Migas

🔥 Prep

• Cut the 300 g of stale bread into small cubes or tear into bite‑sized pieces.
• Slice the 150 g chorizo into thin rounds or half‑moon slices.
• Peel and finely mince the 3 garlic cloves.
• Measure out 3 tbsp olive oil and 1 tsp smoked paprika into separate bowls.

🔥 Cook

• 1. Heat the 3 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
• 3. Add the sliced chorizo and cook for 2–3 minutes until it releases its oil and starts to crisp, stirring occasionally.
• 4. Sprinkle the 1 tsp paprika over the chorizo and garlic, stirring to combine and toast for 15 seconds.
• 5. Add the bread cubes to the skillet, tossing to coat evenly with the oil and spices.
• 6. Cook the mixture over medium‑low heat, stirring frequently, for 5–7 minutes until the bread is golden brown and crisp on the edges.
• 7. If the migas look dry, drizzle a little extra olive oil (up to 1 tbsp) and continue to toss for another 1 minute.
• 8. Taste and adjust seasoning with salt if needed, then remove from heat.

🔥 Serve

• Transfer the migas to a warm platter and garnish with a sprinkle of fresh chopped parsley (optional).
• Serve alongside fried eggs, grilled vegetables, or a simple green salad for a complete meal.