Spanish-Style Stuffing Recipe aka Migas
With this authentic Spanish-style stuffing recipe, enjoy the homemade tradition of Migas that we’ve learned first-hand while living in Spain. ¡Buen Provecho!
Servings: 6 people
Calories:
Ingredients
- 4 cups stale bread, crumbled The older, the better, like fine Spanish red wine.
- 1/4 cup Spanish extra virgin olive oil
- 4 cloves garlic, minced Mossies & vampires, beware.
- 1 medium sweet onion (or 4 shallots) Diced
- 1 handful local mushrooms Shredded
- 1 tsp smoked sweet Spanish paprika The spice of Spain.
- 1/2 cup local chorizo, diced Cue the flavor party.
- 1/2 cup pancetta or bacon Diced
- 3 stalks celery Chopped
- 1 handful pumpkin seeds For that extra crunch.
- 1 handful pecans or walnuts
- 1 handful raisins or dried apricots
- salt and pepper to taste
- Optional: grapes or melon for serving
- Optional: a splash of Anís Tenis liquor Or just sips shots with your friends.
Instructions
- Heat olive oil in a pan, and let the onion and garlic party begin – golden brown style.
- Throw in the chorizo and pancetta, let them sizzle a bit. Omit this step if you are an herbivore.
- Now, introduce the crumbled stale bread to the pan. Let the mingling of flavors begin – breadcrumbs getting cozy with oil, chorizo and bacon.
- Sprinkle paprika over, add salt and pepper to taste – keep stirring.
- Here's where the twist begins. Toss in a handful of seeds and dried fruit for an extra dimension of crunch and sweetness.
- Let it cook until the breadcrumbs are crispy, golden, and have a slight crunch.
- Now, the optional adventure – Anise liquor. Some swear by it; some raise an eyebrow. If you're feeling bold, add a splash to the mix and let the flavors meld.
- Let it crisp a bit more then serve it up warm. If you're gonna reheat it I suggest putting it in a casserole dish and baking it on med-high for 20 minutes.
