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Migas Extremeñas

Serves 4 to 6 Entree meat

Migas Extremeñas

Migas Extremeñas hails from the rustic heart of Extremadura, a region where this dish is woven into the fabric of daily life. Born from necessity and perfected by tradition, it transforms humble ingredients into a comforting feast. The recipe is passed down through generations, its steps memorized rather than written, reflecting the region's pragmatic yet generous spirit.

Expect a medley of textures and flavors that dance between the savory and sweet. Crisped panceta and chorizo provide a smoky richness, while the pimentón de la Vera adds a gentle warmth. Juicy grapes offer a surprising burst of sweetness, all enveloped in the golden embrace of garlic-scented olive oil and softened bread. Serve it as the main event of a leisurely lunch, where its hearty simplicity truly shines.

Ingredients

  • 600 gday-old country bread — cut into small cubes and dampened
  • 200 gpanceta — diced
  • 2cooking chorizo — sliced
  • 8 clovesgarlic — unpeeled
  • 2green Italian peppers — cut into strips
  • 1 tbspsweet pimentón de la Vera
  • 120 mlextra virgin olive oil
  • 1 bunchgrapes — to serve
  • to tastefine sea salt

Method

  1. Cut the 600 g of day-old country bread into small, bite-sized cubes. Spread them out on a baking sheet and lightly sprinkle with water to moisten them. Allow them to sit and absorb the moisture while you prepare the other ingredients.
  2. In a large, heavy-bottomed skillet or cazuela, heat 60 ml of the extra virgin olive oil over medium-high heat. Cut the 200 g of panceta into small pieces and add them to the pan. Cook until they turn golden brown and crispy, about 5 minutes, then remove them with a slotted spoon and set aside.
  3. Slice the 2 cooking chorizo into thin rounds. In the same pan, add the chorizo and cook until they release their oils and become slightly crispy, about 3 minutes. Remove with a slotted spoon and set aside with the panceta.
  4. Reduce the heat to medium and add the remaining 60 ml of olive oil to the pan. Smash the 8 cloves of garlic with the flat side of a knife and add them whole to the oil. Cook until they are fragrant and golden, about 2 minutes. Remove the garlic and set aside.
  5. Slice the 2 green Italian peppers into thin strips and add them to the pan. Cook until they soften and collapse, about 5 minutes. Turn off the heat and immediately stir in 1 tbsp of sweet pimentón de la Vera, ensuring it coats the peppers evenly without burning.
  6. Return the panceta, chorizo, and garlic to the pan. Add the moistened bread cubes and stir everything together, allowing the bread to soak up the flavors and oils. Cook over low heat, stirring occasionally, until the bread is golden and crisp, about 10 minutes.
  7. Taste and season the migas with fine sea salt to your preference. Remove from heat and let the dish rest for a few minutes to allow the flavors to meld. Serve the Migas Extremeñas with a bunch of grapes on the side, offering a sweet contrast to the savory dish.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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