Extremaduran Fried Breadcrumbs with Chorizo (Migas)
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Ingredients
- 350 g day-old crusty bread, torn into chunks
- 150 g chorizo, diced
- 1 red pepper, diced
- 3 garlic cloves
- 1 tsp sweet smoked paprika
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 543 kcal
- Protein
- 17.6 g
- Carbohydrate
- 47.1 g
- of which sugars
- 4.3 g
- Fat
- 29.8 g
- of which saturates
- 7.7 g
- Fibre
- 3.8 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Scatter the torn bread on a tray and leave uncovered for an hour to dry out a little, or use bread that is already stale.
- 2
Heat half the olive oil in a large frying pan and fry the chorizo and pepper for 5 minutes until the chorizo is cooked through.
- 3
Add the garlic and smoked paprika and cook for a minute, then lift everything out of the pan.
- 4
Add the remaining oil to the pan and fry the bread chunks over a medium-high heat for 8-10 minutes, tossing often, until crisp and golden on the edges.
- 5
Return the chorizo and peppers to the pan, toss together and season well. Serve hot.
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