Migas: a tasty and filling dish

Dear guest, if during your stay you feel like preparing traditional Spanish dishes. There is no one like migas. This recipe for breadcrumbs or shepherd's migas with bacon and chorizo ​​is a classic, one of those traditional recipes.

• 500 gr of stale bread. It is not necessary that it be very hard, if it has 2 or 3 days is enough. Ideally, it should be bread with a lot of crumb, loaf type or similar, although the truth is that it is a recipe to use for any bread that has been hard.

• 300 ml of water.

• 1 dessert teaspoon of salt.

• 2-3 fresh chorizos.

• 2 green peppers.

• 3 strips (about 1 cm thick) of fresh bacon or bacon.

• 6 cloves of dried garlic.

• 100 ml of olive oil

We start by crumbling the bread. To do this, the simplest thing is to use a glass beater, food processor or similar and crush the bread in 3 batches. The idea is that it is crumbled but not excessively, with few large pieces. If you grind it like this, first cut it into slices and then each slice into 2 or 3 pieces, but if you don't have these tools you can also use a knife.

Put the water in a container and pour the salt into it, stirring so that it dissolves a little. Pour the water over the bread and mix a little. Let stand 1 hour for the bread to moisten.

Cut the chorizos into slices.

Put a non-stick frying pan over medium heat (large enough so that later you can fit all the mass of the crumbs) and when it is hot add the chorizo ​​and cook it a couple of minutes on each side or until it is lightly browned.

Remove the chorizo ​​to a separate plate and with the fat, largely soak it with kitchen paper because it used to loose a lot. You can use it if you prefer.

Remove the skin from the bacon and cut it into strips.

Add the 100 ml of olive oil to the pan and when it is hot, fry the bacon with a little salt until it is golden to your liking, it will take about 5 minutes. Go stirring it from time to time and remove it when it is to your liking, always making sure that the oil remains in the pan.

Wash the green pepper, remove the stem and the seeds from the inside and cut it into pieces or slices.

Fry the green pepper and garlic (with skin) in the oil left by the bacon for about 5 minutes or until golden. Set the peppers aside but leave the garlic in the pan.

Add the soaked crumbs to the skillet and cook until done (it may take 20-30 minutes), stirring every so often. They will be ready when they are to your liking, ideally golden brown and a little loose.

Add the rest of the ingredients to the pan: the chorizo, the bacon and the green pepper. Cook it all together for a couple of minutes and they are done.

Enjoy your migas!