Migas Extremeñas (Spanish Fried Breadcrumbs with Chorizo and Garlic)

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Sprinkle the stale bread pieces with the water, toss, cover with a cloth, and rest for 30 minutes so they soften without becoming soggy.

Ingredients quick view

3 cups stale bread, cut into small pieces

150g chorizo, diced

4 whole garlic cloves, lightly crushed

1/2 cup olive oil

1/2 teaspoon smoked paprika

1/3 cup water for moistening the bread

Salt to taste

Pepper to taste

Use slightly stale bread for the best texture; if your bread is fresh, leave it out to dry for a few hours.

For a spicier dish, use a spicy chorizo sausage.

Serve immediately while still warm for the best flavor.

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