Name: Chorizo and Bread (Migas)
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 to 8 servings
Cuisine: Spanish
Ingredients: Salt and black pepper to taste; ¼ cup roughly chopped garlic; 1 stale baguette or French loaf or Italian loaf, 8 to 12 ounces, sliced; ½ pound dried chorizo, more or less, cut into quarter-sized pieces about ¼ inch thick; ¼ cup extra virgin olive oil, or more as needed

Preparation info

Makes
4 to 8
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

An ingenious way of turning leftover bread into a substantial dish, migas is best served as an appetizer, because a little goes a long way. Eat it straight from the pan if you like, but in any case, hot, hot, hot.

If your bread is stale, you can start this right away. If not, slice it and let it sit out overnight to harden.

Ingredients

1 stale baguette or French loaf or Italian loaf, 8 to 12 ounces, sliced
¼ cup

Method

Soak the bread in water to cover until soft, just a few minutes, then squeeze out the water and wring the bread as dry as possible in a towel. The drier you get it, the quicker the cooking time.
You can start cooking while the bread is soaking: Put the oil in a large skillet, preferably nonstick, over medium-high heat. Add the chorizo slices and cook, stirring