Ingredients: 1 handful bacon rashers,1 hunk of dense crumb stale bread, diced in chickpea-sized pieces,2 chorizos for frying, diced,8 garlic,2 tablespoons diced Spanish jamón,2 teaspoons sweet Spanish pimentón,3 teaspoons salt,Virgin olive oil for frying
Instructions:
- Pick the hunk of stale bread and dice it carefully.
- Put the diced bread in a large bowl. Then sprinkle the bread with water, enough to slightly moisten it.
- Sprinkle the salt and toss the bread to evenly distribute the salt. Do the same with the pimentn. Then cover with a damp cloth and leave to rest overnight.The next day, pour 6-8 tablespoons of olive oil in a deep frying pan and put it on medium heat.
- Cut the garlic cloves in half, without peeling.Fry the garlic until lightly browned, just to flavor the oil, then discard.
- Add the crumbled or diced chorizo, the ham and the bacon. Stir-fry till they’re almost done.Tip the diced bread on the pan. Toss and turn around for the bread to thoroughly soak the oil.Go on tossing for 3-4 minutes, on medium heat. The migas should be lightly toasted and crisp on the outside, while they should remain soft in the inside.
