recipe: migas

recipe, Spain, migas

And you thought gazpacho was the only way Spaniards found another use for day-old bread! Much of Spanish cooking is waste not-want not using simple, high quality ingredients. In fact, migas (literally “breadcrumbs”) uses only five common kitchen staples to make a classic dish. This particular recipe comes from a family of saffron harvesters in Castilla-La Mancha, so they add a pinch of their local spice. For this traditional shepherd’s dish, saffron wouldn’t normally be on hand but its addition makes this version even more tasty.

  • 3 T extra virgen olive oil
  • 2-3 cloves garlic, minced or sliced
  • 1/2 c bacon (panceta) or half a handful
  • 1 small chorizo (pork sausage with paprika), sliced or chunked
  • 1 day-old baguette
  • 5-6 strands saffron, soaked in 2 T warm water
  • water as needed

Step 1: Make breadcrumbs by crumbling the white part of day-old bread as small as possible or slice into small cubes first. Using the crust is not traditional, but I like the texture contrast. Next rub those small pieces between your hands & fingers to get the tiniest consistency possible. Leave as many chunks as you like… just remember that larger pieces means a longer cook time.

recipe, España, Spain, migas

Step 2: Lightly moisten breadcrumbs with water. Don’t go overboard & leave a pool of water at the bottom of the bowl; they only need to be damp. Cover the bowl with a towel while prepping remaining ingredients to retain moisture.

Step 3: Cook all other components individually. With such small portions, this step goes quickly so have everything prepped & ready to go before beginning. Start by cooking garlic in abundant olive oil on medium-low until golden brown. Stir frequently to prevent garlic from burning. Remove from skillet & set aside.

recipe, España, Spain, migas, garlic, ajo
recipe, España, Spain, migas, garlic, ajo

In the same oil, cook bacon & chorizo together on medium heat. Remove from oil & set aside.

recipe, España, Spain, migas, panceta, chorizo

Step 4: Fry breadcrumbs in same oil until golden brown. Add saffron/water mixture & continue cooking. If the bread seems too dry, add extra water a couple tablespoons at a time. Taste for texture; migas should be crispy on the outside but larger pieces fluffy on the inside. Return garlic, bacon & chorizo to skillet, mix to heat through & serve. ¡Qué aproveche!

recipe, España, Spain, migas

The quantities of ingredients used for migas can be adjusted according to taste. There are even versions with txistorra (a skinny chorizo from the Basque Country) & grapes! As I always say: you do you. Special thanks to Inma at Azafrán Manchego Lozano & Moreno in Consuegra for this recipe!

recipe, España, Spain, migas

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