Authentic home cooking from Spain, with US measurements. 
Migas
It's been many years since I last had migas, and I was really craving them.
When I was a teenager, my mom used to alternate Sundays making paella one week and migas the next, serving them with bacon, chorizo, or grilled sardines on the side.
Here’s her recipe, and if you try it, I hope you enjoy it as much as I do—though I have to admit, I still like my mom’s version best.
Migas
It's been many years since I last had migas, and I was really craving them.
When I was a teenager, my mom used to alternate Sundays making paella one week and migas the next, serving them with bacon, chorizo, or grilled sardines on the side.
Here’s her recipe, and if you try it, I hope you enjoy it as much as I do—though I have to admit, I still like my mom’s version best.
Open in Cookpad AppSteps
- 1
Moisten the bread and crumble it into small pieces.
- 2
In a large skillet or pot (I used a wok), add a generous splash of olive oil and sauté the chorizo, sliced thin, over low heat for a couple of minutes.
Remove the chorizo and set aside.
- 3
Slice the garlic cloves lengthwise, and sauté them in the remaining oil over low heat so they don’t burn.
- 4
When the garlic starts to turn golden, add the bread and stir constantly with a slotted spoon.
- 5
When the bread starts to form small clumps, add the flour and salt, mix well, and cook, stirring constantly, until the migas are golden and loose.
- 6
Add the chorizo back in, mix, and serve immediately so they don’t cool down.
- 7
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