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Migas de Extremadura (Migas with Serrano Ham)
Migas de Extremadura (Migas with Serrano Ham) is a traditional Spanish recipe for a classic peasant-inspired dish of seasoned stale bread and olive oil infused with garlic and serrano ham that's flavoured with a dried chilli. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Migas with Serrano Ham (Migas de Extremadura).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours soaking)
Serves:
6
Rating: 
Tags : Chilli RecipesPork RecipesBread RecipesSpain Recipes
Migas are one of the classic Spanish peasant snacks (at its simplest, bread sprinkled with salted water and fried in green olive oil) that has been elevated to the status of a national dish and can be served with ham, grapes, fried eggs or even with chocolate as a sweet snack. This is a more complex version typically served as part of a tapas mix.
Ingredients:
200g dry day-old
Breads, crusts removed
125ml extra-virgin olive oil (should be very green and flavoursome)
100g Serrano ham (or streaky bacon) cut into 5mm pieces
3 garlic cloves, peeled and bruised with the back of a knife
1 large dried chilli (nora or ancho), de-seeded and finely chopped
coarse sea salt, to taste
Method:
Cut the Breads into finger-sized pieces and arrange on a tea towel. Sprinkle these lightly with water and a little coarse sea salt. Wrap the bread up in the tea towel then set aside for two hours. After this time, take the bread out of the cloth and break into large pieces.
Heat 2 tsp of the olive oil in a frying pan. Add the ham (or bacon) and fry until well browned and crisp. Remove with a slotted spoon and drain on kitchen paper. Wipe the frying pan clean then pour in the remaining olive oil. When hot, add the garlic and fry until golden. Remove from the pan with a slotted spoon and discard.
Now add the bread pieces and stir-fry until evenly golden brown. Add the chilli pieces and ham then turn into a bowl and serve. Traditionally this is eaten either with the fingers or with small spoons.
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