** This dish must be started one day in advance **

You cannot be expected to like every Spanish meal. At least not at first. Too often, when I am served Migas in bars, it has all the appeal of eating sawdust. Breadcrumbs mixed with anything from bacon, ham, eggs or sausages does not sound like a plate of anything you would cross the road for. But only when you enjoy a well prepared dish of migas do you realise that this ancient meal can be tasty. Here's a recipe for magnificent migas from the region of Extremedura.


  • 500 grams of stale Spanish white bread
  • 5-10 tablespoons of milk
  • 6 tablespoons of olive oil
  • 150 grams of diced bacon
  • 200 grams of chorizo, cut into thin slices
  • 1 red bell pepper, seeded and cut into slices
  • 2 cloves of garlic, finely diced
  • Half a teaspoon of mild paprika
  • Pinch of more spicy paprika
  • Salt


Dice the bread the day before you want to use it. Place in a bowl and sprinkle over the milk. Leave overnight to absorb. Heat the oil in a cast iron skillet and fry the bacon. Add the sausage and sliced bell pepper, then fry. Add the garlic and bread. Stir frequently and cook until golden. Season with salt and paprika and serve while very hot.