Ingredients
- 1 hunk of dense crumb stale bread, diced in chickpea-sized pieces
- 1 teaspoon salt
- 2 teaspoons sweet Spanish pimentón
- 4 cloves garlic
- 2 chorizos for frying, diced
- 2 tablespoons diced Spanish jamón
- 1 handful bacon rashers
- Virgin olive oil for frying
Make it step by step
- Pick the hunk of stale bread and dice it carefully.
- Put the diced bread in a large bowl. Then sprinkle the bread with water, enough to slightly moisten it.
- Sprinkle the salt and toss the bread to evenly distribute the salt. Do the same with the pimentón. Then cover with a damp cloth and leave to rest overnight.
- The next day, pour 6-8 tablespoons of olive oil in a d eep frying p an and put it on medium h eat.
- Cut the garlic cloves in half, without peeling.
- Fry the garlic until lightly browned, just to flavor the oil, then discard.
- Add the crumbled or diced chorizo, the ham and the bacon. Stir-fry till they're almost done.
- Tip the diced 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 h eat. The migas should be lightly toasted and c risp o n the outside, while they should remain soft in the inside.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Miriam, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.