Migas

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use bread that is 1-2 days old; very fresh bread tends to turn pasty instead of crumbly.
• •If your bread is very dry and hard, sprinkle on an extra 10-15 ml water before frying.
• •A wide pan helps the crumbs dry and toast evenly, which is easier for beginners than using a small deep pan.
• •For a more traditional Andalusian-style serving, add a fried egg or some grapes on the side, though they are not included in this version.

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