00:00You won't see this coming. Some migas to make use of the leftover stale bread you have.
00:08What do you do if you have a lot of leftover stale bread?
00:12Well, one of the traditional solutions used in Spain is migas.
00:17I start by cutting half a loaf of bread into cubes, about 200 grams.
00:22And as I said, it's all about making use of leftovers.
00:25So stale bread from another day works perfectly.
00:28It can be several days old without any problem.
00:31The thing is to crush four cloves of garlic.
00:34See, you press them with something flat, like this knife, to break them.
00:39But we don't peel them.
00:40On the other hand, we take a chorizo and cut it into fairly large pieces.
00:45Once you have it, we go to the pan.
00:48We put oil on medium-high heat.
00:50And when you see that bubbles come out when you put something wooden in the center, it means it's hot.
00:57Then we add the garlic.
00:59Four cloves, as I mentioned before, crushed.
01:04And we're going to stir them from time to time so they brown on all sides.
01:08When they're browned on one side, just turn them over.
01:11And when they start to get golden, they don't need to be very toasted, just a little golden.
01:17That's when we add the magic of the dish.
01:20Whatever you have to give it your all now.
01:22Pork belly, bacon.
01:24I use bacon that's already cut.
01:26It makes things easier.
01:28Otherwise, you'll have to cut it yourself.
01:30And the chorizo we talked about earlier.
01:32We're going to cook it until everything releases its juices and the color is even.
01:40So, give it a gentle stir every now and then and wait for it to start releasing its aroma.
01:47Smells delicious.
01:50If you notice, I'm using a slightly long wooden utensil because it's normal for it to splatter a bit.
01:56That is, some bubbles might come out from the chorizo or the bacon, especially at the beginning.
02:02Then you'll notice you have this beauty.
02:04Look at the color, how the chorizo has been releasing its magic.
02:09And once you have it more or less even, a little toasted, then it will be time to add the
02:14crumbled bread.
02:15But first, let's moisten them a bit.
02:18Just moisten them.
02:19Dip them in the water quickly and take them right out.
02:22Dip them in the water quickly and take them right out.
02:26You could also sprinkle a little water gently on top and without any more fuss, straight into the pan.
02:32We're going to toast them like this, slightly moistened.
02:36So, they get crispy or crunchy on the outside.
02:40And they're soft on the inside.
02:42Plus, they absorb more flavor.
02:44So, it's all upside.
02:47We're going to keep turning them from time to time until you notice that the bread is nice and crispy
02:53and has that toasted color we like so much.
02:56Don't worry, this goes quickly.
02:58If you make the bread too wet, they'll stick together a lot.
03:01But that's not really a problem because you can just break them apart and that's it.
03:07So, go ahead and give it a try.
03:09You can't go wrong.
03:10Once you have it almost ready, add the finishing touch.
03:14I do it with a bit of bell pepper.
03:16And as you can see, I add it right at the end because I like it to stay a little
03:20crunchy and not be too cooked.
03:22But, you know, that's always up to each person's taste.
03:30Look, look, look, look, look at the amazing dish we've prepared in just a moment.
03:35And also, it's nutritious, powerful, full of flavor, and making use of things we had at home.
03:42What people have always done, but now that it's not around, we are.
03:49Look, look, look at how amazing this looks.
03:53A delicious dish making use of what we had at home.
03:57Sometimes you have to make a virtue of necessity.
04:06Impressive.
04:07I love that strong flavor.
04:10That crunchiness on the outside of the bread, but soft on the inside.
04:14And also, with all the flavors.
04:19Guaranteed success.
04:20I hope you tell me if you've ever soaked the bread a little to make migas.
04:25And if not, whether you dare try it.
04:28I'm sure you're going to love it.
04:30Tell me in the comments.
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