Go Back
–+ servings
white platter of chorizo Thanksgiving stuffing.
Print Recipe
5 from 1 vote

Migas with Chorizo Recipe

Stale bread and smokey chorizo combine in this hearty Spanish classic, migas with chorizo.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Spanish
Servings: 4 servings
Author: Lauren Aloise

Ingredients

  • 1 large day-old baguette you can use whatever bread you prefer, the heartier the better. It should be day-old (not completely hard/stale).
  • 1 link of Spanish style chorizo about 100g/3.5 oz, roughly chopped. Semi cured or raw chorizo is best.
  • 1 piece of salt pork about 75g/2.5 oz. Pancetta or bacon will also work, chopped into small bits.
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 1 head of garlic don't peel!
  • 1 bay leaf
  • 1 teaspoon of smoked Spanish paprika sweet
  • Extra virgin olive oil Spanish of course!
  • Salt
  • 1 sprig of rosemary optional
  • sliced seedless grapes or pomegranate seeds to decorate for a sweet and savory combo optional

Instructions

  • Rip the stale bread into chunks and put it into a food processor (if you prefer, you can also do this part by hand). Pulse a few times until the bread becomes half breadcrumbs, half small chunks.
    Breadcrumbs close up photo.
  • Place the breadcrumbs in a large bowl and drizzle about ¼ cup of water on top. Mix everything together with your hands. The bread should absorb the water and be damp, but not saturated or soggy (or too dry!). Add more water if necessary.
  • In a large frying pan over a medium heat, add two generous tablespoons of extra virgin olive oil and add the garlic cloves (with skin on) from one whole head of garlic and the bay leaf. Fry over medium heat for a few minutes, browning the garlic cloves.
    Frying whole garlic cloves in a cast iron skillet
  • Add the chorizo and salt pork, cut into rough chunks. I like my chunks small, but you can cut large chunks if you prefer. Stir and brown for a few more minutes.
    Diced chorizo, salt pork, and whole garlic cloves frying in a cast iron skillet
  • Once browned, remove everything from the oil with a slotted spoon and reserve.
    Browned chorizo, salt pork and garlic cloves resting on a paper towel
  • Add the diced peppers to the seasoned oil and fry until golden brown (about 10 minutes).
  • Add the paprika and saute for 10 seconds. Then add back the garlic and meat mixture and season with salt.
  • Add the rehydrated bread crumbs and saute everything for about 5 minutes, allowing the bread to absorb oil and become golden. The result should be a very dry stuffing, but if the bread looks raw (not golden) add more olive oil.
    Migas con chorizo in a cast iron pan topped with garlic cloves and rosemary.
  • Right before serving you can optionally add a spoonful of cooking liquid from the turkey. Decorate with rosemary sprigs if you wish. And I love to mix in pomegranate seeds for a sweet and savory rendition (here in Spain people also add grapes!).
    Fried breadcrumbs con chorizo in a cast iron skillet

Notes

  • Make sure the bread is damp (but not soggy) before adding to the pan. If too dry they won't absorb enough flavor to be tasty.
  • If the migas are looking raw, you need to add more olive oil. 
  • Add a fried egg on top to make this a full meal!

Vegetarian Adaptation

Omit all meat and instead add fried onion, more bell pepper, and roasted chickpeas (garbanzo beans).
  1. Fry the onion separately in large chunks until lightly caramelized.
  2. For the garbanzo beans, coat cooked (jarred/canned) beans in olive oil, sea salt, and paprika and spread on a baking tray. Cook at 350°F (175°C) for about 15 minutes until chewy (not dry).
  3.  Add both the onion and chickpeas at the end for texture and protein.