A watercolour of golden crisp fried bread pieces with dark chorizo coins and swollen raisins
Generated with OpenAI gpt-image-1
Adapted from Migas

Fried breadcrumbs with chorizo

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.2 L
Active
20 min
Total
28 min

Ingredients

A dish invented by people with bread, fat and nothing else, which makes it exactly the right shape for this cupboard.

  1. Dough: flour, salt, 120 ml water. Knead, rest ten minutes, press thin, dry pan 60 seconds a side. Torn into small pieces once cool enough to handle.
  2. Chorizo in a dry pan until the fat runs. Out, fat left behind.
  3. Oil in with the chorizo fat. Garlic granules and paprika, off the heat, twenty seconds.
  4. Back on. Bread pieces in and fried hard for six to eight minutes, turning often, until they are crisp at the edges and golden. This takes longer than you expect and rushing it gives you warm bread.
  5. Raisins in for the last minute so they swell in the fat.
  6. Chorizo back through.

The raisins are traditional and they are the thing that makes it. Sweet against smoked paprika and pork fat is the whole idea.

Serves 2.

What this was adapted from

Migas: the Spanish shepherd dish of stale bread fried in oil with garlic and cured pork

  • stale bread soaked and crumbled → flatbread made fresh and torn small

    Migas exists to use bread that has gone hard, which is a problem this cupboard does not have. A flatbread made and torn gives the same fried-crumb texture; it is less chewy and cooks faster.