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Migas Manchegas

A traditional Spanish dish of pan-fried breadcrumbs cooked with garlic, paprika, cured meats, and fresh grapes.

35 minMediumServes 4410 cal/serving

SpanishLunchStovetopStandardNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 lb day-old rustic bread, cubed
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 4 oz pancetta, diced
  • 4 oz Spanish chorizo, sliced
  • 4 garlic cloves, crushed
  • 1 tsp sweet smoked paprika
  • 1/2 cup seedless green grapes, halved

Instructions

  1. 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.

  2. 2

    Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.

  3. 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.

  4. 4

    Add 4 crushed garlic cloves to the remaining oil and fry until lightly browned, about 1 minute.

  5. 5

    Stir in 1 tsp sweet smoked paprika for 10 seconds, then immediately add the prepared day-old rustic bread.

  6. 6

    Stir constantly over medium-low heat for 12 to 15 minutes until the bread crumbs are golden and crispy.

  7. 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.

Questions

Can I make Migas Manchegas gluten-free?

Yes. The gluten in this entry 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.

How long does Migas Manchegas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Migas Manchegas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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