First, migas can be made with any meat you like, but the classic version uses sausage, pork belly, and chorizo. It's also common to serve them with fried eggs, but this time I didn't use sausage or make fried eggs.

It's important to use bread that's a day or two old—the drier, the better. Tear the bread into small pieces until you have crumbs.

Add a splash of water, a pinch of salt, and the smoked paprika. Mix well and cover with a cloth for one hour.

After this time, uncover the bread. Cut the pork belly and chorizo into pieces. Slice the garlic cloves in half.

Heat a skillet or pot with 1/4 cup olive oil (about 60 ml) and cook the garlic for a bit. Add the pork belly and a little salt; when it starts to brown, add the chorizo and cook together.

Add the bread crumbs, the remaining oil (about 1/4 cup), and mix. Cook, stirring constantly so everything cooks evenly, for about 15 minutes. The crumbs will turn golden.