Authentic Migas Recipe Spain, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Most national cuisines around the world have at least one traditional dish based almost entirely on leftovers, and Spain and Portugal are no exceptions to this rule. Their specialty is called migas, which translates as breadcrumbs, and it can be served as an appetizer, side dish or an individual meal for lunch or breakfast. The key ingredient for this dish is old, dry bread which is combined with oil or lard, garlic, salt, and paprika. Migas can often be enhanced with fresh or leftover meat, sausages, bacon, ham, fish, vegetables, eggs, or anything else from the pantry – there are even sweet versions of migas which include fruit, nuts, cinnamon, and chocolate. When it comes to preparation, it is rather simple: the bread is cut into slices or small pieces, or crumbled by hand, and soaked in slightly salted water — either overnight or until it becomes moist. Next, some oil or lard is heated on a frying pan, followed by garlic and paprika which give migas its distinctive taste.... Read more
Cooking tips
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bread
Ideally, the bread for migas should be at least one or two days old, have a firm crust and dense texture. Traditionally, migas is made from wheat and corn bread, but any variety which is not too porous will do. Try to avoid industrial bread, since it will not yield the desired crumbly texture, and will most likely turn into porridge when moistened. -
fat
In some parts of Spain migas is traditionally prepared with lamb fat or lard, which give this dish an intense aroma. Southern parts of Spain, however, prefer a lighter version with olive oil, while in Portugal fat comes from fried bacon. -
garlic
The ingredient present in every single migas recipe, garlic can be crushed, chopped, divided in cloves or added as an entire bulb, peeled or unpeeled, depending on the recipe. -
frying
Other than in a classic frying pan, migas can also be prepared in a wok: it is deep enough to mix all the ingredients, and the breadcrumbs will not stick to its surface. Make sure you stir the migas with a wooden spoon or spatula to avoid scraping the surface of the frying pan. -
serving
Migas is most commonly served in the same pan it was prepared in. Meat and fried eggs can be mixed in, or served on the side. The garnishes often include some grapes, pomegranate or orange — used for refreshment between bites.
Recipe variations
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Portuguese Migas in Alentejo Style
Ready in 35minThe southern Portuguese region of Alentejo is home to this version of migas, whose main characteristic is that it's prepared by sautéing wheat bread in pork fat. The spare ribs and pork loin are marinated overnight, then browned and pan-fried the following day together with bacon. The old wheat bread is then crushed and fried in the rendered fat. Serve the meat and the fried breadcrumbs on a large platter.
Andalusian Migas
PREP 20min
COOK 20min
READY IN 40min
The following recipe describes the method of preparing migas in Andalusia, a southern Spanish region, where they add bacon and chorizo sausages.
Ingredients
Andalusian Migas
1 kg bread
1 piece chorizo
1 piece bacon
water
virgin olive oil
1 head garlic
salt
Preparation
Andalusian Migas
To make migas, it is best to use bread at least one or two days old. If possible, choose bread with a firm crust and try to avoid types of bread that are too porous. Cut the bread into small pieces with a knife, or tear it using your hands.
Mix some water and salt in a container and soak the bread. Do not add too much salt, since the water will evaporate during cooking and the flavor of salt will become more intense. Use enough water to make the bread moist, but not soggy. You can do this the night before preparing the migas or right before preparation.
Heat the olive oil in a frying pan and add garlic – whole, chopped, or crushed, as you prefer. Meanwhile, chop the chorizo sausage and bacon into small pieces.
When the garlic becomes golden, stir in pieces of chorizo and bacon and sauté them well.
Next, add soaked bread and turn on the heat. Stir constantly until the water evaporates and the crumbs lose volume and become golden brown.
Serve hot.
Other Variations
-
Portuguese Migas in Alentejo Style
Ready in 35minThe southern Portuguese region of Alentejo is home to this version of migas, whose main characteristic is that it's prepared by sautéing wheat bread in pork fat. The spare ribs and pork loin are marinated overnight, then browned and pan-fried the following day together with bacon. The old wheat bread is then crushed and fried in the rendered fat. Serve the meat and the fried breadcrumbs on a large platter.
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