• 500 g (1 lb 2 oz) 2-day-old pasta dura or other firm crusty bread, crusts removed
• 2 navel oranges
• 200 g (7 oz) cooked pork belly, crackling removed
• two 150 g (5½ oz) raw chorizos
• 125 ml (4 fl oz/½ cup) extra virgin olive oil
• 6 garlic cloves, unpeeled
• 1 tablespoon Spanish sweet paprika

Tear the bread into chunks then process in a food processor or blender in two batches until rough crumbs are formed. Sift the breadcrumbs to lose any of the finer crumbs. Dissolve a small pinch of salt in 80 ml (2½ fl oz/1/3 cup) water. Put the breadcrumbs in a plastic container and sprinkle with the water. Mix well. Cover with the lid and refrigerate overnight.

Next day carefully remove the peel and pith from the oranges and cut into 3 mm (1/8 inch) thick slices. Arrange on a serving plate. Cut the pork into 1 cm (½ inch) thick rectangular strips and cut the chorizos into 1 cm (½ inch) thick slices.

Heat 100 ml (3½ fl oz) extra virgin olive oil in a perol or wok over high heat and fry the chorizo for 4 minutes, stirring constantly. Reduce the heat to medium–high then add the pork and fry for a further minute or two. Remove the meat from the perol and put onto a clean plate but keep all the fat in the perol. Cook the garlic in the fat for a few minutes until the skins are golden and the cloves have softened. Remove the garlic from the perol and reserve.

Add the remaining oil to the perol, increase the heat to high and add the breadcrumbs. Cook, stirring continuously, for 1–2 minutes, or until the breadcrumbs start to turn golden.

Add the pork and chorizo and stir. Season if required and sprinkle in the paprika. Keep tossing the pan to move the breadcrumbs. Cook on high for another 5–8 minutes until the breadcrumbs soak up the oil and continue to turn golden. The breadcrumbs should be nicely browned when done and a little chewy. Remove from the heat and serve the migas together with the oranges. Garnish with the reserved garlic.