Migas

Nutrition · per serving

Steps

1. 1

   Put the stale bread in a bowl, sprinkle over the water, and toss well so the crumbs are lightly dampened rather than wet. Leave for 10 minutes while you prepare the rest; this softens the bread so it fries into tender, separate crumbs instead of hard bits.

   250 g stale rustic bread, crust on, torn into small crumbs or finely chopped60 ml water
2. 2

   Meanwhile, slice the garlic, dice the bell pepper, slice the chorizo, and chop the parsley. Keep the paprika measured and ready, because it can scorch quickly once added to the pan.

   4 garlic cloves, thinly sliced1 medium (140 g) red bell pepper, diced small120 g semi-cured chorizo, sliced into half-moons1 tbsp fresh parsley, chopped1 tsp smoked paprika
3. 3

   Heat a large frying pan over medium heat with the olive oil. Add the chorizo and cook for 2-3 minutes until it releases its red fat and starts to brown at the edges. Add the bell pepper and cook for 3 minutes until just softened, then add the garlic and cook for 30 seconds, stirring, until fragrant but not browned.

   35 ml olive oil120 g semi-cured chorizo, sliced into half-moons1 medium (140 g) red bell pepper, diced small4 garlic cloves, thinly sliced
4. 4

   Lower the heat slightly, add the smoked paprika, and stir for 5 seconds. Immediately add the damp bread, salt, and black pepper. Toss well to coat every crumb in the oil and chorizo juices.

   1 tsp smoked paprika250 g stale rustic bread, crust on, torn into small crumbs or finely chopped1/4 tsp salt1/8 tsp black pepper
5. 5

   Cook the migas over medium to medium-low heat for 8-10 minutes, stirring and turning often. Use the spoon to break up any clumps. The migas are ready when the crumbs are separated, lightly crisp in places, and evenly golden, with no damp patches left.

6. 6

   Take off the heat, scatter over the parsley, and serve immediately with lemon wedges for squeezing over at the table. A little lemon brightens the rich chorizo and smoky bread.

   1 tbsp fresh parsley, chopped2 wedges lemon wedges

Origin & History

Migas began as a thrifty way to use stale bread across rural Spain, with many regional versions shaped by local produce and pastoral life. In Andalusia, migas are often enriched with garlic, peppers, and cured meats such as chorizo, turning humble leftovers into a deeply savory main dish or tapa.