Migas

1. 1

   Soak the bread in water to cover until soft, just a few minutes, then squeeze out the water and wring the bread as dry as possible in a towel.

2. 2

   The drier you get it, the quicker the cooking time.

3. 3

   You can start cooking while the bread is soaking: Put the oil in a large skillet, preferably nonstick, over medium-high heat.

4. 4

   Add the chorizo slices and cook, stirring occasionally, until browned, about 5 minutes.

5. 5

   Add the garlic and cook, stirring occasionally, until it begins to soften, another 5 minutes or so.

6. 6

   Add the squeezed-out bread and continue to cook, stirring infrequently, until the bread begins to brown, 10 to 15 minutes.

7. 7

   If the mixture becomes dry before the bread browns, add a bit more olive oil.

8. 8

   Season with a bit of salt and a lot of pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.