Cook's Illustrated

Spanish Migas

ike most bakers, I typically have a hunk (or three) of stale bread lying around my kitchen. As such, I am well acquainted with the satisfaction that comes from breathing new life into a hardened loaf. A prime example is the outstanding Spanish dish known as migas (“migas” means “crumbs”). It involves moistening crumbs (and larger pieces of bread) with water and then frying them in fat along with lots of garlic, chorizo, and smoked paprika. Some of the water evaporates as the bread sizzles, but much of it is pushed into the bread starch, creating crisp

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