Spanish Migas with Chorizo

Get ready for a flavor explosion that will transport you straight to the Spanish countryside! These crispy, savory migas are the ultimate comfort food—transforming humble bread into a dish that’s bursting with garlicky, smoky chorizo goodness. It’s the kind of rustic meal that makes you want to linger at the table with friends, a glass of wine in hand.

What makes Spanish migas truly special is the beautiful transformation of day-old bread into golden, crispy morsels that soak up all the incredible flavors from the chorizo, garlic, and peppers. The contrast between the crunchy bread and the rich, tender chorizo creates a texture paradise that’s absolutely addictive. Trust me, once you’ve tried authentic Spanish migas, ordinary breadcrumbs will never satisfy you again!

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)

Steps

1. Tear the baguette into chunks and pulse in a food processor until the bread becomes half breadcrumbs, half small chunks. You want a variety of textures here—avoid over-processing into uniform crumbs, as the different-sized pieces create better texture in the final dish.
2. 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. The bread should feel moist when squeezed but shouldn’t release water—this ensures it will properly absorb the flavors without becoming mushy.
3. Pour two generous tablespoons of extra virgin olive oil into a large frying pan over 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 about 3-4 minutes. The skins protect the garlic from burning while infusing the oil with flavor.
4. Add the chorizo and salt pork and cook until browned, about 5-7 minutes. You’ll know they’re ready when the chorizo releases its vibrant orange oil and becomes slightly crisp around the edges. Remove the meat and veggies with a slotted spoon and set aside, reserving the oil in the pan—this flavored oil is liquid gold!
5. Add the diced peppers to the seasoned oil and fry until golden brown, about 10 minutes. They should be soft with caramelized edges. Add the paprika and sauté for just 10 seconds—any longer and the paprika might burn and turn bitter.
6. Return the garlic and meat mixture to the pan and season to taste with salt. Remember that the chorizo and salt pork are already salty, so taste before adding additional salt.
7. Add the rehydrated bread crumbs and cook until the bread absorbs the oil and turns golden with a dry consistency, about 5 minutes. Stir frequently to ensure even browning. If the bread looks raw and not golden, add 1-2 tablespoons more olive oil. The bread should be crispy on the outside but still have some chew—not hard or dry.
8. If you have turkey drippings, add a spoonful of them to the migas right before serving for an extra layer of savory richness.
9. To serve, spoon the migas onto a large platter and garnish with rosemary sprigs if desired. For a delightful sweet-savory contrast, try garnishing with pomegranate seeds or sliced grapes. Enjoy immediately while hot and crispy!

Smart Swaps

• Use sourdough bread instead of baguette for a more complex flavor profile
• Substitute turkey bacon for salt pork to reduce fat content (use 1 tablespoon olive oil to compensate for lost fat)
• Try smoked paprika hot instead of sweet for a spicier kick
• Replace chorizo with Spanish blood sausage (morcilla) for an even more authentic experience

Make It Diabetes-Friendly

• Use whole grain bread instead of white baguette to reduce the glycemic impact (reduces carbs by approximately 5g per serving)
• Cut bread amount by 25% and add 1 cup diced cauliflower for bulk with fewer carbs
• Serve with a side of leafy greens dressed with olive oil and vinegar to slow carbohydrate absorption
• Portion control is key—limit to a ½ cup serving (approximately 25g carbs) and pair with protein

Pro Tips

• The bread should be day-old but not completely dried out—if your bread is too fresh, leave it uncovered for a few hours
• Keep the garlic skins on during cooking—they prevent burning and infuse more flavor into the oil
• For extra richness, add a poached egg on top of each serving
• Spanish migas are traditionally served for breakfast after a night of festivities, but they make an excellent tapas dish or side for dinner too