Spanish

Migas (Fried Breadcrumbs with Chorizo)

Name: Migas (Fried Breadcrumbs with Chorizo)
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb day-old bread; 1 cup water; 8 oz chorizo; 4 garlic cloves; 5 tbsp olive oil; 1 tsp sweet paprika; 1/2 tsp salt; 1 cup seedless grapes

Carmen @carmen_sevilla

Migas (Fried Breadcrumbs with Chorizo) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium Dairy free

Ingredients

Serves

The quantities follow this count.

1 lb day-old bread
1 cup water
8 oz chorizo
4 garlic cloves
5 tbsp olive oil
1 tsp sweet paprika
1/2 tsp salt
1 cup seedless grapes

How to cook it

At least half an hour ahead, or the night before as country kitchens do it, cut the day-old bread into small cubes, sprinkle with the water and the salt, toss well, and cover with a damp cloth so the crumbs soften without turning soggy.
Heat 3 tablespoons of the olive oil in a large skillet and cook the sliced chorizo until it browns and releases its paprika-red fat, then lift it out and set aside.
Add the remaining olive oil and the whole garlic cloves to the same skillet and fry gently until golden, then remove the garlic.
Add the dampened bread cubes to the fat left in the pan and fry over medium-low heat, turning and breaking them up constantly with a wooden spoon for 20 to 25 minutes, until they turn golden and separate into loose, crisp crumbs.
Stir the chorizo back in along with the paprika and serve straight from the pan with a bowl of grapes alongside, the classic rustic finish.

Watch how to cook Migas (Fried Breadcrumbs with Chorizo)

Someone making it start to finish, so you can see what the steps look like.

Cómo Hacer Migas Extremeñas Receta Fácil y Deliciosa Play the video

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Migas (Fried Breadcrumbs with Chorizo), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
The cooked vegetable
- Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
  
  25 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Migas (Fried Breadcrumbs with Chorizo) carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Migas (Fried Breadcrumbs with Chorizo)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 580 kcal
Protein: 18 g
Carbs: 50 g
Fat: 34 g
Fiber: 3 g
Sugar: 11 g
Sodium: 760 mg
Saturated fat: 10 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Migas (Fried Breadcrumbs with Chorizo) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. It is at its best in winter, which is when what goes into it is worth buying.