A humble shepherd's dish of day-old bread torn into crumbs, fried slowly in olive oil with garlic and smoked pimentón until golden and crunchy, served with fresh grapes and roasted peppers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Sprinkle bread pieces with a little salted water and toss to moisten evenly. Let sit 10 minutes.
-
2
Heat olive oil in a large skillet over medium heat. Fry garlic slices until golden, then remove.
-
3
Add moistened bread to the oil, sprinkle with pimentón, and cook, turning constantly with a spatula for 15 minutes until all pieces are golden and crunchy.
-
4
Season with salt. Return fried garlic to the pan and toss.
-
5
Serve on a platter alongside fresh grapes and roasted pepper slices.
Did You Know?
Shepherds made migas over campfires using whatever stale bread they carried in their satchels — it was the original Spanish trail food.
Chef's Notes
Equipment Tips
- large skillet
- sharp knife
Garnishing
fried garlic, grapes
Accompaniments
roasted peppers, sardines
The Story Behind Migas
Migas is one of Spain's most ancient dishes, dating to the medieval period when shepherds and field workers needed to transform stale bread into sustenance. Every region has its own version — Extremadura, Andalusia, and Aragón all claim theirs is the original.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!