To begin, sprinkle the bread cubes with water, ensuring they are moistened but not soaked. Toss gently to evenly distribute the moisture, then cover the bowl with a cloth and allow the bread to rest for at least 30 minutes. This softens the bread, making it ideal for frying.

In a large skillet, heat the olive oil over medium heat. Add the garlic cloves and cook for about 3-4 minutes, stirring occasionally, until they are golden and fragrant. Remove the garlic once it’s toasted, setting it aside for later, but keep the oil in the skillet as it is now infused with flavour.

Add the diced pancetta or bacon to the skillet. Cook for 5-6 minutes, stirring occasionally, until the meat is crispy and has released its fat into the skillet. This adds a rich, savoury base for the migas.

Next, add the sliced chorizo to the skillet. Cook for 3-4 minutes, stirring to combine with the pancetta or bacon. The chorizo will release its paprika-rich oils, enhancing the flavour and colour of the dish.

Once the meats are well-cooked, add the moistened bread cubes to the skillet. Stir to coat each piece in the oil and flavours from the chorizo and pancetta, making sure the bread absorbs the vibrant colour and taste.

Continue cooking the bread over medium heat, stirring frequently. Allow the bread to fry slowly until it becomes golden and slightly crisp, about 15-20 minutes. Adjust the heat as necessary to avoid burning, and season with a pinch of salt. If you enjoy a touch of spice, add a small amount of sweet paprika at this stage.

When the bread has reached the desired crispness, return the garlic cloves to the skillet. Toss everything gently to distribute the flavours. Remove the skillet from the heat and allow the flavours to meld for a few minutes.

Serve the migas hot, garnished with roasted green peppers or grapes for a sweet contrast. Migas is traditionally enjoyed as a hearty breakfast or lunch, ideal with a side of eggs or as a standalone dish.