Garlic-infused fried breadcrumbs & pork bits
Migas caseras
SERVES 10
FOR THE MIGAS
375 ml (13 fl oz/1½ cups) water
2 kg (4 lb 8 oz) breadcrumbs (see the rules on MAKING MIGAS WITH AMIGAS)
250 ml (9 fl oz/1 cup) olive oil
50–60 garlic cloves, unpeeled
300 g (10½ oz) tocino, sliced (see TOCINO)
300 g (10½ oz) fatty pancetta, diced (see FATTY PANCETTA)
FOR THE ACCOMPANIMENTS
6 long green peppers
2 pomegranates, seeds removed
thickly sliced melon of choice, to serve
In a very large bowl, splash half of the water over the breadcrumbs and, using your hand, toss to bring the migas up from the bottom. Sprinkle over a good pinch of sea salt flakes then splash over the rest of the water and toss again. Leave to soak for 10 minutes.
Heat the olive oil in a large deep frying pan (see image on the page opposite) over high heat. Cook the garlic, stirring continuously, for 10 minutes, until fragrant and golden brown. Add the tocino and cook until translucent.
Carefully drain most of the fat from the pan, leaving the original 1 cup of oil. Add the migas and pancetta, and cook, stirring often with a metal spatula or slotted spoon to incorporate the toasted migas on the bottom. It may be necessary to break up the migas with the edge of the spatula at intervals.
The migas are cooked when golden brown and toasted on the outside but still fluffy on the inside.
Cook the sausages and grill the green peppers over an open flame or on the barbecue, and serve with the migas, pomegranate seeds and melon. The garlic cloves will have caramelised within their skins, so give them a squeeze to extract the delicious sweet pulp inside.