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.
– 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
Cut the sausage into thick slices.Cut the bread, with its cruststill on, into cubes.Add enough olive oil to alarge, heavy-bottom skillet so that itgenerously covers the bottom.