Migas Manchego-style
Hearty Spanish crumbs made from day-old bread, garlic, chorizo and bacon, served hot with juicy grapes.
Ingredients
- stale country bread400 g
- water200 ml
- salt1 tsp
- olive oil80 ml
- pork belly150 g
- chorizo150 g
- garlic4 cloves
- dried red pepper1 pcs
- sweet paprika1 tsp
- grapes300 g
Instructions
Cut the stale bread into small pieces. Dissolve salt in water, sprinkle it evenly over the bread, cover with a towel and leave for 1.5–2 hours, until just moistened.
Briefly fry the dried red pepper in 1 tbsp olive oil, then transfer to a plate.
In the same pan, fry the pork belly until golden and crisp, add the chorizo and cook for another 2–3 minutes. Remove the meat.
Crumble the dried pepper and mix it with the paprika.
Heat the remaining olive oil, add the crushed garlic and fry for 1–2 minutes.
Add the moistened bread and fry for 20–25 minutes, stirring constantly, until the crumbs are dry, crumbly and golden.
Return the chorizo and pork belly to the pan, stir in the paprika and dried pepper mixture, heat through for 2 minutes and season with salt to taste.
Serve the migas hot with washed grapes.
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