Migas of Charles IV

Ingredients

• 1 loaf candeal bread (fine white bread)
• milk
• to taste salt
• 2–3 cloves garlic
• 2–3 tablespoons fine olive oil
• 2–3 ounces tocino (salt pork / cured pork belly)
• 2–3 slices chorizo extremeño (Extremaduran chorizo)
• 1 cup grapes

Instructions

1. Cut the candeal bread into crumbs the size of chickpeas (garbanzos). Moisten them with milk, season with salt, and wrap in a clean cloth to rest.
2. Heat fine olive oil in a skillet and fry the garlic cloves until golden; discard them once fried. Add the cubed tocino (salt pork) and chorizo extremeño rounds, cooking until everything is well browned and the flavors have mingled.
3. After the breadcrumbs have rested in the cloth, add them to the skillet and sauté over gentle heat, stirring constantly without stopping, until they are loose and light but not dry.
4. When ready to serve, scatter grapes (preferably from Chelva or Almería) over the top and bring to the table very hot.