Perolico breadcrumbs

Ingredients

Ingredients for 6 people: 1 large loaf of white bread, 6 slices of streaky bacon, 100g of chorizo, olive oil, 4 cloves of garlic, 1 spoonful of sweet or hot paprika, according to taste. Salt.

Preparation

Use white bread or another kind of bread with a tight, white crumb, which is three days old. Crumble the bread the night before. Crush the garlic in a mortar; add the paprika and mash everything with a little water, then adding a little more. Soak the breadcrumbs in the mixture and cover them with a damp cloth overnight. The following day, put a little olive oil into a deep saucepan with handles. Fry the chopped streaky bacon in it and remove it when it starts to go brown. Repeat the operation with the chopped chorizo. Finally, put more oil into the frying pan and, when it is hot, add the breadcrumbs, the chorizo and the cooked bacon. Stir everything with the straining ladle and keep the oil on a low heat while you gradually add the breadcrumbs. Keep stirring so it does not burn on the bottom and remove from the heat when it starts to go brown (about ten minutes). Breadcrumbs that are soaked in milk instead of water and do not have paprika, chorizo or bacon are called 'migas canas'. They are a speciality of Teruel. These breadcrumbs are very suitable for eating with chocolate, although there are people who prefer it with paprika ones (without the bacon).

Presentation

They are served freshly cooked in a serving dish decorated with grapes if they do not have pork. If they do, they are accompanied with fried eggs