Migas

Name: Migas
Total time: 30 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 400g day-old rustic bread (pan de pueblo), cut into small cubes; 4-5 garlic cloves, smashed but left in their skins; 150g Spanish chorizo, diced; 100g pancetta or thick bacon, diced; 1 tsp sweet smoked paprika; 60ml extra virgin olive oil; 1/4 cup water (for moistening); 1 bunch fresh green grapes (for serving)

Stale bread torn and fried in olive oil with garlic, chorizo, and pimentón until golden and crisp — a humble shepherd's dish that tastes like magic.

30 minutes

Serves 1

Breakfast

Contains common allergens

Wheat

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Instructions

6 steps

1
Moisten the Bread: Place the cubed stale bread in a large bowl. Sprinkle lightly with about 1/4 cup of water, tossing with your hands so the bread is barely damp but not soggy. Cover with a damp cloth and let it rest for 2 hours or overnight.

2
Render the Fats: In a large, deep skillet (sartén), heat the olive oil over medium heat. Add the smashed garlic cloves and fry until golden to infuse the oil. Remove the garlic and reserve.
3
Cook the Meats: Add the diced pancetta to the garlic-infused oil. Fry until crispy and the fat has rendered. Add the diced chorizo and cook for 2-3 minutes until it releases its red, flavorful oil.
4
Spice the Oil: Remove the pan from the heat for a moment to stir in the smoked paprika, ensuring it doesn't burn.
5
Fry the Migas: Return the pan to medium-low heat. Add the damp bread cubes to the pan. Cook slowly, stirring continuously with a wooden spoon, for 20-30 minutes. The bread should absorb the flavorful fats and become deeply toasted, crispy on the outside, and slightly chewy inside.
6
Serve: Return the reserved garlic to the pan. Serve the Migas immediately directly from the skillet, accompanied by fresh, sweet green grapes to contrast the salty, savory flavors.

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