Migas with Chistorra (Spanish Style Stuffing)
Migas with Chistorra, with its delightful combination of smoky chistorra and crispy bread, never fails to transport me back to the flavors of Thanksgiving stuffing. It's a heartwarming and rustic Spanish classic that seamlessly marries tradition and innovation. As you prepare your Thanksgiving feast, consider adding Migas with Chistorra to your side dish lineup. Its rich and savory profile, akin to the Thanksgiving stuffing we all know and love, will undoubtedly be a crowd-pleaser.
- 1 medium bread loaf (the sturdier, the better. It should be slightly stale, not rock-hard).
- 1 link of Spanish-style chistorra by Doña Juana (about 100g/3.5 oz), roughly chopped. Opt for raw chistorra for the best results.
- Chicken broth by Aneto
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- 1 head of garlic (no need to peel it!)
- 1 bay leaf by La Barraca
- 1 teaspoon of Sweet smoked Spanish paprika Caballo de Oros
- Extra virgin olive oil Oro Virgen
- Seedless grapes for a delightful sweet and savory combination
- Begin by cutting the stale bread into 1 cm cubes. It's easy to cut them into cubes after slicing the bread. Or put big pieces in a food processor and pulse but not grind, it should be big crumbs.
- Transfer the bread cubes to a large bowl and drizzle about ¼ cup of chicken broth over them. Mix everything together. The bread should absorb the water, becoming damp but not soggy (or too dry). Add more chicken broth as needed.
- Heat a generous two tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add the garlic cloves (with their skins) from a whole head of garlic and the bay leaf. Sauté over medium heat for a few minutes, allowing the garlic to brown.
- Add the chopped chistorra cut into small chunks. You can opt for smaller or larger chunks, depending on your preference. Stir and cook until they brown, usually for a few more minutes.
- Once browned, remove everything from the oil using a slotted spoon and set them aside.
- Add the diced bell peppers to the seasoned oil and fry them until they turn golden brown, which usually takes about 10 minutes.
- Add the paprika and sauté for 10 seconds. Then reintroduce the garlic and chistorra mixture, and season with salt.
- Add the rehydrated bread and sauté everything for about 5 minutes, allowing the bread to absorb the oil and turn golden. You're aiming for a dry stuffing, but if the bread still looks raw (not golden) add more olive oil and let them cook a bit more. If you like migas less dry, sprinkle a bit of water or chicken broth (or even turkey broth!)
- For a unique sweet touch, add grapes, just as it is done in Spain!
This Spanish twist on a familiar favorite will create a delightful fusion of flavors that adds a touch of Mediterranean charm to your holiday table. So, embrace the warmth of both worlds and savor a side dish that's sure to evoke feelings of comfort and gratitude around your Thanksgiving spread.