A very traditional Spanish dish, originally shepherd's fare, of diced bread stir-fried with chorizo, ham and paprika
Prep time: 1 days
Cook time: 30 minutes
Cost per serving $0.16 view details
- 1 hunk of dense crumb bread, diced in chickpea-sized pieces
- 1 teaspoon salt
- 2 teaspoons sweet Spanish pimentÃ³n
- 4 cloves garlic
- 2 chorizos for frying, diced
- 2 tablespoons diced Spanish serrano ham
- 1 handful bacon rashers
- Virgin olive oil for frying
- Pick a nice hunk of stale bread and dice it carefully. I never get to make the dices as small as a chickpea... I'm not a skilled miguera, but I manage.
- Put the diced bread in a large bowl.
- Then sprinkle the bread with water, enough to slightly moisten it. The purpose of this is to soften the bread, remember migas are supposed to be made with sometimes very dry bread.
- Sprinkle the salt and turn them around to evenly distribute the salt. Do the same with the pimentÃ³n.
- Cover with a damp cloth and leave to rest overnight.
- The next day, pour 6-8 tablespoons of olive oil in a deep frying pan and put it on medium heat.
- Cut the garlic cloves in half, there's no need to peel them. Fry the garlic until lightly browned, then discard. The purpose is to flavor the oil.
- Add the crumbled chorizo, the ham and the bacon. Stir-fry till they're almost done.
- Tip the bread on the pan, toss and turn around for the bread to thoroughly soak the oil. Go on tossing for 3-4 minutes, on medium heat. The migas should be lightly toasted and crisp on the outside, while they should remain soft in the inside.
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|Amount Per Serving||%DV|
|Serving Size 22g|
|Recipe makes 6 servings|
|Calories from Fat 69||73%|
|Total Fat 7.66g||10%|
|Saturated Fat 2.88g||12%|
|Trans Fat 0.0g|
|Total Carbs 0.95g||0%|
|Dietary Fiber 0.0g||0%|