Migas with Bacon

1. Prepare the bread

Cut the dense country bread into very thin slices. From there, cut the slices into strips and then dice them into pieces roughly the size of a chickpea.

2. Moisten the bread

In a bowl, mix the warm water with a bit of salt, the pimentón dulce, and if you like a bit of heat, a pinch of pimentón picante. Sprinkle this mixture over the diced bread, turning the bread with your hands to ensure it's evenly moistened. Cover the bowl with a cloth and let it sit for a few hours or overnight.

3. Fry garlic and bacon

Heat 3 to 4 tablespoons of olive oil in a large skillet over medium heat. Add the garlic cloves and bacon slices to the skillet and fry them, turning occasionally, until the garlic is golden and the bacon is crisp. Once done, remove and discard the garlic and transfer the bacon to a plate.

4. Fry the bread

Throw the damp bread into the pan and fry it over high heat. Turn the bread continually and break it up with a spatula as it cooks. Fry until the crumbs are golden and crunchy on the outside but still soft inside, which should take about 15 minutes.

5. Finish and serve

Cut the crisp bacon into small pieces and add them back to the pan just to heat through. Serve the migas hot and enjoy the delightful combination of crispy bread and bacon.