Start the day before by breaking the bread into small pieces. The staler it is, the easier it will be to break into crumbs. Then, rehydrate them with a little bit of salted water, cover with a cloth and let sit for around 12h.
The next morning, start by frying the chorizo at medium heat, so it gets crispy while releasing all the fat. Do the same with the panceta, and then stirfry the garlic and the peppers, again in the same pan. After this, you will have an amazing flavored fat that will bring your migas to the next level.
For the last step, add the bread to the oil and make sure you low the heat and stir fry it for around half hour, so the bread dries out slowly and gets a delicious crispy texture without burning. Once they golden and crispy, add the rest of the ingredients, a little bit of smoked paprika, saute for 5 more minutes, and enjoy with some grapes and a fried egg for the perfect combination.
