Migas (Spanish for breadcrumbs) comes in many forms and often includes chorizo, eggs, and pimenton. The following recipe is just as tasty and very quick to prepare.
Whizz up the following to resemble fine breadcrumbs:
1 cup torn stale bread
1/2 cup of natural almonds
2 garlic gloves
Cook the Migas in a couple of tablespoons of extra virgin olive oil for a few minutes on a moderate heat until lightly browned.
Add a handful of chopped parsley and serve on the side with sardines or any strong tasting fish. I particularly love it served with hake (below) cooked on the plancha.
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