Migas with Chorizo Recipe

Step 1

Rip the stale bread into chunks and put it into a food processor (if you prefer, you can also do this part by hand). Pulse a few times until the bread becomes half breadcrumbs, half small chunks.

Step 2

Place the breadcrumbs in a large bowl and drizzle about 1/4 cup of water on top. Mix everything together with your hands. The bread should absorb the water and be damp, but not saturated or soggy (or too dry!). Add more water if necessary.

Step 3

In a large frying pan over a medium heat, add two generous tablespoons of extra virgin olive oil and add the garlic cloves (with skin on) from one whole head of garlic and the bay leaf. Fry over medium heat for a few minutes, browning the garlic cloves.

Step 4

Add the chorizo and salt pork, cut into rough chunks. I like my chunks small, but you can cut large chunks if you prefer. Stir and brown for a few more minutes.

Step 5

Once browned, remove everything from the oil with a slotted spoon and reserve.

Step 6

Add the diced peppers to the seasoned oil and fry until golden brown (about 10 minutes).

Step 7

Add the paprika and saute for 10 seconds. Then add back the garlic and meat mixture and season with salt.

Step 8

Add the rehydrated bread crumbs and saute everything for about 5 minutes, allowing the bread to absorb oil and become golden. The result should be a very dry stuffing, but if the bread looks raw (not golden) add more olive oil.

Step 9

Right before serving you can optionally add a spoonful of cooking liquid from the turkey. Decorate with rosemary sprigs if you wish. And I love to mix in pomegranate seeds for a sweet and savory rendition (here in Spain people also add grapes!).