Migas or breadcrumbs is a dish of humble origin eaten by shepherds; the simplicity of the dish has us enjoying it as if it were a culinary extravaganza. In nearly every province in Spain there is a traditional way of making migas, and of course in La Rioja as well, so this is the recipe we would like to share today with a suggestion: why not pair the dish with our Hacienda López de Haro Crianza? But what makes us love migas even more is that our grandparents told us this dish must always be accompanied with wine, never to be eaten with water. If our grandparents said so, then so be it, we are going to pay heed 😉
And now, here’s with the recipe.
Ingredients
– A loaf of French bread, at least 3 days old.
– Extra virgin olive oil
– 1 glass of water
– 8 cloves of garlic
– 300 grams of pancetta
– 300 grams chorizo
– 2 teaspoons of paprika
– Salt
– A bunch of grapes
Elaboration
- Cut the bread into thin slices and break it into small pieces. Add the salt, and moisten them by hand adding light splashes of water, making sure that it is well distributed. The bread should be moist but not soggy. Let it rest for a couple of hours so they can become fluffy.
- In a large frying pan, heat the oil and sauté the whole garlic cloves, the pancetta cut into strips and the chorizo in slices.
- When they are golden brown, add the sweet paprika then the bread immediately. Stir for about 5 minutes, until the crumbs are golden brown. It is important to stir constantly so the crumbs are loose and do not become caked.
- Serve immediately accompanied by a few grapes to give the dish a sweet contrast. You can also accompany it with a fried egg. And what could be better than a glass of Hacienda López de Haro Crianza to accompany the dish.
