Spanish Chorizo Bread Crumb Skillet — Aragon Migas with Grapes
Aragon shepherd dish of bread crumbs pan-fried in olive oil with chorizo, panceta, and grapes for sweetness, finished with a drizzle of olive oil and pimenton, served as a hearty plate.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear bread into 1cm crumbs, sprinkle with 120ml cold water and pinch of salt, cover with cloth, rest 10 minutes until softened. Cube chorizo and panceta into 1cm pieces, smash 10 garlic cloves, halve 120g red grapes.
Bloom
Heat 60ml olive oil in a large wide skillet over medium-low heat. Add garlic, cook 90 seconds to 2 minutes until pale gold and fragrant.
Sear
Raise heat to medium, add panceta and chorizo pieces, cook 6 to 7 minutes until pork crisps at edges and chorizo renders red oil into pan base.
Build
Remove from heat, stir in sweet and hot pimenton for 15 seconds. Return to medium-high, add softened bread crumbs, toss 10 to 12 minutes until each crumb crisps deep golden, stirring occasionally.
Fold and plate
Off heat, fold halved grapes through hot migas, warm 60 seconds without bursting. Scatter black pepper and divide between two warm plates for immediate serving.
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