Argentine Migas with Dairy-Free Chorizo

Ingredients

• 6 cups Stale bread
• about 450 g Dairy-free Argentine chorizo
• 1 medium Onion
• 3 cloves Garlic
• 1/2 medium Red bell pepper
• 4 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 6 cups of stale bread into 1.27 cm cubes.
2. 2Remove the about 450 g of dairy-free Argentine chorizo from its casing and crumble it into small pieces.
3. 3Heat the 4 tbsp of olive oil in a large 30.48 cm skillet over medium heat, about 175°C. Add the 1 medium onion, cut into 1.27 cm pieces, and the 1/2 medium red bell pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
4. 4Add the 3 cloves of garlic, minced, and the crumbled about 450 g of dairy-free Argentine chorizo to the skillet. Cook for 8-10 minutes, stirring frequently, until the chorizo is browned and cooked through. The chorizo should be firm and no longer pink.
5. 5Add the 6 cups of cubed stale bread to the skillet. Cook, stirring very often, for 5-7 minutes, or until the bread cubes are golden brown and crispy on all sides.
6. 6Sprinkle the 1 tsp of smoked paprika, 1/2 tsp of cumin, 1/2 tsp of salt, and 1/4 tsp of black pepper over the contents of the skillet. Stir well to combine everything evenly.
7. 7Serve the Argentine migas hot.

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