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Migas

Migas are a dish made from stale bread, introduced by shepherds, traditional of Spanish and Portuguese cuisines.

Prep Time
30 mins
Resting Time
1 hr
Total Time
30 mins
Servings: 4 people
Calories: 363 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 16 oz. stale bread , cut into slices
  • 1¼ cup water
  • 3 fresh chorizos , sliced
  • 2 long green bell peppers , bull’s horn type, stemmed, seeded and cut into pieces
  • 3 ½ inch / 1 cm thick slices bacon, 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

    Cup of Yum
  1. 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.
  2. Pour the water into a container and add the salt, stirring so that it dissolves. Add the bread and mix quickly.
  3. Cover the container and leave to stand for 1 hour at room temperature to moisten the bread.
  4. Heat a large non-stick Dutch oven over medium heat and add the chorizo slices.
  5. Cook for a few minutes on each side or until lightly browned.
  6. 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).
  7. Pour the olive oil into the Dutch oven and heat it over medium heat.
  8. 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.
  9. Remove them from the pot, always making sure that the fat remains in the pot.
  10. 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.
  11. Remove the bell pepper, leaving the garlic in the pot.
  12. Add the soaked bread crumbs and the Pimenton de la Vera (or smoked paprika) to the pot and mix.
  13. Cook them for 20 to 30 minutes over medium heat, stirring. They are ready when they are golden and separate from each other.
  14. Add the chorizo, bacon and green bell pepper to the pot.
  15. 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).