Fried Bread in the Iberian Manner

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By David Tanis

Published 2013

  • About

In Spain (and in Portugal too), in an effort to waste nothing, old bread is turned into migas, essentially nothing more than rough cubes of dried bread fried in olive oil. A few drops of water, a generous splash of oil, and a goodly amount of garlic seem to magically bring even very dry bread back to life. Migas, which originally masqueraded as meat for a poor shepherd’s meal, is still prized today as a delicious tapa, served warm and dusted with pimentón. It is undeniably hearty far