Welcome to Paulina Cocina! Today I'm bringing you a typical Spanish recipe: Spanish crumbs.
It's a delicious dish made with just two ingredients: bread and chorizo. It's so simple you'll go crazy!
Besides being a very economical recipe, it's very easy to make. Especially if you have some leftover bread from yesterday, go to the Chinese store, buy some red chorizo, and voila, your life is solved.
This Spanish crumb recipe is part of the # 2mangos we're doing with Matias Chavero, where we compete to make dishes on a very low budget.
If you want to see more budget-friendly recipes, I'll leave you with an stuffed pumpkin and the cheapest picada on the planet!
So far, I think we're tied, but with these Spanish crumbs, maybe I'll win. I don't know, what do you think? A typical Spanish dish could be a great card to play.
You can watch the full video here, and while you're at it, subscribe to YouTube by clicking here to access all the network's exclusive content.
Content table
About this recipe for Spanish crumbs
There are many ways to make Spanish migas. They say it's a tradition that comes from the Muslims and that nomads used to make it a lot.
In addition to being the typical breakfast of some regiments.
The fact is, this is a version of Spanish migas we made with these ingredients. Feel free to add anything you want! They're delicious and crunchy and work well as a side dish or main course.
In some places they add some vegetables, it is also an option, but I like this option better.
Ideally, the crumbs should be in the refrigerator overnight. If you don't have that much time, I recommend leaving them for at least an hour, so that everything is absorbed well.
Don't forget to try them!
Greetings and until next
Juanita
Assistant
Ingredients
for a plate of Spanish crumbs
- 1/4kg of bread
- 1 colored sausage
- 2 garlic cloves
Spanish crumbs recipe
a delight!
- The first thing we're going to do is cut the bread into cubes. If you have old or stale bread, even better! Place it in a bowl and add salt and pepper. I also seasoned it with smoked merkén.
- Add 1/2 cup of water and mix everything together. If it seems too dry, you can add a little more water. The video shows how it should turn out. Cover it and refrigerate. When the time is half up, turn it upside down and leave it upside down until ready to use.
- Now we'll peel and chop the garlic (it's a Spanish recipe, so obviously it has garlic!) and peel the red chorizo. Once peeled, we'll cut it into small squares for our Spanish crumbs.
- In a very hot pan, we'll add the chorizo, without any oil or anything else, so it releases its own fat. In the video, you can see how all the liquid is released. Then, we'll cook the chopped garlic. If you'd like, you can also add bacon, for example, or grilled sausage at this stage.
- Add the crumbs and reduce the heat to very low. The most important trick to making Spanish crumbs turn out well is to stir them constantly for a good amount of time, about 40 minutes, until the bread is completely crumbly and crispy.
This is how they look
super crispy!
I make migas the way my mother-in-law, a direct descendant of Spaniards, made them. I don't make them with bread, but with durum wheat semolina, with a lot of finely chopped onion, about 5 cloves of garlic, about 400g of smoked bacon, and one or two crumbled chorizos. Then I add a 500g package of semolina and half a liter of water. I stir to prevent it from sticking. When they start to cook, they form into lumps and cook for a while longer. You can serve them with roasted onions, chorizo, blood sausage, pork, pork rinds, radishes, etc. I started making them for my children, and now I continue to make them for my grandchildren...
Great! I'm of Andalusian descent, and my family's family gathering to eat migas is a regular occurrence. We accompany it with tangerines, grapes, tomatoes, and, of course, pork.
I first learned about migas when I was very young. I live in Entre Ríos, but my paternal grandparents lived in a town in Río Negro. There, I had a step-aunt (Barbara) who was Spanish, or her parents or grandparents were Spanish, but she made that recipe, and I only ate migas those summers when I went on vacation to the south. 2006 must have been the last time I ate them. I grew up; my summer vacations were no longer three months long like they were when I was in school. My grandparents are no longer with us, and my aunt of my heart fell ill with Alzheimer's.
These are flavors that remain hidden in the deepest part of your heart. I hope that one day I'll again taste migas as delicious as Aunt Barbara's.
Dear Paulina: I love all your recipes, but I'm Andalusian, and migas are my favorite food... and these have nothing to do with the migas my grandmother makes. The principle is very different, especially. She soaks the bread in water, then wrings it out with her hands and removes the excess water with a cloth. This is fried immediately with plenty of oil and garlic. It doesn't need to rest, and this way, the fat from the chori isn't absorbed by the bread. The end result is more like couscous. This can literally be eaten with whatever you want. The traditional ingredients in my house are roasted green peppers (not bell peppers) and fried fish. Chorizo and bacon are also included, but as I said, they would be cooked separately. However, what migas should never be missing, for my taste, is melon (yes, melon). For me, migas with melon is a delicacy!!! Yum!
Hello, my dear Paulinita, you have no idea how much your discovery meant to me. I've been following you since mid-November, and I made everything I could find on YouTube for the holidays. Now I'm asking you... Should I buy the cornalitos and cook them like that, or do I need to clean them?
Very interesting. I think this is a delicious crumbs recipe. Great work, and best regards!