Shepherd’s migas

Ingredients

• 500 gstale bread, from the day before
• 150 gchorizo
• 150 gpancetta
• 1 tablespoonñora pepper flesh
• a generous drizzleextra-virgin olive oil
• 50 mlwhite wine
• ½onion

Instructions

1. 1

   Moisten the bread

   Cut the bread into small cubes. Sprinkle it with the white wine and leave it to absorb the liquid for a few minutes.

2. 2

   Prepare the onion

   Peel the onion and finely slice it.

3. 3

   Cut the meat

   Slice the chorizo into half-moons and cut the pancetta into thin strips.

4. 4

   Fry the onion

   Set a casserole over the heat with a generous amount of olive oil. Once hot, add the onion and cook for a couple of minutes. Add the pancetta and chorizo, stir, and cook for 1 minute.

5. 5

   Cook the migas

   Add the ñora pepper flesh and cubed bread. Cook everything together, stirring, until the migas are dry.

6. 6

   Serve the migas

   Serve the migas in a small earthenware dish and garnish with parsley.

What are shepherd’s migas?

Migas, meaning “crumbs”, are a Spanish dish traditionally made to use up stale bread. This Aragonese version combines the bread with pork, onion and ñora pepper flesh.

The method makes the most of day-old bread: wine softens it briefly, then stirring it in the pan helps it dry out while taking on flavour from the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 15g protein, 10g carbs, 35g fat.

The bread provides most of the carbohydrates, while the olive oil, chorizo and pancetta contribute much of the fat; the pork also supplies protein. Pair a serving with vegetables or salad for a more balanced plate.

Choose the right bread

Stale bread: bread from the day before is firm enough to cut into cubes and less likely to collapse when moistened.

Wine: add the measured white wine over the bread and let it absorb for just a few minutes before cooking.

Build the flavour in the pan

Onion first: give it a couple of minutes in the hot oil so it starts to soften before adding the meat.

Chorizo and pancetta: cook them together for 1 minute, stirring, then add the ñora pepper flesh and bread so the ingredients can cook together.

Get the texture right

Stirring: keep the bread moving as it cooks so it dries evenly and picks up the flavours in the casserole.

Doneness: the recipe’s cue is dry migas. They should no longer feel wine-wet; keep stirring until they reach that point.

Allow time for the bread

The bread needs a few minutes to absorb the wine before it goes into the pan. The onion then cooks for a couple of minutes, followed by 1 minute with the chorizo and pancetta.

No total cooking time is specified, so use the stated timings and the dry texture of the migas as your guide for the final stage.

Serving suggestions

Serve the migas in small earthenware dishes, as directed, with parsley for garnish. A fresh salad or simply cooked vegetables can make a contrasting accompaniment to the rich, savoury pork and bread.

Recipe notes & tips

• Cut the bread into small, even cubes so it is easier to moisten and stir.
• Let the bread absorb the wine for only a few minutes before frying.
• Have the onion, chorizo and pancetta prepared before heating the oil.
• Stir regularly once the bread is in the casserole to help it dry evenly.
• Serve the migas as soon as they are dry, while still warm.

Variations

• Use a different stale loaf: cut it into small cubes so it cooks evenly.
• Adjust the chorizo: choose a milder or more strongly flavoured type to suit your preference.
• Add a little heat: use a spicier chorizo for a hotter version.
• Change the garnish: use chopped parsley, as in the method, or leave the migas ungarnished.

Common mistakes to avoid

• Using fresh, soft bread: it can turn mushy; use firm day-old bread.
• Soaking the bread for too long: it may become difficult to stir; moisten it for only a few minutes.
• Adding the bread too soon: give the onion a couple of minutes and the meat 1 minute first.
• Stopping while the bread is wet: keep stirring until the migas are dry.
• Leaving the pan unstirred: the bread may cook unevenly; stir it as it dries.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a frying pan over a medium heat, stirring until hot; the bread may be less crisp after storage.

Frequently asked questions