Recipe of the best Mercian Micas

Ingredients to make the best Mercian Micas:

• *For the crumbs
• Olive oil
• 1/2 kilo of candela flour
• 1/2 liter of water
• Salt
• For the accompaniment:
• tender garlic
• dried garlic
• 4 sardines
• A few chunks of sausage, longaniza and bacon cut into strips
• 4 pork blood sausages
• Olive oil
• Nora’s (dried ball peppers)
• 1/2 kilo of clean anchovy

How to make the best Mercian Micas:

1. We put plenty of oil in the pan and fry the morass until they are crispy, without burning them, and reserve.
2. In the same oil, fry the pieces of meat, along with the chopped garlic, and reserve together with the remaining oil.
3. Add oil to the pan again and fry the anchovies and sardines, set aside with the oil.
4. The blood sausages are heated in boiling water just before serving.
5. We already have the accompaniment prepared; now we go for the crumbs.
6. To prepare the dough for the micas, put the flour, water and a pinch of salt in a bowl and knead, the amounts can vary depending on the type of flour, it should be a consistent dough, but somewhat lighter than bread dough, without being liquid.
7. To do this we are adjusting the amount of flour and water as we go
8. We put plenty of oil in the pan, about 250 ml. per kilo of flour, we add the dough and put it on a high heat and… To loosen the crumbs, we have to cut and turn the dough with the skimmer, again and again, until it starts to loosen.
9. This is the most difficult; it really helps a lot to have helped to take turns in this task since it is quite difficult.
10. Do not despair is essential, since finally the dough melts.
11. First, thicker crumbs are left, then we hit them with the edge of the scraper so that they become smaller and looser.
12. In the process of unrolling the crumbs, we lower the heat a little so that they do not burn, since as they get smaller they cook faster.
13. Once the crumbs are unwrapped, we taste them to make sure they are well done, that is, we do not remove the flavor of raw flour
14. If so, we give them a few more turns over high heat so that they finish cooking. They would be more or less like this:
15. Now we mix the pork chunks and the fish and give them a few more turns so that they take heat.
16. And we serve…..Apart we can put some small plates of grapes, pomegranate, or some pickle, and the black pudding that we have heated a few minutes before serving, all this is already mixed by each one to their liking.
17. It is important to eat them warm and accompanied by good wine and good company. We like to eat them directly in the pan… they taste better.