Migas with Chorizo and Pancetta Recipe

Some dishes encapsulate the timeless essence of traditional cuisine: bread, slow cooking, and quality ingredients. These migas with chorizo and Torre de Núñez pancetta originate from a humble recipe, created to make use of stale bread and feed families during long days of farm work, yet their flavor has stood the test of time.

Today, they remain a classic that brings everyone together around the table, especially when prepared with quality chorizo and pancetta: firm, aromatic, and with that touch of fat that turns every bite into pure enjoyment.

With Galician bread with a dense crumb, olive oil, garlic, paprika, and the unmistakable flavor of Torre de Núñez chorizo, the result is traditional migas that are comforting and taste like home.

Ingredients:

• 400 g of day-old bread
• 150 g of Torre de Núñez chorizo
• 150 g of Torre de Núñez pancetta
• 6 cloves of garlic
• 1 teaspoon sweet paprika (you can mix with a little spicy paprika)
• 100 ml extra virgin olive oil

Tips:

• If using a loaf of bread, remove only the hardest crust.
• The longer the migas rest before eating, the more the flavors will settle.
• You can add some strips of fried red pepper for color.

How to make Migas with Chorizo and Pancetta:

Slice the chorizo and dice the pancetta, then set them aside.

Separately, crumble the bread into small cubes with your hands and place it in a bowl. Lightly moisten it with warm water and let it rest to soften.

Heat a frying pan and add the Torre de Núñez pancetta, cut into strips, and the chorizo, sliced. Brown them over medium heat until crispy and they have released their fat.

Remove them with a slotted spoon and set aside.

In the same pan, heat the oil and add the unpeeled garlic cloves, lightly crushed. Let them brown to infuse the oil, then remove them when ready.

Turn off the heat, add the paprika, and stir quickly to prevent it from burning. Immediately incorporate the moistened bread and mix well so that it absorbs the oil and paprika.

Cook the migas over medium-low heat for 20-25 minutes, stirring frequently and gently pressing them with the slotted spoon.

We aim for them to dry out and toast slightly, but without becoming hard.

The smell of fried bread with paprika and chorizo will fill the kitchen.

When the migas are golden and loose, add the reserved chorizo and pancetta.

Stir to distribute the flavors and cook for 5 more minutes.

Serve the migas hot, accompanied by fresh grapes if you wish to follow tradition.

The touch of Torre de Núñez cured meats makes all the difference: authentic flavor and perfect texture.

Enjoy your migas with chorizo and pancetta!