Spanish migas

Name: Spanish migas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 2 cup day old/stale bread (loosely, broken into small chunks), packed; 1 tbsp water (approximately); 1 slice smoked bacon; 1.5 oz chorizo (soft but cured); 1 clove garlic (or 2 smaller); 0.5 green pepper ((bell pepper)); 1 tbsp olive oil (approximately); 0.25 tsp sweet smoked Spanish paprika (or other smoked or sweet paprika if Spanish not available); Salt and Pepper, to taste; 6 grapes (to serve, (can also serve with fried egg)), optional

These toasted, seasoned "crumbs" taste like more than the sum of their parts - easy, hearty and delicious.

Brooke1999

Prep10 min

Cook20 min

Total30 min

Servings1

Difficultymedium

SpanishBrunch

Ingredients

2 cupday old/stale bread (loosely, broken into small chunks), packed
1 tbspwater (approximately)
1slice smoked bacon
1.5 ozchorizo (soft but cured)
1 clovegarlic (or 2 smaller)
0.5green pepper ((bell pepper))
1 tbspolive oil (approximately)
0.25 tspsweet smoked Spanish paprika (or other smoked or sweet paprika if Spanish not available)
Salt and Pepper, to taste
6grapes (to serve, (can also serve with fried egg)), optional

Instructions

1
Break up the bread into small chunks and remove any particularly tough crusts (or all, if you prefer) before measuring/weighing. Spread the bread out on a board/plate or shallow bowl and sprinkle over the water. You want each piece to get gently moist but not be wet and sponge-like. Set aside.
2
Slice the bacon and chorizo into medium slices. Halve the pepper lengthwise then cut into relatively thin slices. Peel the garlic but leave the cloves whole, if smaller, or halve if larger.
3
Warm the oil in a small skillet/frying pan over a medium-low heat. Add the garlic and cook a minute or two either side until gently brown. Remove with a slotted spoon or by draining with a wooden spoon to one side and set aside.
4
Add the bacon and chorizo and cook a couple minutes, turning as needed, until both are gently crisp. Remove all from the skillet, draining as you go and set aside with garlic.
5
Add the pepper to the skillet and increase heat as needed, and cook a couple minutes until gently softened and the skin blisters a little. Remove, draining as you go and set aside with the chorizo etc.
6
Add the softened bread to the skillet and stir to coat as evenly as you can with the oil that should now be slightly orange-red from the chorizo fat. Cook for a few minutes, turning to crisp up on both sides, so that the bread is gently crisp all over and just slightly browning. Add the paprika and a little salt and pepper and add back the garlic, chorizo, bacon and peppers. Mix so everything is well combined then serve, either as it is, with grapes or fried egg.