Sunday, February 26, 2012

Migas ("Crumbs")

Migas are a typical dish to take advantage of leftover bread. They are typical in the centre and south of the Iberian Peninsula, especially in La Mancha, Murcia, Andalusia, Extremadura and Aragon, and also in the Portuguese region of Alentejo. 

Travel around Spain - Migas

Serves 4 

500 gr. bread of 2 to 3 days ago (better with not very hard crust) 
Olive oil 
5 to 6 cloves of garlic 
200 gr. of bacon 
1 teaspoon of sweet paprika 
2 red peppers 


Cut the bread into small squares. 

Put the bread squares into a saucepan and moistened with water slightly salty. The bread should be slightly moist but not dripping. Cover it with a cotton cloth and let it stand at least 2 to 3 hours. 

Heat the oil in a deep pan, add the sliced bacon and when it’s golden brown add the minced garlic and red peppers. 

When the garlic is golden brown, remove from heat, add the paprika and then a little water and salt. 

Switch the heat to high position and pour the bread crumbs. 

After that start stirring it with a wooden spoon to achieve a homogeneous mixture. 

Set the fire lower and keep on stirring the crumbs until they are well browned, about 20 to 30 minutes. 

You can serve it accompanied by fried eggs, fried peppers, bacon and/or hard pork sausage, previously fried in the same oil before adding the garlic. 

Serve all with a good red wine!

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