Lunch · 45 min · spanish

Migas Extremeñas

Day-old country bread does the heavy lifting here, with chorizo rounding it out. A Spanish lunch that takes 45 minutes, start to finish. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Day-old country bread
• 6 oz Chorizo
• 4 oz Pancetta
• 4 cloves Garlic
• 1 tsp Pimentón
• 1/4 cup Olive oil
• 1 cup Grapes

Steps

1. Cut the bread into rough 1/2-inch cubes, sprinkle with a little water, cover, and rest 30 minutes so the crumbs soften evenly.
2. Brown the chorizo and pancetta in olive oil in a wide pan, then remove them, leaving the flavored fat.
3. Add the garlic and pimentón to the fat for 30 seconds, then add the bread crumbs in batches.
4. Cook over medium heat, turning and breaking up the crumbs, for 15-20 minutes until every piece is golden and crisp at the edges.
5. Fold the meats back in and cook 3 more minutes.
6. Serve hot with grapes on the side — the sweet pop against the salty crumbs is the whole dish.

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