Migas - Spanish Style

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.

• Ready In: 8 hrs 10 mins
• Serves: 4-6
• Yields: 1 skillet

Ingredients

• 1⁄2 loaf  bread (dense crumb)
•  water (for sprinkling)
• 1  teaspoon salt
• 2  teaspoons paprika, sweet spanish (a must have)
• 4  garlic cloves
• 2  links chorizo sausage (for frying, don't use dry chorizo)
• 2  tablespoons ham, diced (Spanish jamon is traditional)
• 4  slices bacon
• 8  tablespoons olive oil, virgin (a must have)

Directions

1. Dice bread up small.
2. Place bread in a large bowl and sprinkle with enough water to moisten bread.
3. Sprinkle with salt and stir.
4. Sprinkle with paprika and stir.
5. Cover with damp cloth and leave to sit overnight.
6. The next morning heat the olive oil in a deep skillet, over medium heat.
7. Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
8. Add the crumbled chorizo, ham and bacon, cook until almost done.
9. Add the cubed bread with its seasoning.
10. Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
11. The bread will turn red from the paprika, this is good.
12. You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
13. For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.