Spanish Migas

Ingredients

• 1/2 loaf stale, hard white bread
• 1/2 cup water
• 1/4 cup olive oil
• 2 cloves garlic, sliced
• 4 oz chorizo, diced
• 4 oz bacon or pancetta, diced
• 1 tbsp sweet paprika
• Salt
• 1 cup seedless red grapes
• 4 eggs, optional

Before you cook

• Tear the stale bread into small, pea-sized crumbs the night before.
• Sprinkle the water evenly over the crumbs.
• Wrap the dampened crumbs in a clean damp cloth and leave them overnight so they rehydrate without going mushy.
• Dice the chorizo and bacon, and slice the garlic.

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1 minute until fragrant, without browning.
3. Add the chorizo and bacon and cook for 5 minutes, until rendered and lightly browned.
4. Remove the pan from the heat and stir in the paprika quickly so it doesn't scorch.
5. Return the pan to medium heat and add the rehydrated breadcrumbs.
6. Fry the crumbs, stirring and tossing constantly, for 15 to 20 minutes, until they separate and turn golden brown.
7. Season with salt to taste.
8. Push the migas to one side of the pan and add the grapes to the empty space.
9. Fry the grapes for 2 to 3 minutes until they blister slightly.
10. If using eggs, fry them separately in a little oil until the whites are set and yolks are runny.
11. Serve the migas hot with the fried grapes and a fried egg on top if using.