Migas granadinas are toasted breadcrumbs cooked with chorizo, morcilla, garlic and peppers, a working-day mountain dish from the Sierra Nevada villages.

Migas date back to the Reconquista as shepherds peasant food: stale bread torn into crumbs, fried with garlic and pork fat, served with whatever cured meat the village had. The Granada version adds chorizo from the Alpujarras and morcilla blood sausage from Pampaneira, plus a fried egg on top. Bodegas Castaneda and Antigua Bodega Castaneda both run migas as a winter free tapa, and the dish is canonical on every Granadina menu from November through March.

Where to eat Migas Granadinas in Granada

5 editor picks for Migas Granadinas in Granada, ranked by editorial score. All Granada signature dishes · Migas Granadinas across every city.

Make it at home

Serves 430 minEasy

Ingredients

  • 500g stale country bread, torn into 2cm pieces
  • 200g chorizo, sliced
  • 200g morcilla, sliced
  • 1 green pepper, diced
  • 4 garlic cloves, chopped
  • 80ml olive oil
  • 1 tsp sweet paprika
  • 4 eggs (optional)
  • Salt

Method

  1. Sprinkle the torn bread with a little water and salt. Rest 30 minutes covered.
  2. Heat the olive oil in a wide pan. Brown the chorizo, then the morcilla. Remove.
  3. Add garlic and green pepper to the pan. Saute 5 minutes.
  4. Add the bread crumbs. Stir constantly over medium heat until toasted and crisp, 15 minutes.
  5. Sprinkle paprika. Return the chorizo and morcilla. Combine.
  6. Optional: fry the eggs sunny side up and serve on top.

Editor tip. Stale country bread works best; fresh bread turns to mush rather than crisping.

Common allergens: Gluten, Egg.