Extremadura-Style Migas with Chorizo, Pancetta and Garlic

What you need

• 400 g (14 oz) stale crusty bread, a day or two old
• 120 ml (1/2 cup) water
• 1 tsp salt, plus more to taste
• 100 ml (6 1/2 tbsp) olive oil
• 100 g (3 1/2 oz) unsmoked pancetta or slab bacon, cut into small strips
• 200 g (7 oz) Spanish cooking chorizo, sliced into thin rounds
• 1 green bell pepper, cut into small pieces, optional
• 6 cloves garlic, unpeeled, lightly crushed
• 1 tsp sweet smoked paprika (pimentón)
• 1 handful green or black grapes, for serving, optional

Method

Restated from the original video

1. 1

   The night before, cut the bread into very small cubes or thin flakes, crust and all, and put them in a wide bowl.

2. 2

   Stir the salt into the water. Sprinkle it over the bread a little at a time, tossing with your hands, until every piece is damp but not soggy.

3. 3

   Cover the bowl with a damp kitchen towel and leave it at room temperature overnight, or for at least 8 hours.

4. 4

   Put a splash of the olive oil and the pancetta in a large, heavy frying pan over medium-low heat. Cook slowly until the fat runs and the pieces turn golden, 6-8 min.

5. 5

   Add the chorizo and the green pepper and cook, stirring, until the chorizo has released its red fat and is cooked through, 7-10 min.

6. 6

   Lift the meat and pepper out with a slotted spoon and set aside, leaving all the fat in the pan.

7. 7

   Add the remaining olive oil and the garlic. Fry until the garlic is golden all over, about 3 min.

8. 8

   Tip in the bread and turn it in the fat so it is evenly coated.

9. 9

   Cook over medium-low heat, stirring and chopping at the crumbs with a wooden spatula almost constantly, until they are dry, loose and golden brown, 25-35 min. Turn the heat down if they color too fast in spots.

10. 10

    Take the pan off the heat and sprinkle in the paprika, stirring so it does not scorch.

11. 11

    Return the pancetta, chorizo and pepper to the pan and toss over low heat to warm through, 2-3 min. Taste and add salt if needed.

12. 12

    Serve hot, with a few grapes on the side if using.

Imported from tastevocations.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.