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Spanish Migas Recipe

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★★★★★

4.8 from 113 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/spanish-migas-recipe/