Spanish Migas with Pork and Grapes

A rustic Spanish dish made with fried breadcrumbs, pork, and grapes. This shellfish-free version showcases simple, hearty flavors.

40m4 servings

Contains wheatSHELLFISH-free

600 cal|25g protein|45g carbs|40g fat|4g fiber

Ingredients

8 cups Day-old bread (crusty)
about 340 g Pork belly (skin removed)
4 cloves Garlic
1 tsp Smoked paprika
0.5 cup Olive oil
1 cup Red grapes
0.5 tsp Salt
0.25 tsp Black pepper

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

Instructions

1Cut the bread into small cubes and set aside to dry slightly.
2Dice the pork belly into small pieces.
3Heat olive oil in a large skillet over medium heat. Add the pork belly and cook until crispy and golden brown, about 8-10 minutes. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4Add sliced garlic to the skillet and cook until fragrant, about 1 minute. Stir in the smoked paprika.
5Add the bread cubes to the skillet and cook, stirring frequently, until golden brown and crispy, about 10-12 minutes. Add more olive oil if needed.
6Return the pork belly to the skillet. Add the red grapes and cook until they soften slightly, about 2-3 minutes.
7Season with salt and pepper to taste. Serve hot.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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