheap, locally available ingredients. The reason that it didn't disappear, before that sort of food became fashionable again, is that the Spaniards got richer late. So, whilst in the UK, we started to have more time than money and developed a taste for frozen lasagne, fish fingers and microwaveable chips the Spaniards stuck with piling pulses into stocks and eating rice with rabbit or seafood. One of these traditional dishes is called migas, literally crumbs. Over in Extremadura, which is where I first encountered it, it's old bits of bread fried in olive oil with garlic and the old scrag ends of leftover meat and sometimes vegetables. In fact there are varieties of migas all over the place with lots of different ingredients but, basically, it's a way to make something out of old, stale bread. That said there is a local food here, in Pinoso, called gachamiga which is...