Migas Extremeñas

🧂 Ingredients

• 400 g Day-old crusty bread (like baguette or ciabatta)(The bread should be dry and firm, not soft or fresh.)
• 200 g Pork belly(Cut into small lardons or cubes.)
• 200 g Chorizo(A good quality Spanish chorizo, preferably semi-cured, cut into small pieces.)
• 6 cloves Garlic(Peeled and thinly sliced.)
• 1 tbsp Sweet or smoked paprika (Pimentón de la Vera)(Use sweet or smoked paprika for authentic flavor.)
• to taste Salt
• approx. 100-150 ml Water(For moistening the bread.)
• for serving Fresh seedless grapes(Red or green grapes work well.)

👨‍🍳 Instructions

1. 1

   Prepare the bread: Tear or cut the day-old bread into small, irregular crumbs, about 1-2 cm in size. Place the breadcrumbs in a large bowl. Sprinkle generously with salt and gradually add water, tossing with your hands until the breadcrumbs are evenly moistened but not soggy. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 12 hours, or preferably overnight. This allows the bread to absorb the moisture and soften.

   ⏱️ 12 hours (resting)
2. 2

   Cook the pork and chorizo: Place a large, heavy-bottomed skillet or frying pan over medium heat. Add the cubed pork belly and cook, stirring occasionally, until it starts to render its fat and becomes golden brown and slightly crispy, about 8-10 minutes. Add the chorizo pieces to the pan and cook for another 5-7 minutes, until they are also slightly browned and have released their flavorful oils. Using a slotted spoon, remove the cooked pork belly and chorizo from the pan and set aside on a plate, leaving the rendered fat in the skillet. If there is excessive fat, you can drain some off, leaving about 2-3 tablespoons.

   ⏱️ 15 minutes
3. 3

   Sauté the garlic and bread: Add the sliced garlic to the rendered fat in the skillet. Cook over medium-low heat, stirring constantly, until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic, as it will become bitter. Add the moistened breadcrumbs to the skillet. Increase the heat to medium-high. Stir and toss the breadcrumbs constantly with a wooden spoon or spatula, breaking up any clumps, until they are heated through, lightly toasted, and starting to become slightly crispy, about 15-20 minutes. This constant stirring is crucial for even cooking and to prevent burning.

   ⏱️ 20 minutes
4. 4

   Add paprika and serve: Once the breadcrumbs are toasted and have a slightly crisp texture, remove the skillet from the heat. Sprinkle the paprika over the breadcrumbs and stir quickly to combine. The residual heat will toast the paprika and release its aroma without burning it. Taste and adjust seasoning with salt if necessary. Serve the migas immediately, topped with the reserved crispy pork belly and chorizo. Garnish generously with fresh grapes on the side. The sweetness of the grapes provides a delightful contrast to the savory and slightly spicy migas.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to good migas is using stale, dry bread. If your bread is fresh, you can toast it lightly in the oven before crumbling.
• ✓Constant stirring during the frying of the breadcrumbs is essential to achieve a light, fluffy, and evenly toasted texture, preventing them from becoming a dense mass.
• ✓The grapes are not just a garnish; their fresh, juicy sweetness cuts through the richness of the pork and chorizo, refreshing the palate with each bite.
• ✓Adjust the amount of water for the breadcrumbs based on how dry your bread is. It should feel like damp sand, not wet.

🔄 Variations

• Serve with a fried egg on top for an even heartier meal.
• Add pan-fried sardines or other small fish for a seafood twist.
• Incorporate sautéed bell peppers (red or green) along with the garlic for added color and flavor.

🥗 Nutrition

Per serving