8 hrs 10 mins
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
My Private Note
Units: US | Metric
- 1Dice bread up small.
- 2Place bread in a large bowl and sprinkle with enough water to moisten bread.
- 3Sprinkle with salt and stir.
- 4Sprinkle with paprika and stir.
- 5Cover with damp cloth and leave to sit overnight.
- 6The next morning heat the olive oil in a deep skillet, over medium heat.
- 7Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- 8Add the crumbled chorizo, ham and bacon, cook until almost done.
- 9Add the cubed bread with its seasoning.
- 10Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- 11The bread will turn red from the paprika, this is good.
- 12You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- 13For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
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Nutritional Facts for Migas - Spanish Style
Serving Size: 1 (83 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 558.9
- Calories from Fat 397
- Total Fat 44.1 g
- Saturated Fat 9.7 g
- Cholesterol 34.1 mg
- Sodium 1342.1 mg
- Total Carbohydrate 27.5 g
- Dietary Fiber 1.6 g
- Sugars 2.3 g
- Protein 13.3 g