Spanish Migas or Bread Crumbs

Migas (which in Spanish means bread crumbs), sometimes called «migas de pastor» (shepherd’s bread crumbs), is, as it’s name announces, a pastoral dish. Initially it was created to make the best of the bread’s leftovers. Some people believe that its origin is related to couscous, as in Christian territories it was made with bread and they would add bacon to distinguish it from Jewish and Arab food.

However “migas” is one of those recipes that doesn’t have an exact formula, as it greatly depends on the region, the products available and the cook, giving way to many different variants. They can be sweet or savoury. In some places paprika is added to give it a reddish colour, in others they’re mixed in a pan with bacon, or chorizo.

Being such a simple recipe with such simple ingredients, it is no surprise therefore that this is a popular dish across the country when it rains. It is particularly popular in rural areas where people have had less money and so making use of old bread was a necessary way to eat. As a result, this dish is a great option for those on a small budget but who still want to try some authentic Spanish food.

But in any case, the truth is that Spanish people eat “migas” when it rains, and only when it rains. Every time it rains, not very often though, people cook them and share a good meal with their families.

Migas Recipe:

spanish migas

  • Bring the water to the boil in a large saucepan.
  • Throw in the flour and stir until it becomes dough-like.
  • Heat the olive oil in another pan and add it to the flour and water mix.
  • Keep stirring until the oil is completely absorbed… the mixture breaks up… and becomes golden and crispy.
  • Fry the bacon, sausages, garlic, black pudding, peppers separated and add it to the mixture.
  •  and enjoy your Spanish Migas!

 

 

If someone is looking for some specific Spanish recipe, email me and I will translate the recipe for you:

info@myhelpinspain.com

Thanks and share this recipe with your friends, please.

Maria Mh.

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