Migas de pan

I cooked one of Spain's most emblematic dishes last night - migas de pan, or breadcrumbs. There are loads of different versions, but the one I do is something I saw on a cooking programme on Spanish telly. To make it, take stale white bread without the crusts, cut it into very small cubes, put the cubes in a bowl and sprinkle on a little water and plenty of pimenton (dulce or picante, depending on your preference). Leave them to rest for half an hour, then fry a handful of garlic cloves and a finely chopped chorizo in plenty of olive oil. When the garlic starts to brown, throw in the bread. Stir constantly until the crumbs are hot and crisp here and there; you're aiming for a consistency which is half way between cous-cous and croutons. Serve with anything you fancy; last night I did grilled aubergine, peppers and courgette, black pudding and fried eggs. You're supposed to serve some fruit with it, but I forgot. This is one of those peasant dishes that doesn't really sound that enticing until you eat it, and then you just want to eat it again. You do get it in the Alpujarra, but it's not special to the area - for that you have to go for spuds and do papas a lo pobre. I'll post a recipe for that one soon.