Extremadura-style breadcrumbs with extra virgin olive oil
Migas Extremeñas represent the essence of resourceful cooking, where the quality of the vegetable fat defines the final texture and flavor. Traditionally associated with shepherds, this recipe has evolved into a gourmet dish that demands a robust Extra Virgin Olive Oil (EVOO) to balance the intensity of the paprika and garlic.
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Ingredients for 4 people)
- Pan: 500g of loaf bread (preferably two or three days old), cut into small cubes or "crumbed" by hand.
- EVOO: 150 ml. A variety with stability and body is recommended, such as Picualwhich provides green notes that contrast with the smoky flavor of the paprika.
- Garlic: 1 complete head, with teeth slightly crushed but with skin.
- Peppers: 1 tablespoon of Pimentón de la Vera PDO (sweet or bittersweet).
- Protein: 150g of Iberian bacon and 150g of chopped fresh chorizo.
- Liquid: 150 ml of lukewarm water with a pinch of salt.
- Accompaniment: Fresh grapes, fried peppers or a fried egg.
Step by Step Preparation
Preparing the bread (The "soaking")
The secret to moist yet fluffy breadcrumbs lies in hydration. Spread the bread pieces on a tray and sprinkle them evenly with salted water. Cover with a damp cloth and let it rest for at least two hours (or overnight). This allows the moisture to penetrate the crumb without making it soggy.
The aromatic and protein base
In a large frying pan or pot, heat the olive oil over medium heat. Add the garlic and fry until golden brown and infusing the oil with its aroma. Remove and set aside. In the same oil, fry the bacon and chorizo until crispy. Remove the sausages, leaving the oil in the pan, which will now have a reddish hue from the chorizo fat.
The technical sofrito
Remove the pan from the heat for a few seconds to allow the temperature to drop slightly, then add the paprika. Stir quickly to prevent burning (which would give a bitter taste) and immediately add the soaked bread.
The "pampering" of bread
This is the most critical step. Return the heat to medium-low and, using a spatula, begin to stir the bread constantly. You should be breaking up the breadcrumbs with the edge of the spatula as you incorporate them with the infused olive oil. Cook for about 20-25 minutes . The bread should lose its moisture, absorb the oil, and become crispy on the outside but soft on the inside.
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Presentation and Tasting
Return the garlic, bacon, and chorizo to the pan to reheat. Serve hot. The perfect contrast comes from fresh grapes , which cleanse the palate of the richness of the oil and paprika, elevating this traditional dish to a higher level of artistry.
And enjoy this recipe for Extremadura-style migas with extra virgin olive oil!
