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.
Portuguese Migas in Alentejo Style
PREP 15min
COOK 20min
READY IN 35min
The 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.
Ingredients
Portuguese Migas in Alentejo Style
500 g spare ribs
250 g pork loin or pork ribs (boneless)
150 g salted bacon
800 g homemade wheat bread (hard)
3 cloves garlic
3 tbsp chili powder
salt
Preparation
Portuguese Migas in Alentejo Style
Cut the ribs and the meat into pieces and mix with finely chopped garlic and chili powder. Let it marinade overnight.
Chop the bacon into fine pieces. Fry them until browned and crispy, then add the ribs and the meat and sauté shortly, until it browns as well. Add a little water and remove from fire. Reserve some of the liquid for seasoning the bread.
Cut the bread into slices and place them into a large bowl. Sprinkle with a little boiling water and crush immediately with a wooden spoon. Season with some of the liquid reserved from sautéing the meat. The breadcrumbs should be well-seasoned, but not soaked.
Transfer the breadcrumbs to the frying pan. Fry until golden, stirring constantly.
Serve on a large platter and garnish with meat.
Other Variations
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