Migas
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Prep Time
30 mins
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Resting Time
1 hr
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Total Time
30 mins
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Servings
4 people
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Calories
363 kcal
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Course
Main Course
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Cuisine
Spanish
Migas
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Migas are a dish made from stale bread, introduced by shepherds, traditional of Spanish and Portuguese cuisines.
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Ingredients
- 16 oz. bread cut into slices, stale
- 1¼ cup water
- 3 fresh chorizo sliced
- 2 green bell pepper bull’s horn type, stemmed, seeded and cut into pieces, long
- 3 Bacon ½ inch / 1 cm thick slices, cut into strips
- 8 cloves garlic , with skin
- 1 teaspoon pimentón de la Vera (or smoked paprika)
- ½ cup extra-virgin olive oil
- 1 teaspoon salt
Equipment
- food processor
- Dutch oven
Instructions
- Coarsely crumble the bread. The easiest way to do this is to use a food processor or similar and crumble the bread, keeping a few large pieces.
- Pour the water into a container and add the salt, stirring so that it dissolves. Add the bread and mix quickly.
- Cover the container and leave to stand for 1 hour at room temperature to moisten the bread.
- Heat a large non-stick Dutch oven over medium heat and add the chorizo slices.
- Cook for a few minutes on each side or until lightly browned.
- Remove the chorizo slices from the pot and set aside. Discard most of the fat released by the chorizo (keep a little at the bottom of the pan).
- Pour the olive oil into the Dutch oven and heat it over medium heat.
- When the oil is very hot, sauté the bacon strips in it with a little salt for 5 minutes or until golden brown, stirring frequently.
- Remove them from the pot, always making sure that the fat remains in the pot.
- Fry the green bell pepper and garlic cloves with their skins on in the remaining bacon fat for about 5 minutes or until golden brown.
- Remove the bell pepper, leaving the garlic in the pot.
- Add the soaked bread crumbs and the Pimenton de la Vera (or smoked paprika) to the pot and mix.
- Cook them for 20 to 30 minutes over medium heat, stirring. They are ready when they are golden and separate from each other.
- Add the chorizo, bacon and green bell pepper to the pot.
- Mix and continue cooking for 5 minutes.
Notes
- The bread should be stale but it should not be very hard (2 to 3 days old is enough).
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