Chorizo Pancetta Migas: Crispy Bread Crumbles
Spanish migas made with stale bread moistened with water, then cooked with garlic-infused olive oil, chorizo, and pancetta. The bread crumbles are stirred frequently while cooking with paprika until golden and crispy. Traditionally served hot, this rustic dish can be accompanied with fried eggs, fruit, or fried fish.
Ingredients
Instructions
- 1
Cut stale bread into small thin slices, then pulse in batches until breadcrumbs form with uniform texture
- 2
Moisten breadcrumbs with water mixed with salt, rubbing with hands as if kneading until well saturated
- 3
Cover with a kitchen towel and let rest for several minutes
- 4
Cook garlic cloves in olive oil at 250°F until softened
- 5
Add chorizo and panceta, cooking until browned
- 6
Remove garlic, chorizo, and panceta to a bowl, keeping the oil in the pan
- 7
Add moistened breadcrumbs to the oil and cook, stirring occasionally from bottom to top and scraping sides
- 8
Add paprika and continue cooking, pausing every 4-5 minutes to stir and incorporate any stuck ingredients
- 9
Return cooked chorizo, panceta, and garlic to the pan and mix
- 10
Cook briefly until combined, then serve hot
Tips
Stir migas frequently during cooking to achieve even, crispy texture throughout
Scrape ingredients adhering to pan sides back into the mixture for even cooking
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently over low heat with splash of olive oil.
Bread can be sliced and left to dry overnight. Prepare through step 3 up to 4 hours ahead, cover and refrigerate.
Serve immediately while hot. Traditionally accompanied with fried eggs, fresh fruit (figs, oranges, grapes), or fried fish (anchovies, sardines).
Common Mistakes
Do not chop bread too coarsely to avoid large uneven crumbles
Do not skip the resting period to avoid dry, separated breadcrumbs
Do not leave unattended during final cooking to avoid burning and ensure even browning