Migas & Wine Pairing - Cariñena


• 1 cured chorizo, about 1 lb.

• 32 oz. of two or three-day-old bread, country-style loaves with dense interior are best

• 1 bunch of red grapes, halved and seeded

• 2 cloves of garlic

• 3 ounces of bacon fat or fatback, chopped

• 2 Tbsp. of olive oil

• 3 scallions or spring onions chopped for garnish

• 4 fried eggs, optional

• Salt


Cube the stale bread into 2-inch pieces. Put in a bowl and lightly sprinkle with water, though do not soak with moisture. Leave covered with a towel to absorb the liquid while preparing the other ingredients. Slice garlic cloves, chop scallions. Chop bacon fat or fatback. Cut chorizo in to half inch-thick half-moons. Heat olive oil in a pan or paella. Add fatback or bacon fat to melt and blend with olive oil on medium-high heat. Add garlic and sauté until golden. Add chorizo and sauté briefly. Add bread “crumbs”, constantly stirring to cover in the oil/fat mixture. Continue to stir mixture. The migas are done when they are Golden Brown. Add chopped scallions right before serving. Place four equal servings in a mound on the middle of a plate. Top with recently fried egg and garnish with portion of red grapes.


4 Servings