Migas

pork belly • potatoes • red bell pepper • Chorizo sausage • garlic cloves • chicken bouillon cube • About 1/2 cup water (120 ml)

cooked chickpeas (about 15 oz/425 grams), drained • Cured ham, diced, to taste • Drizzle of olive oil • vegetable broth (about 60 ml) • garlic cloves • Ground cumin • Sweet paprika • Pepper blend • Sesame seeds • Drizzle of sesame oil (optional) • Salt

semolina wheat flour (about 500 grams) • water (about 400 ml) • oil • Sausage • Pork belly • Green garlic • Pork ribs • Chorizo

coarse durum wheat semolina, special for migas (about 160 grams) for two people • water (about 480 ml) • garlic • green bell pepper • Thin Spanish-style sausage or chorizo • Pork belly • Olive oil • Salt

day-old bread • chorizo sausage • pork belly • pork loin • garlic • Olive oil • paprika • Spices to taste: black pepper, paprika, oregano, salt, and parsley

baguette (about 14 oz or 400 grams) • eggs for frying • garlic cloves • green peppers • Spanish chorizo sausage • prosciutto (as a substitute for pancetta) • smoked paprika (pimentón de la Vera) • Salt, to taste • Oil for frying

all-purpose flour (about 150 grams) • water (about 250 ml) • salt • olive oil (about 30 ml) • Padrón peppers • garlic cloves • white sausage (about 50 grams) • red sausage (about 50 grams) • blood sausage or bacon (about 50 grams) • grapes

special flour for migas (about 700 grams) • water (1 liter) • pork belly • white sausages • blood sausages (morcilla) • Italian green peppers or a small bag of Padrón peppers • green garlic • fresh fava beans • garlic cloves • Salt • dried ñora peppers (optional) • olive oil (divided)

day-old bread (about 500 grams) • Water • Salt • Pork belly • Chorizo sausage • garlic • Olive oil

all-purpose flour (about 1 kg) • water, approximately (about 500 ml) • green bell pepper • garlic cloves • fresh pork belly (about 250 grams) • salted pork belly (about 100 grams) • fresh Spanish sausage (longaniza) (about 250 grams) • Olive oil • Salt

wheat semolina (about 500 grams) • water (about 500 ml) • extra virgin olive oil • green bell peppers • garlic • chistorra sausage • small onions • melon • olives • oranges • salt

bread or 1 baguette (about 250 grams) • chorizo sausage • pork belly or thick-cut bacon • garlic • olive oil (100 ml) • paprika

rustic country bread, preferably 1-2 days old (no more than 2-3 days old, as it will get too hard and turn into breadcrumbs) • olive oil (about 240 ml) • red bell peppers, chopped • garlic cloves, peeled and smashed • pork belly or bacon (about 200 grams, use your preference) • Spanish-style chorizo sausage (about 200 grams, for grilling)

Stale bread • Italian green peppers • garlic • chorizo sausage • ham • bacon • Olive oil • Tomato sauce

day-old bread • chorizo sausages • pork belly (or thick-cut bacon) • garlic cloves • olive oil (about 120 ml) • water • smoked paprika • Salt • grapes (green or red; green is traditional, but I prefer red!) • Fried egg

day-old bread (baguette or round loaf) • garlic • paprika • Spanish chorizo sausage • pork belly (or thick-cut bacon) • blood sausage (morcilla) • salt

day-old bread • chorizo sausage, a piece of pork belly • garlic

Migas (day-old bread crumbs) • Chorizo sausage • Pork belly (pancetta) • Paprika • Egg • Garlic • Tomato

bread (about 800 grams) • green bell peppers • red bell peppers • sweet chorizo sausage • cured pork belly (about 300 grams) • Olive oil • For the marinade: • Oregano • garlic cloves • Sweet smoked paprika (preferably from La Vera) • water (about 50 ml) • Salt

Rustic country bread or any type of bread • Extra virgin olive oil • Chorizo sausage • Garlic • Pork belly (slab bacon) • Green bell peppers

bread for migas (about 500 grams), preferably day-old, torn into pieces • garlic • red bell peppers • pork belly (about 250 grams) • chistorra sausage (about 250 grams) • Salt • extra virgin olive oil (about 30 ml) • Water, for misting • herrings, deboned • eggs

wheat flour and/or semolina (these are wheat) (about 4 cups) • water (about 3 1/4 cups) • olive oil (about 1/3 cup) • salt (about 2 teaspoons) • white sausages • fresh pork sausages • pork belly • pork rib pieces • green bell pepper • garlic cloves • green garlics (optional) • Blood sausage (optional) •

flour for migas (about 250 grams) • oil, 3 whole unpeeled garlic cloves • little water in a spray bottle • Salt • Fresh pork belly (or bacon) • Fresh sausages • grapes

Stale bread (the harder, the better), about 2 rustic loaves • whole garlic cloves, unpeeled • medium green bell peppers • pork belly, each about 1/2 inch (1 cm) thick • Optional: 5 chorizo sausages, to taste • Optional: 4 blood sausages (morcilla), to taste • You can also serve on the side, according to personal preference: • Radishes, olives, flaked salt cod, herring, grapes, melon

–10 oz pork belly (200–300 grams) • chistorra sausage • blood sausages (morcillas) • green bell peppers • –5 cloves garlic • water per person (about 355 ml per person) • all-purpose flour per person (about 190 grams per person)

durum wheat semolina (about 400 grams) • water or a little more (about 450 ml) • garlic • Extra virgin olive oil • salt

loaf of rustic bread (about 450 grams) • Italian green peppers • garlic • Salt • Black pepper • Rosemary • Sweet or hot paprika • Bacon or pork belly • Butcher-style sausages, chorizo, or your choice of sausage • bay leaves • Olive oil • water (120 ml) •

day-old bread, cut into small cubes (300 grams) • fresh pork belly • fresh chorizo sausage (60 grams) • water, approximately (40 ml) • Italian green pepper • roasted garlic in oil • olive oil (75 ml)

day-old bread (about 230 grams) • garlic cloves • flour • Olive oil • Salt • Chorizo, as desired, for serving

Day-old bread • Pork belly • Spanish chorizo sausage • Garlic • Olive oil