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The dish was cooked for breakfast using leftover bread, but over time, Migas became a fashionable dish that was served for lunch or dinner in  many Spanish restaurants.

INGREDIENTS

– Spanish chorizo sausage not the Mexican style – Bread - stale country bread works the best – Spanish extra virgin olive oil  – Garlic cloves – Fresh Parsley – Spanish sweet paprika

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How to make

Cut the sausage into thick slices. Cut the bread, with its crust still on, into cubes. Add enough olive oil to a large, heavy-bottom  skillet so that it generously covers  the bottom.

How to make

Heat the oil, add the garlic and cook for 1 minute, or just until lightly browned. Check out the full recipe,  swipe up!

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How to make

Add the chorizo slices and cook them for 2-3 minutes until browned. Add the Spanish sweet paprika and mix well.

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How to make

Add the bread cubes to the skillet and pan fry, stirring all the time, until golden brown and crisp.

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Turn the pan fried bread and chorizo into a serving bowl and add the chopped parsley. Toss  together. Serve warm.