When I visited Spain several years back I was treated to lunch at a new friend’s house. I had spent the two days prior driving from Northern Germany, sleeping on the side of the road in a sleeping bag and existing on peanut butter sandwiches for the entire journey so my taste buds were ready for some excitement! She served us a lunch unlike one I’d ever had before or since. Seven to die for dishes that were each executed to perfection and quintessential to Spanish cuisine. I would learn very quickly that lunch is the thing in Spain – you eat a lot, you eat well and then you sleep it off. Among the dishes I was served, Spanish Migas was one that both stood out in terms of flavor, but was also simple enough that I thought I could attempt it myself.
- 2 cups of bread, crumbled
- 2 chorizo links, chopped or crumbled
- ¼ teaspoon of salt
- ⅛ teaspoon of black pepper
- ½ teaspoon of smoked paprika
- 1 clove garlic, minced
- 3 tablespoons olive oil
- Break apart some dry, day-old bread into pieces until you have about 2 cups.
- Cut or mince chorizo into small pieces.
- In a bowl, sprinkle a small amount of water over the bread crumbs to moisten slightly.
- In a frying pan, heat olive oil on medium high heat.
- Add garlic and stir for 20-30 seconds.
- Add bread, chorizo, and remaining seasoning and stir until well combined and seasoning has been absorbed by the bread - about 3-5 minutes.
This Spanish migas recipe works best with day-old bread. Buy a loaf of French or Italian bread, and allow it to dry out for a day. Once stale, break into small pieces. I had a loaf left over from my Homemade French Bread recipe.
Next crumble or chop the chorizo into small pieces. I like to run it through my meat grinder, but even chopping it into small discs would work.
Place the bread crumbs in a bowl and lightly moisten with a small amount of water. They should be ever so slightly damp, not wet. Heat the olive oil in a frying pan at medium-high heat. Add the bread, chorizo, garlic, salt, pepper and paprika. Reduce heat to medium, stir until well combined and continue cooking for 3-5 minutes until bread toasts slightly and the oil and seasoning has been well absorbed by the bread.
The aroma from this dish is intoxicating and it makes a flavorful side dish for breakfast, lunch or dinner. Spanish migas are also flexible enough to add a vegetable or another type of meat if you’re so inclined! Have fun with it!
Calories Per Serving: 272