Migas Rurelas originated in the Castillo region of Spain. Nowadays, however, there are varieties known in all parts of Spain, Mexico and the rest of Latin America. You can prepare it with any sausage you can find, but it is absolutely best with the original spicy Chorizo.
300g/10.5 dried bread slices
¼ cup water
200g/7oz chorizo sausage
1 tsp. red paprika powder
A few spicy chilli peppers
A bunch of grapes
Cube the stale bread and place in a bowl. Sprinkle the water over it and leave it to soak overnight, or for at least two hours.
The next day, cube the bacon and slice the sausage, place in a skillet with little olive oil then sauté until browned. Next add half of the bread, a bit more olive oil and fry the bread until all of the grease is absorbed and the bread turns crunchy.
In another skillet heat some olive oil with the paprika and chili peppers. Add the remaining bread cubes and coat in the spices and olive oil. Fry until crunchy.
Place the contents of both skillets in a bowl then stir to combine. Serve garnished with grape.