255 minutes
A traditional Spanish dish featuring crispy bread crumbs and bacon, perfect for a savory breakfast or snack.
Dense Country Bread, crusts left on
0 lb
cups
to taste
Pimentón Dulce (sweet Paprika)
teaspoons
Pimentón Picante (hot Paprika), optional
pinches
tablespoons
cloves
slices
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.
Use a day-old, hearty loaf with a good crust and dense crumb that's sturdy enough to absorb flavors without turning mushy.
Render fat from bacon over medium heat to crisp the bacon and infuse the fat with smoky flavor for complexity in the migas.
Sprinkle water or stock over the bread as it cooks to steam it slightly, adding just enough liquid to soften without making it soggy.
Migas is best enjoyed straight from the pan, so have plates ready and serve as soon as it's done to experience the full range of textures.
Ensure garlic is fragrant but not burnt and cook additional spices or vegetables to their optimal texture without overpowering the main ingredients.
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