Spanish
Migas (Fried Breadcrumbs with Chorizo)
Migas (Fried Breadcrumbs with Chorizo) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb day-old bread
- 1 cup water
- 8 oz chorizo
- 4 garlic cloves
- 5 tbsp olive oil
- 1 tsp sweet paprika
- 1/2 tsp salt
- 1 cup seedless grapes
How to cook it
- At least half an hour ahead, or the night before as country kitchens do it, cut the day-old bread into small cubes, sprinkle with the water and the salt, toss well, and cover with a damp cloth so the crumbs soften without turning soggy.
- Heat 3 tablespoons of the olive oil in a large skillet and cook the sliced chorizo until it browns and releases its paprika-red fat, then lift it out and set aside.
- Add the remaining olive oil and the whole garlic cloves to the same skillet and fry gently until golden, then remove the garlic.
- Add the dampened bread cubes to the fat left in the pan and fry over medium-low heat, turning and breaking them up constantly with a wooden spoon for 20 to 25 minutes, until they turn golden and separate into loose, crisp crumbs.
- Stir the chorizo back in along with the paprika and serve straight from the pan with a bowl of grapes alongside, the classic rustic finish.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Migas (Fried Breadcrumbs with Chorizo), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
-
What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Migas (Fried Breadcrumbs with Chorizo) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains, Meat or fish, and Fruit
- How this was set
- Hand audited
When to cook it
Migas (Fried Breadcrumbs with Chorizo) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on bread, chorizo, and pork.
From the same kitchens
More cooking from central Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.