Spanish Migas Recipe

Introduction

Spanish Migas is a rustic and flavorful dish that transforms day-old bread into a satisfying meal. Combining crispy bread crumbs with savory chorizo, pancetta, and sweet grapes, it’s a delightful blend of textures and tastes perfect for brunch or a light dinner.

Ingredients

• 12 ounces day-old crusty bread, cut into 1-inch cubes (340g)
• 1/3 cup water (80ml)
• 2 tablespoons extra virgin olive oil
• 1 (4-ounce) fresh Spanish chorizo sausage link or Portuguese chouriço, cut in half lengthwise and sliced (113g)
• 1/3 cup diced unsmoked pancetta (2oz, 57g)
• 4 cloves garlic, peeled and smashed
• 1 red bell pepper, chopped
• 1 teaspoon sweet Spanish paprika
• 1 cup seedless grapes, halved
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Hydrate the bread by placing the cubes into a large mixing bowl. Sprinkle the water over the bread a tablespoon at a time, tossing gently with your hands to distribute evenly. Let the bread absorb the water while you prepare the other ingredients.
2. Step 2: In a large sauté pan, heat the olive oil over medium-high heat. Add the chorizo, pancetta, bell pepper, and garlic. Cook, stirring occasionally, until the chorizo and pancetta release their fat and become crisp, and the bell pepper starts to caramelize, about 10 minutes. Remove and discard the garlic, then transfer the meat and peppers to a plate and set aside.
3. Step 3: Lower the heat to medium. Add more olive oil if needed to have about 1/4 cup of fat in the pan. Return the chorizo mixture to the pan along with the bread cubes and the sweet paprika. Season lightly with salt and pepper, keeping in mind the saltiness of the meats.
4. Step 4: Cook the bread mixture gently, stirring constantly but carefully, until the bread is crisp on the outside yet chewy inside, about 15 to 20 minutes. Use a wooden spoon to scrape any bits stuck to the pan to prevent burning and ensure even toasting.
5. Step 5: Remove the pan from the heat. Stir in the halved grapes and serve the Migas hot for a delicious balance of savory and sweet flavors.

Tips & Variations

• Use day-old crusty bread to get the best texture; fresh bread will be too soft and absorb too much oil.
• For a milder version, substitute chorizo with smoked sausage or omit it altogether and add extra pancetta.
• Try adding a splash of sherry or white wine during cooking for an extra layer of flavor.
• Swap seedless grapes for chopped apples or figs in cooler seasons to keep the sweet contrast.

Storage

Store leftover Migas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness, stirring frequently. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Day-old bread works best because it has dried out slightly, which helps it crisp up instead of turning mushy when cooked. If using fresh bread, consider toasting it lightly first.

Is it necessary to remove the garlic after cooking?

Yes, the garlic is used to flavor the oil and is removed before adding bread to avoid overpowering the dish with garlic bits. You can save the cooked garlic to spread on toast or add to other dishes.

Spanish Migas Recipe

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Spanish Migas is a traditional dish featuring day-old crusty bread sautéed with flavorful Spanish chorizo, pancetta, garlic, and red bell pepper, finished with sweet seedless grapes for a perfect balance of savory and fresh. This hearty skillet dish captures the essence of rustic Spanish cooking and makes a satisfying breakfast or light meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Bread and Liquids

• 12 ounces day-old crusty bread, cut into 1-inch cubes (340g)
• 1/3 cup water (80ml)

Meats and Vegetables

• 2 tablespoons extra virgin olive oil
• 1 (4-ounce) fresh Spanish chorizo sausage link, or Portuguese chouriço, cut in half lengthwise and sliced (113g)
• 1/3 cup diced unsmoked pancetta (2oz, 57g)
• 4 cloves garlic, peeled and smashed
• 1 red bell pepper, chopped

Seasonings and Add-ins

• 1 teaspoon sweet Spanish paprika
• 1 cup seedless grapes, halved
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Hydrate the Bread: Place the cubed day-old bread into a large mixing bowl. Sprinkle the water evenly over the bread cubes, a tablespoon at a time, and toss gently with your hands to ensure even moisture distribution. Let the bread rest while you prepare the other ingredients to soften slightly for better cooking texture.
2. Cook the Chorizo, Pancetta, and Bell Pepper: In a large sauté pan, heat the olive oil over medium-high heat. Add the sliced chorizo, diced pancetta, chopped red bell pepper, and smashed garlic cloves. Cook, stirring occasionally, until the chorizo and pancetta release their fat and become crispy, and the bell pepper starts caramelizing—about 10 minutes. Remove the garlic cloves once they’ve flavored the oil and set aside.
3. Add the Bread and Paprika: Lower the heat to medium. If needed, add more olive oil so that the pan contains about 1/4 cup of fat. Add the hydrated bread cubes and sprinkle the sweet Spanish paprika over the top. Season with kosher salt and freshly ground black pepper, remembering that the chorizo and pancetta are already salty.
4. Toast the Bread Crumbs: Cook the mixture, stirring constantly but gently, until the bread is crisp on the outside yet chewy inside, approximately 15 to 20 minutes. The bread will turn golden from the rendered fat and paprika. Use a wooden spoon to scrape the pan gently to prevent sticking and uneven toasting. Take care not to burn the bread by toasting too quickly; a slow process ensures perfect texture.
5. Finish and Serve: Remove the pan from the heat and fold in the halved seedless grapes. Stir gently to combine and serve immediately while hot for a savory, slightly sweet, and flavorful dish.

Notes

• Using day-old crusty bread is essential to achieve the traditional texture; fresh bread will become soggy.
• The caramelized garlic removed after cooking can be saved and spread on toast for a delicious snack.
• Adjust salt carefully, considering the natural saltiness of chorizo and pancetta.
• Serve Migas hot as a breakfast dish or light lunch paired with a simple salad.
• Seedless grapes add a refreshing sweetness; you may substitute with green grapes if preferred.
• For a vegetarian version, omit the meats and increase the olive oil; add extra paprika and vegetables for flavor.

Keywords: Spanish Migas, Migas recipe, chorizo bread dish, Spanish breakfast, skillet bread recipe