Migas is a traditional Spanish dish, originally introduced by shepherds as a breakfast dish to make use of leftovers. The name ‘migas’ translates to ‘crumbs’ in Spanish, because the main ingredient in this recipe is breadcrumbs, ideally from day-old bread. It is the perfect way of using up yesterday’s bread in a very tasty way! We love having this for a comforting winter brunch.

migas recipe

Serves 4

400g bread (preferably stale)
Olive oil
4 cloves of garlic, peeled and chopped finely
50g pancetta or bacon lardons
50g morcilla (blood sausage), thinly sliced
50g chorizo, sliced into thin strips
1 handful of grapes
Black pepper
1 tsp sweet pimenton 

Trim away most of the outer crust of the bread and cut the softer inside into 1cm cubes. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.

Add 2 tbsp olive oil to a large pan over a high heat and add the pancetta or bacon lardons, cook for 2 minutes, stirring. Add the morcilla, garlic and chorizo and cook for another 4 minutes until all three have started to brown.

Squeeze out any moisture from the bread cubes, add to the pan and cook for 5 minutes, stirring constantly. Now add the sweet pimenton and a grinding of black pepper.

To finish the dish and add some freshness, add the grapes, halved, along some finely chopped parley, both sprinkled on top. 

Que aproveche!