Migas (Spanish Fried Breadcrumbs)

🧂 Ingredients

• 400 g Day-old crusty bread
• 150 g Spanish chorizo
• 100 g Smoked bacon
• 4 cloves Garlic
• 100 ml Olive oil
• 1 tsp Sweet paprika
• approx. 100 ml Water
• to taste Salt
• for serving Fresh grapes

👨‍🍳 Instructions

1. 1

   Prepare the bread: Tear or cut the day-old bread into small, roughly 1-inch (2.5 cm) pieces. Place them in a large bowl. Gradually sprinkle about 100 ml of water over the bread, tossing gently with your hands to ensure it's evenly moistened but not soggy. Let it sit for about 10 minutes to absorb the water.

   ⏱️ 10 minutes
2. 2

   Cook the meats: Heat 2 tablespoons (30 ml) of the olive oil in a large, heavy-bottomed skillet or frying pan over medium-high heat (around 190°C / 375°F). Add the diced chorizo and bacon. Cook, stirring occasionally, until the chorizo is slightly crispy and has rendered its fat, and the bacon is golden brown and crisp. This should take about 8-10 minutes. Using a slotted spoon, remove the chorizo and bacon from the pan and set aside on a plate lined with paper towels, leaving the rendered fat in the skillet.

   ⏱️ 10 minutes
3. 3

   Sauté aromatics and bread: Reduce the heat to medium (around 175°C / 350°F). Add the remaining olive oil (about 70 ml) to the skillet with the rendered fat. Add the sliced garlic and cook for about 1 minute until fragrant and just starting to turn golden – be careful not to burn it. Stir in the sweet paprika and cook for another 30 seconds until fragrant. Immediately add the moistened bread pieces to the skillet. Stir well to coat the bread evenly with the flavored oil.

   ⏱️ 3 minutes
4. 4

   Fry the breadcrumbs: Increase the heat slightly to medium-high. Fry the bread pieces, stirring and tossing constantly with a spatula or wooden spoon. Continue cooking for about 10-12 minutes, or until the breadcrumbs are golden brown, crispy, and have a satisfying texture. Season with salt to taste, keeping in mind the chorizo and bacon are already salty.

   ⏱️ 12 minutes
5. 5

   Combine and serve: Once the breadcrumbs are perfectly crispy, add the reserved cooked chorizo and bacon back into the skillet. Stir everything together to combine and heat through for about 1-2 minutes. Serve the migas immediately, traditionally garnished with fresh grapes on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The bread should be moist enough to soften slightly during cooking but not so wet that it becomes paste-like. Aim for a texture that can be broken down into crumbs.
• ✓Constant stirring is key to achieving evenly golden and crispy breadcrumbs, preventing any pieces from burning or becoming too soft.
• ✓Migas are best served immediately after cooking to enjoy their crispy texture. They can become soggy if left to sit.
• ✓Consider adding a splash of red wine vinegar or a squeeze of lemon juice at the end for a touch of acidity.

🔄 Variations

• Add a fried egg on top of each serving for an even heartier meal.
• Incorporate other ingredients like roasted red peppers, sautéed onions, or even sardines.
• For a vegetarian version, omit the chorizo and bacon and sauté mushrooms or other vegetables in their place, perhaps adding a pinch of chili flakes for heat.

🥗 Nutrition

Per serving