Migas with Chorizo Recipe

white platter of chorizo Thanksgiving stuffing.

5 from 1 vote

This simple and quick Spanish migas with chorizo recipe transforms stale bread, chorizo, garlic, and peppers into a delicious dish! This is one of my favorite side dishes for a Spanish-style Thanksgiving.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: Spanish

Servings: servings

Calories: 322.15kcal

Author: Lauren Aloise

Ingredients

For the Migas

1 large baguette day old, but not stale
extra virgin olive oil preferably Spanish
1 head garlic with skins on, cloves separated
1 bay leaf
1 link Spanish semi-cured or raw chorizo roughly chopped
1 piece salt pork finely diced
½ red bell pepper diced
½ green bell pepper diced
1 teaspoon smoked Spanish paprika sweet
salt to taste

For the Garnish

1 sprig rosemary optional
sliced seedless grapes or pomegranate seeds optional

US Customary - Metric

Instructions

Tear the bread into chunks and pulse in a food processor until the bread becomes half breadcrumbs, half small chunks.
Place the crumbs in a large bowl and drizzle about ¼ cup of water on top. Mix with your hands until the bread is damp, but not soggy. Add more water if necessary.
Pour two generous tablespoons of extra virgin olive oil into a large frying pan over a medium heat. Once the pan is heated, add the garlic cloves (with skin on) and the bay leaf. Fry over medium heat until the garlic cloves are browned, which should take a few minutes.
Add the chorizo and salt pork and cook until browned. Remove the meat and veggies with a slotted spoon and set aside, reserving the oil in the pan.
Add the diced peppers to the seasoned oil and fry until golden brown, about 10 minutes. Add the paprika and sauté for 10 seconds.
Add the garlic and meat mixture and season to taste with salt.
Add the rehydrated bread crumbs and cook until the bread absorbs the oil and turns golden and has a dry consistency, about 5 minutes. If the bread looks raw and not golden, add more olive oil.
If you have turkey drippings, add a spoonful of them to the migas right before serving.
To serve, spoon the migas onto a large platter and garnish with rosemary sprigs if you wish. Try garnishing with pomegranate seeds or sliced grapes for a sweet and savory rendition. Enjoy right away!

Notes

Make sure the bread is damp (but not soggy) before adding to the pan. If it's too dry, it won't absorb enough flavor to be tasty.
If it's looking too dry (the breadcrumbs look raw and aren't absorbing enough oil), don't hesitate to add more olive oil. The final dish should be somewhat dry, but packed with flavor.
Add a fried egg on top to make this a full meal!
Make this vegetarian by omitting the meat and bulking this up with caramelized onions, extra sautéed pepper, and canned chickpeas. Coat the chickpeas in olive oil, sea salt, and paprika and roast at 350°F (175°C) for about 15 minutes until chewy, not dry.

Nutrition