Extremaduran Migas Recipe (Fried Spongy Breadcrumbs)

 

For my last birthday, I went to my parent’s to celebrate my day with my family. It’s been long long time since we spent my birthday together and I was kind of excited for that. It was a bit tired getting to my parent’s from Grenoble. I have to travel more than 1,500 km, meaning that I was travelling during half a day just to get there by almost all the means of transport… by bus, by plane, by metro, by train and, finally, by car. However, it worth it! The best thing for me of celebrating your birthday with your family is that you can answer the best question you can be ask that day: What do you want we cook for lunch today? Right away that question makes you feel the power to choose the food for everyone and that day I had my answer well prepared, without any hesitation. I want migas! Migas, more precisely, Extremaduran migas as there are several variations of them all around Spain, are a very popular meal from my region in Spain. In the past, it was cook to make the most of stale bread by people living and working in the country. It consists of stale bread cut in thin sticks, brown in a large pan with olive oil and garlic and pouring water bit a bit till getting spongy breadcrumbs. In my region, it is always served with several side dishes like Spanish tortilla, chorizo, pork (ribs, thick bacon, loin…), fried chicken wings, fried or grilled peppers, and also fish like sardines or cod. Yes, most of them are fried side dishes… That was the food in the old country!

Extremaduran Migas Recipe (Fried Spongy Breadcrumbs)

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Serves: 4 Time: 1 h Difficulty: Easy

Ingredients

• 1/2 kg stale bread, cut in thin sticks
• 4 tablespoons of olive oil (preferably the oil used to fry some side dishes, usually the chorizo and/or thick bacon)
• 5 or 6 garlic cloves, peeled and smashed a bit
• Water

Directions

1. Hot the olive oil in a large pan. When hot brown the garlic cloves a little
2. Put the bread sticks in and give it a good stir.
3. Water the bread a little bit. Mix well till the bread begins to dry.
4. When the bread is almost dry again, repeat the previous step until obtaining the desired sponginess.
5. Turn off the stove and let the bread set for two or three minutes.
6. Serve with some side dishes: Spanish tortilla, grilled or fried peppers, thick bacon, fried chorizo, fried chicken, fried pork ribs, fried sardines or cod or, even, marinade chicken, rabbir or cod…

HINTS, TRICKS AND OTHER SUGGESTIONS

• Take care of do not water the bread a lot. It is better to do it little by little and again to obtain the spongy breadcrumbs.
• Add some cold milk to the last 3 or 4 tablespoons of migas in your plate to eat them.
• Optionally, add a pinch of paprika in the pan just beforre adding the bread (in that case, do not mix the migas with milk at the end).

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