Migas - Spanish Style

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READY IN: 8hrs 10mins
SERVES: 4-6
YIELD: 1 skillet
UNITS: US

INGREDIENTS

Nutrition
  • 12
    loaf bread (dense crumb)
  • water (for sprinkling)
  • 1
    teaspoon salt
  • 2
    teaspoons paprika, sweet spanish (a must have)
  • 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)
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DIRECTIONS

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