Some of the best tapas are really just made with leftovers. This is another great way of using up bread that’s past its best and really is one of my favourites. There are many variations on the theme but this one is pretty standard and not too difficult to get right.
INGREDIENTS
Half a kilo loaf of white bread (proper bread, mind, none of that sliced rubbish!).
3 cloves of garlic.
2 soupspoons sweet paprika.
4 soupspoons water.
3 soupsoons olive oil.
50 g of serrano ham cut into little cubes.
12 slices of chorizo.
METHOD
It’s a good idea to prepare the breadcrumbs the night before. Cut the crust off the bread and break up into crumbs.
Finely chop the garlic and mix with the water and the paprika. Mix with the breadcrumbs stirring vigorously to make sure they all get coated with the mixture.
Roll the mixture up into a ball shape and wrap in a damp tea towel. Set aside for 12 hours.
Heat the oil in a large frying pan or wok. Toss the crumbs in the oil till they are crisp but not burnt.
Flatten them a little and add the ham and the chorizo. Stir well, heat through and serve immediately.
Great with a really cold beer. Some people like to add grapes to the migas just before serving.
This dish reminds me of a hotel out in the wilds of Castile that I used to teach residential courses in. Here’s a song from Celtas Cortos – one of whose members used to pop in from time to time, as his uncle lived just up the road.
Hey Maki! Did you see AliM’s post about her visit where she says about us eating a variation on your courgettes-and-eggs concoction? It was very super. Though I did put cheese on top which I dare say would be frowned upon in tapas-eating circles.
Yes, I saw that and am going to comment later. It was really nice to think the recipe played a small part in what seems to have been a lovely weekend. The cheese on top is a very acceptable version in my opinion. Nothing is set in stone.
Hi Maki!!!
It looks lovely !!! I will try it on my sister who arrives tomorrow!!!
Oh Sorry!! I forgot to say I loved the song!!!
Celtas Cortos? Is it accidental that there is a sort of Irish sound to the name and the music? Am I just imagining that a pint of guiness would be very nice with the migas for brunch? Migas is great. This looks like a great recipe. Would love to have a go very soon.
Maki, can you clarify how chorizo is pronounced properly in Spain it’s natural origin, presumably? I’ve heard some very odd pronounciations here. I am used to how they pronounce it in Texas (sort of shor-e-so but not exactly that, but that’s the general idea without getting bogged down with phonetic stuff).
Hi SR
There is a lot of Celt culture in the North of Spain (especially the Northwest) – there are legends of Galician kings travelling to Ireland and viceversa. Celtas Cortos tapped into that – although the name is also a reference to a cheap brand of ciggies. (Think woodbines, urgh!).
Chorizo is pronounced Cho (as in chop) -r- eeth (as in teeth) – o (as in odd). Stress on the second syllable.
Thanks for the info. Then all those Spanish sailors shipwrecked along the Irish coast, so bit of back and forth going on there.
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