Cut the bread into small cubes the day before.

Peel the potatoes and cut them into small cubes. Cut the chorizo, pork belly, red bell pepper, and garlic into small pieces as well.

Fry everything separately in sunflower oil, then set aside. Once everything is well fried, add it all to the skillet.

Let it simmer and set aside a small cup of broth in case the migas get too dry; if needed, add it and stir well.

Mix everything together, add a tablespoon of paprika, and once it's ready, serve and enjoy. Thanks to Chef David.