This is a very old recipe, popular here in the countryside – campo – of Murcia & Cartagena. A little bit like couscous or Southern American grits, Sémola is a savoury dish made from flour, onion and chorizo. It’s smooth, nutritious and warming, eaten when it’s a little colder here in Murcia, normally for breakfast. You can add longaniza roja or blanca, some Murcian blood sausage – morcilla – or bacon too, if that’s your taste. Or use cornflour instead of wheat flour. It’s a great recipe that uses up leftover meat, is simple to cook and can feed plenty. This recipe is from Maravillas Fernandez Ramirez from La Murta.
Full recipe details at: http://nativespain.com/murcia-region/semola-grits-spanish-recipe-video/
Music: “No Frills Salsa – Alternate” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
For Spanish shrimp, basic cooking utensils are required, such as saute pans and pots. Learn about the cooking utensils for Spanish shrimp with tips from a chef in this free video recipe.
Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish.
Filmmaker: Christian Munoz-Donoso