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.
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.
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.