Article by:
Tom Hunt
Migas, which means “crumbs” in Spanish, is a traditional Spanish staple that’s eaten all over the country for breakfast, lunch and dinner. To make it, stale bread is torn up, rehydrated, then fried with lots of olive oil, garlic and herbs.
Depending on where you are in Spain, it can be flavoured with a wide variety of ingredients, including sweet paprika, chorizo, morcilla (a savoury blood sausage) and bell peppers, though in the frugal spirit of much Spanish peasant cookery, it can be made with just about any leftovers you have to hand. Today’s version features fried mushrooms, which make a particularly tasty, plant-based take on the dish, but you could swap them out for all sorts of other leftover vegetables or meat, and flavour it with paprika. Read full food and drink article here.
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