Migas aragonesas

Ingredients

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• 300 g stale bread from the day before (ideally candeal or country loaf)

• 100 ml water with a pinch of salt

• 150 g fresh chorizo

• 150 g fresh pancetta

• 5 garlic cloves

• ½ teaspoon sweet paprika

• 3 tablespoons extra virgin olive oil

• Salt

• Grapes, to serve

• 4 fried eggs (optional)

Preparation

1. 01Crumble and moisten the breadCrumble the bread by hand into small, even pieces. Sprinkle with the salted water, stir and cover with a damp cloth for about 30 minutes so it softens evenly without getting soggy.
2. 02Prepare the meat and garlicDice the pancetta and slice the chorizo. Leave the garlic cloves whole, with their skins on if you like a milder flavour.
3. 03Brown the chorizo and pancettaIn a large frying pan or wide pot, heat the oil and brown the pancetta and chorizo until they release their fat. Remove and set aside.
4. 04Fry the garlic and breadIn that fat, brown the garlic and add the moistened bread. Stir constantly over medium-low heat for about 20 minutes, until the crumbs are loose, golden and crisp on the outside.
5. 05Add the meat and paprikaReturn the chorizo and pancetta to the pan, sprinkle in the paprika, stir for a minute and take off the heat immediately so it does not burn.
6. 06ServeServe in the pan itself, with grapes alongside and, if you like, a fried egg per person.

Variations

• With onion and potato, widespread in Aragonese homes to make the migas juicier.
• With sardines on top when serving.
• With fried eggs on top, very common in restaurants and homes.