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Migas (Chorizo and Bread)

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Makes 4 to 8 servings 1x

Time 30 minutes, plus some advance planning

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Ingredients

  • 1 stale baguette or French or Italian loaf, 8 to 12 ounces, sliced
  • 1/4 cup extra virgin olive oil, or more as needed
  • 1/2 pound dried chorizo, more or less, cut into quarter-sized pieces about 1/4-inch thick
  • 1/4 cup roughly chopped garlic
  • Salt and black pepper to taste

Instructions

  1. Soak the bread in water to cover until soft, just a few minutes, then squeeze out the water and wring 2 shallots, peeled and quartered the bread as dry as possible in a towel. The drier you get it, the quicker the cooking time.
  2. You can start cooking while the bread is soaking: Put the oil in a large skillet, preferably nonstick, over medium-high heat. Add the chorizo slices and cook, stirring occasionally, until browned, about 5 minutes. Add the garlic and cook, stirring occasionally, until it begins to soften, another 5 minutes or so.
  3. Add the squeezed-out bread and continue to cook, stirring infrequently, until the bread begins to brown, 10 to 15 minutes. If the mixture becomes dry before the bread browns, add a bit more olive oil. Season with a bit of salt and a lot of pepper and serve.

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