Main course

Migas Extremeñas

A dish that slowly fries moistened day-old bread into separate golden crumbs with garlic, chorizo, pork belly, and pepper, served with grapes.

What you’ll need

• Day old rustic bread: 800 g
• Water: 250 ml
• Salt: 9 g
• Chorizo: 250 g
• Pork belly: 250 g
• Garlic: 10 cloves
• Red bell pepper: 250 g
• Olive oil: 80 ml
• Sweet paprika: 5 g
• Green grapes: 300 g

How to make it

1. Cut the bread into 1-1.5 cm cubes or coarse crumbs. Dissolve the salt in the water, sprinkle it evenly over the bread, toss, and cover with a towel for 30 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.