Migas
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.
Recipe information
Yield
makes 4 to 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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 occasionally, until browned, about 5 minutes. Add the garlic and cook, stirring occasionally, until it begins to soften, another 5 minutes or so.
Step 3
Add the squeezed-out bread and continue to cook, stirring infrequently, until the bread begins to brown, 10 to 15 minutes. If the mixture becomes dry before the bread browns, add a bit more olive oil. Season with a bit of salt and a lot of pepper and serve.
