Migas (fried bread pieces)

Ingredients

Tick what you already have

Method

Tap each step when you've finished it · 0/6

1. 1Cut the bread. We cut the bread by hand into one-centimetre slices and then into small squares, putting them in a large bowl as we go.
2. 2Fry the peppers. We pour the oil into a shallow saucepan and add the washed, deseeded and chopped peppers over a high heat. We salt them, cover, lower the heat to medium and leave them for about 20 minutes, until soft. We transfer them to a plate and leave the oil in the pan: this is where we will make the migas.
3. 3Fry the pork belly and chistorra. Meanwhile, in a separate frying pan, we fry the pork belly with a drizzle of oil over a medium heat until browned (we will give it a final browning later). In another pan, we fry the chopped chistorra with a very small drizzle of oil, add the wine and leave it until golden.
4. 4Make the migas. We fry the garlic, cut into medium-sized pieces, in the oil from the peppers. Once golden, we take the pan off the heat to prevent spitting and add half the water with the handful of salt. When it comes to the boil, we add the bread and stir with a slotted spoon to moisten it thoroughly. We keep adding the remaining water little by little.
5. 5Stir until golden. We keep stirring until all the bread pieces are moistened and golden. It took us about 45 minutes in total. Meanwhile, we coat the sardines in flour and fry them in another frying pan with plenty of piping hot oil.
6. 6Serve. We serve the migas and, separately, the peppers, pork belly, chistorra and little sardines, with their skin and bones removed and broken into small pieces, so everyone can put whatever they like on their plate.