I was served a very different version of migas today. An Argentine chef, who used to live in Aragon, made it based on what he himself had learned working in the kitchens of an area of Spain that lays claim to being the home of migas.

Your opinion of migas can be cemented by just one tasting. Get a plate of what tastes like dry sawdust, and you'll never touch it again – unless you have a fondness for sawdust! I was nearly put off migas for life because the first portion I ever tasted was awful. Since that time, I have enjoyed some splendid servings of migas. The best have been slightly moist and actually tasted of something. That should not be a revelation in itself but, once you have been to one of those places that serve migas your budgerigar would turn its beak up at; then you will know what a vast difference there is between good migas and the inedible version.

This recipe contains bacon, and was presented to me alongside chorizo and fried eggs.

Ingredients

  • 500 grams of stale white bread
  • 6 tbsp. lard or olive oil
  • 150 grams bacon, diced
  • 4 cloves of garlic, sliced
  • salt

Preparation

  1. Dice the bread the day before you want to use it.
  2. Place it in a bowl and sprinkle over some slightly salted water; do not let it get too wet. Mix well and leave overnight.
  3. Heat the lard or oil in a cast iron frying-pan and fry the bacon.
  4. Add the garlic and fry until golden.
  5. Add the soaked bread to the frying-pan and, turning with a wooden spoon, fry until golden.
  6. Serve alongside fried eggs and, if you like, chorizo.