MIGAS - SPANISH STYLE

Migas - Spanish Style image

Provided by Snowpeas

Categories Spanish

Time 8h10m

Yield 1 skillet, 4-6 serving(s)

Number Of Ingredients 9

Previous Next

1/2 loaf bread (dense crumb)
water (for sprinkling)
1 teaspoon salt
2 teaspoons paprika, sweet spanish (a must have)
4 garlic cloves
2 links chorizo sausage (for frying, don't use dry chorizo)
2 tablespoons ham, diced (Spanish jamon is traditional)
4 slices bacon
8 tablespoons olive oil, virgin (a must have)

Steps:

Dice bread up small.
Place bread in a large bowl and sprinkle with enough water to moisten bread.
Sprinkle with salt and stir.
Sprinkle with paprika and stir.
Cover with damp cloth and leave to sit overnight.
The next morning heat the olive oil in a deep skillet, over medium heat.
Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
Add the crumbled chorizo, ham and bacon, cook until almost done.
Add the cubed bread with its seasoning.
Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
The bread will turn red from the paprika, this is good.
You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.