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1 lb
day-old rustic bread, cubed
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1/4 cup
water
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1/2 tsp
salt
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1/4 cup
extra virgin olive oil
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4 oz
pancetta, diced
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4 oz
Spanish chorizo, sliced
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4
garlic cloves, crushed
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1 tsp
sweet smoked paprika
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1/2 cup
seedless green grapes, halved
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1
Sprinkle 1 lb cubed day-old rustic bread with 1/4 cup water and 1/2 tsp salt, toss gently, and cover with a cloth for 10 minutes to moisten slightly.
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2
Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.
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3
Fry 4 oz diced pancetta and 4 oz sliced Spanish chorizo until golden and cooked through to an internal temperature of 160F, then remove with a slotted spoon and set aside.
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4
Add 4 crushed garlic cloves to the remaining oil and fry until lightly browned, about 1 minute.
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5
Stir in 1 tsp sweet smoked paprika for 10 seconds, then immediately add the prepared day-old rustic bread.
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6
Stir constantly over medium-low heat for 12 to 15 minutes until the bread crumbs are golden and crispy.
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7
Return the cooked Spanish chorizo and pancetta to the pan, toss well, and serve hot topped with 1/2 cup halved seedless green grapes.
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About Migas Manchegas
Also called: migas de pastor, migas, Spanish migas
Migas manchegas is a dish from La Mancha in central Spain made from day-old bread that is dampened, crumbled, and slowly fried in olive oil with garlic, paprika and pork such as chorizo and panceta. It started as shepherds' food made from leftover bread and is still cooked in large pans in the region. The bread is the dish. Lightly moistening the stale bread and letting it sit (step 1) lets the crumbs fry up crisp outside and tender inside instead of turning into croutons. The long stir over medium-low heat in step 6 is where they get their color and texture.
Spanish migas should not be confused with Tex-Mex migas, which are eggs scrambled with tortilla strips. Grapes served on top are the classic La Mancha accompaniment; their cold sweetness offsets the rich, smoky crumbs. The pork is fried first and set aside so it stays crisp, and its fat seasons the oil that fries the bread and garlic.
Serving and keeping
Serve hot, straight from the pan, with the grapes on top or on the side. Best fresh; leftovers recrisp in a dry skillet over medium heat.
Variations
With fried egg
Top each portion with a fried egg, a common way to serve migas as a full meal.
With peppers
Fry strips of green pepper in the oil with the garlic.
With melon
Serve with chunks of cold melon instead of grapes.
If it goes wrong
Crumbs are soggy
The bread was too wet or too fresh. Use bread at least a day old and only sprinkle it with the water; it should feel damp, not soaked.
Crumbs are hard like croutons
Moisten the bread and rest it the full 10 minutes under a cloth, then fry over medium-low rather than high heat.
Paprika tastes bitter
It burned. Stir it in for only 10 seconds and add the bread immediately, as in step 5.
Substitutions
- pancetta: panceta or thick-cut bacon. Bacon adds smokiness; pour off some fat if it renders a lot.
- Spanish chorizo: smoked sausage. Add a pinch more smoked paprika.
- day-old rustic bread: stale baguette or country loaf. Remove very hard crusts first.
Questions
What is Migas Manchegas?
A traditional Spanish dish of pan-fried breadcrumbs cooked with garlic, paprika, cured meats, and fresh grapes. This reference files it under Spanish lunch: made on the stovetop, rated medium and about 35 minutes start to finish.
How much time should I plan for Migas Manchegas?
As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 6 (15 minutes): "Stir constantly over medium-low heat for 12 to 15 minutes until the bread crumbs are golden and crispy."
What internal temperature should Migas Manchegas reach?
For Migas Manchegas, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.
Is there a substitute for pancetta in Migas Manchegas?
The entry for Migas Manchegas calls for 4 oz pancetta, diced. In its place: Bacon works; blanch it for a minute first if you do not want the smoke. Without pork, brown diced mushrooms hard in olive oil with a pinch of smoked paprika.
Can I make Migas Manchegas gluten-free?
Yes. The gluten in Migas Manchegas is 1 lb day-old rustic bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.
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