Migas Alentejanas de Pão

Ingredients

• 400 gday-old country bread — torn into small pieces
• 6 clovesgarlic — crushed
• 120 mlpork dripping — saved from rojões, or olive oil
• 1 tspsweet paprika
• 200 mlhot water
• to tastecoarse sea salt

Method

1. Begin by tearing 400 g of day-old country bread into small, bite-sized pieces. The uneven texture will help absorb flavors better and create the desired rustic texture of the dish.
2. Peel and thinly slice 6 cloves of garlic. This will allow the garlic to infuse the dish with its aroma without overwhelming it.
3. In a large, heavy-bottomed skillet, heat 120 ml of pork dripping over medium heat. Once the dripping has melted and starts to shimmer, add the sliced garlic. Cook gently, stirring occasionally, until the garlic becomes fragrant and just begins to turn golden, ensuring it doesn't burn.
4. Add the torn bread pieces to the skillet, stirring well to coat them evenly with the pork dripping and garlic. Allow the bread to cook until it starts to crisp up, stirring occasionally to ensure even browning.
5. Sprinkle 1 tsp of sweet paprika over the bread and stir to combine. The paprika will add a warm color and a subtle sweetness that complements the savory flavors of the dish.
6. Slowly pour in 200 ml of hot water, stirring constantly to help the bread absorb the liquid evenly. Continue cooking until the bread becomes soft and slightly mushy, yet retains some texture, and the water is fully absorbed.
7. Season the migas with coarse sea salt to taste, stirring well to distribute the seasoning evenly. Taste and adjust the salt if necessary, keeping in mind that the dish should be well-seasoned but not overly salty.
8. Serve the Migas Alentejanas de Pão warm or at room temperature, as a side dish to complement your main course. The migas should have a delightful balance of crispy edges and soft, flavorful centers.