IAN & SPAIN

Not long ago, I was fortunate enough to relish in the heartwarming embrace of a family meal in the picturesque region of La Mancha, more precisely in Torrenueva. The menu was a homage to the local cuisine, a medley of traditional dishes among which the Manchego Migas stole the show. With its enchanting blend of simplicity and rich flavour, featuring crispy chorizo, succulent pancetta, and the surprising pop of fresh grapes, it was an experience I will never forget.

Inspired by that memorable meal, I sought out the recipe from my wife's Aunty, a true Manchega, who holds the culinary treasures of their land close to her heart. I'm thrilled to share with you the step-by-step journey of making traditional Manchego Migas, a dish as humble as it is comforting, for those special moments that call for a touch of rustic indulgence. This what you'll need:

Ingredients

• 500g of stale bread, cut into small cubes

• 500g of fresh grapes

• 250ml of water with a pinch of salt

• 200ml of olive oil (120ml for frying and 80ml for sautéing the Migas)

• 3 fresh chorizos

• 5 thick slices of pancetta

• 6 garlic cloves

• 1 dried sweet red pepper (Pimiento Choricero)

The Journey to Perfect Migas

1. Preparation of the Bread: Spread the bread cubes on a large kitchen towel. Sprinkle the saltwater evenly over the bread with a spoon, ensuring each cube gets a light damping. Then, wrap the bread in the cloth like a parcel and let it rest for 1.5 to 2 hours. Periodically turn the parcel to evenly distribute the moisture.

2. Frying the Flavour Base: Using a small frying pan, fry the dried sweet pepper briefly to avoid burning it. Follow with the pancetta (skin removed) and chorizo, both chopped. Aim for a crispy finish, especially on the chorizo. Once done, drain them on a paper towel, but conserve about 15ml of the flavoured oil for later use.

3. Merging Flavours: Grind the Pimiento Choricero to a fine powder using a mortar and pestle. Then, dice the pancetta and chorizo into smaller pieces, setting them aside together with the pepper powder.

4. Creating the Migas: In a large frying pan, combine the saved 15ml of seasoned oil with new olive oil and heat at a moderate temperature. Add the garlic cloves to infuse the oil, then incorporate the moistened bread. Continuously turn the mixture with a spatula, ensuring the bread becomes loose and golden. Near the end, stir in the Pimiento Choricero powder and the chorizo and pancetta pieces, mixing thoroughly until everything is well integrated and warmed through.

Serving The Migas Manchegas

Plate your Migas in small serving pans or dishes, adding the fresh grapes at the moment of serving to introduce a refreshing contrast to the rich flavours. A robust aged red wine from La Mancha makes an impeccable companion to this dish, honouring the land's culinary tradition. 

Making Migas Manchegas is not just about following a recipe; it's an invitation to explore the rustic elegance of Spanish cuisine, to savour the rewards of patience and simplicity. It's a dish that unites family and friends, connecting us to the rich tapestry of tradition and the joy of shared meals. Whether you're rediscovering a cherished culinary heritage or embarking on a new culinary adventure, Migas Manchegas offers a taste of the soul-satisfying simplicity of La Mancha's cuisine. Aproveche!