Entree: Spain – Murcia – Gachasmigas (Murcian-style fried bread and breadcrumbs cooked with garlic, olive oil and savory pork or chorizo)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 10 oz (280 g) stale country bread, torn into 1/2–3/4 inch pieces
- 1 cup (120 g) stale breadcrumbs (or process extra bread)
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 cloves (18 g) garlic, thinly sliced
- 6 oz (170 g) Spanish chorizo, sliced (approx. weight)
- 4 oz (115 g) panceta or bacon, diced (approx. weight) — optional if not using chorizo
- 1 tsp (5 g) sweet smoked paprika (pimentón dulce)
- 1/2 tsp (2.5 g) hot smoked paprika (pimentón picante) — optional
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/4 cup (60 ml) water (to moisten bread if very dry)
- 2 tbsp (8 g) chopped fresh parsley
- 1 cup (150 g) seedless grapes, halved — optional, for frying and serving
- Black pepper to taste
Instructions
1. If the bread is very dry, sprinkle with 1/4 cup (60 ml) water and let rest 5–10 minutes to soften slightly. Heat a large wide skillet over medium heat.
2. Add the olive oil and warm until shimmering. Add the sliced garlic and sauté until golden and fragrant, about 1–2 minutes; remove garlic with a slotted spoon and reserve.
3. Add the diced panceta or bacon (if using) and cook until fat renders and edges are crisp, 4–5 minutes. Add the sliced chorizo and fry until browned and slightly crisp, 3–4 minutes.
4. Stir in the torn bread pieces and breadcrumbs. Sprinkle the sweet smoked paprika and hot paprika (if using) over the bread. Toss continuously so the bread absorbs fat and toasts evenly, 6–8 minutes; reduce heat if toasting too quickly.
5. If the mixture looks dry, add up to 1–2 tbsp (15–30 ml) water or reserved garlic oil. Season with 1 tsp (5 g) salt and black pepper to taste. Continue frying until the bread crumbs are golden and the interior is soft but not soggy, another 3–5 minutes.
6. In a separate small skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat and fry the halved grapes, cut side down, until they blister and caramelize, about 2 minutes; remove and drain.
7. Return reserved garlic to the pan with the bread, fold in chopped parsley, adjust seasoning, and serve hot topped with fried grapes if using for a traditional sweet-savory finish.
