(I highly recommend reading Matt Goulding's beautiful account of this process in Grape, Olive, Pig.). Which is full of rich, gorgeous flavours that are typical of Spain. I have included mesurements, but I don't use them, and you shouldn't … The next morning heat the olive oil in a deep skillet, over medium heat. These are the crispiest, most flavorful roast potatoes you'll ever make. In the Aragonese city of Teruel, a serving of migas is often garnished with a handful of fresh grapes. In the Aragonese city of Teruel, a serving of migas is often garnished with a handful of fresh grapes. To cook the peppers, I crank the heat up, so that their skins quickly blister in the hot oil, much like a good serving of Padrón peppers. I prefer to use fresh pork belly instead of American-style slab bacon or salt pork for this application; the sweetness and heavy smokiness of American bacon can quickly overtake and drown out the subtle smokiness of the smoked Spanish paprika in the dish, and salt pork doesn't have the same depth of pork flavor that fresh belly has. Migas, which translates literally to "crumbs," is a tapa found all over Spain, with ingredients that change based on geography. Migas translated is ´crumbs`in English and this is exactly what this dish is, among other ingredients. You will want to have a hefty metal spatula for this part of the process in order to constantly stir and break up the bread pieces, while also occasionally scraping the bottom of the skillet to free bread that sticks to the pan. I start by combing through my pantry and fridge to gather the migas ingredients. Continue to stir until all breadcrumbs are coated in oil & are browned. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. The best bread for migas is a peasant bread with a very dense crumb. I may not know the first thing about shearing wool, but when it comes to cobbling together weeknight meals, I rely heavily on dishes commonly associated with the profession. It is most commonly available in sweet (dulce) and hot (picante) varieties; you can use either one, but I prefer the sweet stuff here. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Serve hot straight onto plates or tapas dishes. The vegetables for this migas can be easily tailored to use up what you have kicking around in your crisper drawer, but I like to use fresh peppers—in this case a bell pepper as well as an Anaheim pepper— hearty lacinato kale, and parsley, which I always seem to have an annoying amount left over from a previous cooking project. Here's a simple tapas dish thats big on flavour. Cover with damp cloth and leave to sit overnight. Thankfully, 21 years on & the lingo has come on in leaps & bounds. Place bread in a large bowl and sprinkle with enough water to moisten bread. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. I get it; I feel the same way when people put cream and peas in their "carbonara" (quotation marks necessary because that's not carbonara). 9 %. I love this kind of food. You are looking for them to be golden and crisp, while still maintaining the slightest bit of give and chew. Here's a simple tapas dish thats big on flavour. I am not a shepherd. (This is the secret to good migas!). As you can see in the photos above, I was only able to find the harder dry-aged stuff, so I just cooked it for a minute or two, until it was lightly browned and the fat in the skillet had taken on a deep-orange hue from the paprika in the sausage. This recipe is for the wonderful Spanish dish, Migas. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Migas is a poor man's dish. It's time for the main event: the bread. Here's how to go about it. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time. It's a dish that has dozens of permutations, and like its Tex-Mex, Mexican, and Portuguese counterparts, Spanish migas is built around transforming an ingredient on the downside of its lifespan (stale bread, day-old tortillas) into a satisfying meal, using staple ingredients that a cook has on hand. This is Tuesday night, clear-out-the-tiny-fridge, city migas, that should be made while listening to Migos. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. Arrange the bread pieces in a single layer in the skillet, and if you haven't already sprinkled the pieces with water, do that now. Stale bread works best. Both styles are delicious, they are simply different. Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside. If you don't have stale bread at the ready, you can always use our preferred Thanksgiving stuffing method to oven-dry some fresh stuff. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. In most of the country, the crumbs are made by cooking pieces of stale bread that have been lightly moistened with water in olive oil, constantly stirring and breaking them up with a metal spatula until they are golden brown and crisp. At this point, you can either sprinkle the bread with a quarter cup of water to lightly moisten it or add the water later on when the bread goes into the skillet to cook. In fact, other than a six-month stint cooking at a seasonal farm-to-table restaurant in Maine, I've always lived in cities. It will only get firmer as it cooks, so a well-aged chorizo can quickly become unpleasantly hard. The pork and garlic come out of the skillet, and the vegetables go in. I almost always have half a loaf of semi-stale bread kicking around. Subscribe to our newsletter to get the latest recipes and tips! Cook the kale until it just begins to wilt—you want it to still have some texture as well—and then get the veg out of the pan. I first tried "Migas" back in 1988 while on holiday in Blanes. They share the principle of making the most out of a few ingredients. Migas. Post whatever you want, just keep it seriously about eats, seriously. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. The key is to let the bread begin to stick to the pan, so that it crisps and takes on color, but scrape it up and move it to a cooler spot in the skillet before it has a chance to burn. Start by rendering the fresh pork belly in a healthy amount of olive oil with the smashed cloves of garlic. Add breadcrumbs to streaky bacon & garlic & stir contiuously. Cut the garlic cloves in half and throw in the oil until lightly brown, then discard. You want the bread to be crispy on the outside and soft and tender on the inside. Some HTML is OK: link, strong, em. This traditional Spanish tapa of crispy breadcrumbs, smoky pork, and blistered peppers makes for an easy weeknight dinner or a great weekend brunch. Optional. Keeping the skins on the cloves makes for not only slightly easier prep, but it also protects the cloves from burning while the pork cooks. Cut away and discard the crust, which will get too dark and hard during the cooking process, and cut the bread into crouton-sized pieces. For the pork, I use a combination of fresh pork belly and dry-cured Spanish chorizo. It's important to hit the right level of crunchiness with migas; the crumbs should be crisp but still have a little give to them when you bite into the larger pieces. Can you ever forgive me for using rémoulade instead of mayo?). The garlic is there to infuse its flavor into the oil and will be discarded later on in the process. Sasha spent two years at America's Test Kitchen where he created and tested recipes. Add chopped garlic, again stirring constantly. Add chopped parsley by sprinkling on top of Migas. 11 %, Add diced streaky bacon, stirring constantly. Comments can take a minute to appear—please be patient! Spanish Migas Recipe. The best bread for migas is a peasant bread with a very dense crumb. The water helps keep the crumbs from turning into tooth-shattering pebbles of fried bread. Garlic, chorizo, lightly salted panceta (pork belly), and peppers—ingredients that shepherds could easily carry—often make it into the mix, lending richness and spice to the migas. Open crumb breads like baguettes or ciabattas are not good for migas. Try to find a chorizo that isn't fresh sausage but is still on the younger, tender side and not the harder, more aged Spanish chorizo you would eat on its own with cheese and bread. 35.1 g So eating out was tapas, steak restaurants or the typical American style burger joints. Unlike Daniel, I have never tended to a flock of over 200 sheep in the Italian countryside. That said, you can still use the aged stuff, just be careful and cook it less. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes.