Tear the baguette into small pieces and place them in a large pot. Gradually add a little water while mixing the bread with your hands. The bread should be damp, not soaked. Cover and let it rest in the refrigerator overnight so the bread becomes soft and spongy.

Heat olive oil in a large skillet or pot. Sauté the garlic, green pepper, and chorizo. When almost cooked, add the bacon. Finally, stir in the tablespoon of paprika. Sauté briefly, stirring to avoid burning the paprika, then gradually add the bread, mixing well so everything combines.