Migas Spanish Style Recipes

Steps:

• Wrap bread crumbs in a moist cloth and leave 8 hours to overnight.
• When ready to cook, heat oil in a saute pan over medium heat. Add bacon and cook until browned, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• Add bread cubes to the oil and cook until browned. Add more oil if necessary, and stir in bread crumbs, paprika, garlic, and salt. Cook and stir until browned.
• Remove from the heat. Mix all ingredients together to serve.

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.