Migas
A shepherds' dish that turns stale bread into a savoury, satisfying meal, fried in olive oil with garlic and studded with chorizo and peppers. Born of thrift, it is now a beloved rustic plate, often finished with fried eggs or fruit on the side.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Ingredients
- ·400 g stale rustic bread, a day or two old
- ·150 g chorizo, diced
- ·150 g pancetta, diced
- ·6 garlic cloves, unpeeled
- ·1 green pepper, chopped (optional)
- ·1 teaspoon sweet pimentón
- ·100 ml olive oil
- ·Water for dampening the bread
- ·Salt
Method
- 1
The night before, cut or tear the bread into small pieces, sprinkle lightly with salted water, and cover with a damp cloth so it softens evenly.
- 2
Heat the olive oil in a large pan and fry the unpeeled garlic cloves until golden, then set them aside to flavour the oil.
- 3
Add the chorizo and pancetta and cook until they release their fat and crisp at the edges, then lift them out and reserve.
- 4
Fry the pepper in the same fat if using, then take the pan off the heat and stir in the pimentón so it does not burn.
- 5
Add the dampened bread to the pan and fry over medium heat, turning and tossing constantly with a wooden spoon for 20 to 30 minutes.
- 6
Keep working the bread as it dries out and crisps, so the crumbs turn golden and separate rather than clumping.
- 7
Return the chorizo, pancetta and garlic to the pan, toss everything together and check the salt.
- 8
Serve hot, traditionally with a fried egg on top or a few grapes or melon on the side to cut the richness.