Shepherds always had a lonely life, far from home and kitchens and fresh ingredients. Through the centuries they developed their own dishes, which could be easily prepared over a fire, in a single pan. It's no wonder then that they invented dishes like migas out of necessity. The base of migas is stale bread, sliced, then moistened with water. Next, it is and placed in a pan with olive oil and garlic, stirred and cooked slowly until it attains a consistency that is crumbly and almost "fluffy."
Bread that is very dry may be difficult to slice or cube. We prefer to use bread that is only 1-2 days stale, so it is easier to cut.
- Cut stale bread into thin slices, or cut into cubes, and place in a bowl. Sprinkle water evenly over the bread. Use more water if needed to moisten the bread, however, it should be moist, but not soaking wet. Cover with a clean tea towel and allow to sit for 20 minutes or so.
- Peel the cloves of garlic. Pour the olive oil into a medium-size frying pan. Place the garlic in the oil and heat on medium. Stir the garlic cloves in the oil, so that they are coated on all sides. Oil will pick up the flavor of the garlic. Remove the garlic cloves and set aside for later. (If you will be serving peppers and Spanish chorizo sausage with the migas, then fry them in the oil now, then remove them, leaving the flavored oil in the pan.)
- Place the bread into the oil of the frying pan and begin to stir with a large wooden spoon or spatula. Bread must be stirred constantly. Poke the bread, breaking it into smaller pieces, as it is stirred. The bread should eventually break down, then clump into small balls, fried and toasty on the outside and soft on the inside.
Serving Suggestion: This dish is traditionally served accompanied by fried green peppers and Spanish chorizo sausage, a bunch of grapes, fried pork or a fried egg.
|Nutritional Guidelines (per serving)|
|Total Fat||48 g|
|Saturated Fat||7 g|
|Unsaturated Fat||33 g|
|Dietary Fiber||8 g|