Migas bread cubes with pork belly and chorizo

Ingredients for 4 servings:

• 1 package of toast bread
• 3 cloves garlic
• 1 red bell pepper(s)
• 2 slice(s) pork belly, diced
• 200 g paprika sausage (chorizo), diced
• 1 handful of olives, pitted, quartered
• 2 tsp paprika powder
• some stockfish (bacalao), possibly
• n. B. water

Instructions

Working time approx. 35 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 3 hours 55 minutes

Cut the toast into small cubes and let them dry for about 24 hours. Any stale white bread will do, of course. Heat a little water (a pint full) with the paprika and the finely chopped garlic, let it steep for a while, then pour it over the dried white bread cubes. Mix well, cover, and let it steep for about 2-3 hours. Now place the bread cubes in a wok-like pot with a little olive oil over low heat, stirring constantly, until lightly browned. At the same time, in a second pan, add the diced pork belly, then the equally sized bell pepper, then the chorizo ​​cubes, frying over low heat until everything is cooked and the belly has rendered its fat. Now mix the bread cubes with the quartered olives (stuffed ones too) and the belly (including the cooking fat), and toast together for a few more minutes. You may also add the very, very finely chopped bacalao at this point, but this is not necessary. The whole thing shouldn’t have a dark color, but should still be lightly toasted but not dry. Be careful with the salt; the chorizo, olives, and bacalao are salted. It’s a typical Andalusian dish, often served as a tapa or as an appetizer.