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Migas extremeñas
Fried breadcrumbs with chorizo
Migas extremeñas: crumbs of day-old bread fried slowly with garlic, panceta, chorizo and green peppers
SpanishMigas were the breakfast of Extremaduran shepherds, made from the hard bread they carried, and they are still what families cook on a rainy winter day or at a village fiesta, often in a huge pan stirred with a long spoon. The bread is cut tiny, dampened and left overnight, then fried slowly in garlicky oil with panceta and chorizo until loose, golden and crunchy at the edges. They are served with grapes or melon on the side, and sometimes a fried egg. This contains pork (panceta and chorizo). Chef's tip: keep turning the crumbs with a spatula the whole time; this constant movement is what makes them loose.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb day-old country breadcrusts mostly removed, cut into very small cubes or thin slivers
- ¾ cup water
- 1 tsp salt
- ½ cup olive oil
- 6 cloves garlicunpeeled, lightly crushed
- 5 ½ oz panceta or streaky bacondiced
- 5 ½ oz cooking chorizosliced
- 2 green Italian pepperscut into pieces
- 10 ½ oz grapes (optional)to serve
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Method
0/5 doneStep 1: The night before, put the 1 ⅛ lb day-old country bread in a bowl. Dissolve the 1 tsp salt in the ¾ cup water and sprinkle it over, tossing so the bread is evenly damp but not wet. Cover with a damp cloth and leave overnight.
10 minStep 3: Fry the 2 green Italian peppers in the same oil for 5 minutes until soft, then lift them out. Fry the 5 ½ oz panceta or streaky bacon and 5 ½ oz cooking chorizo for 6–8 minutes until browned, crisp at the edges and cooked through to 160°F. Lift them out too, leaving the red fat in the pan.
13 minStep 4: Turn the heat to medium-low, stir the 1 tsp smoked paprika (pimentón de la Vera) into the fat for a few seconds, then add the bread. Turn and chop at it constantly with a spatula for 15–20 minutes until the crumbs are loose, golden and crisp outside but tender inside. A common mistake is soaking the bread too much: it clumps into a paste instead of separating into crumbs.
18 minStep 5: Return the garlic, peppers, panceta and chorizo, toss for 2 minutes until hot, and serve straight away with 10 ½ oz grapes on the side.
2 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 22 g
- Carbs
- 62 g
- Fat
- 42 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does migas extremeñas take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of smoked paprika (pimentón de la vera)?
- Sweet paprika + a pinch of chipotle or a drop of liquid smoke.
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