Migas Extremeñas

Name: Migas Extremeñas
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 8.8 oz bread for migas (about 250 grams; you can also use day-old or 2-3 day-old crusty bread); 3.5 oz chorizo (about 100 grams; I use 2 small barbecue-style chorizos); 2 –2.5 oz pork belly (about 50–70 grams; I use one pre-packaged piece from my grocery store); 3.5 –5.3 oz bell pepper (about 100–150 grams; use half red and half green); 3 cloves garlic, unpeeled; Smoked paprika (Pimentón de La Vera)

Oscar Perez @perezLP

Migas Extremeñas

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Ingredients

1 hour

Serves 2 servings

8.8 ozbread for migas (about 250 grams; you can also use day-old or 2-3 day-old crusty bread)
3.5 ozchorizo (about 100 grams; I use 2 small barbecue-style chorizos)
2–2.5 oz pork belly (about 50–70 grams; I use one pre-packaged piece from my grocery store)
3.5–5.3 oz bell pepper (about 100–150 grams; use half red and half green)
3 clovesgarlic, unpeeled
Smoked paprika (Pimentón de La Vera)

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Steps

1 hour

1

Sprinkle the bread pieces with salted water using your fingers. Cover with a damp cloth and let rest for about 10 minutes.
2

While the bread rests, cut the pork belly and chorizo into cubes. Sauté them in a skillet over medium-low heat (about 3–4 out of 9) with a little oil until they release their fat.
3

While the chorizo and pork belly cook, dice the red and green bell peppers (I like them in larger pieces).
4

Once the chorizo and pork belly have released their fat, remove them from the pan and set aside. In the remaining fat, add the whole unpeeled garlic cloves, making a small cut in each.
5

When the garlic is golden, add the diced peppers and keep cooking over medium-low heat.
6

When the peppers are soft enough to break with a spatula and no longer crunchy, add 1 teaspoon of smoked paprika and stir gently, making sure it doesn't burn.
7

Immediately add the moistened bread pieces and cook, stirring constantly, until the crumbs are loose and golden (you can increase the heat to medium-high, but watch so they don't burn).
8

Once the bread is golden, add back the chorizo and pork belly, mix well, and it's ready!
9

You can serve this with a fried egg or with fruit like grapes, orange, melon, etc.