Ingredients
- 400 g day-old bread
- 150 g chorizo
- 150 g pork belly
- 1 green bell pepper
- 4 garlic cloves
- 1 teaspoon sweet paprika
- 60 g extra virgin olive oil
- Water
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Cut the bread into small pieces, sprinkle with water and salt and let rest covered with a cloth for an hour.
- Put the garlic in the mixing bowl and chop 3 sec/speed 5. Add the oil and sauté 5 min/Varoma/speed 1.
- Add the diced chorizo and pork belly and the pepper in strips and sauté 8 min/Varoma/spoon speed/reverse.
- Add the paprika and mix 30 sec/Varoma/spoon speed/reverse.
- Transfer the sofrito to a large pan, add the dampened bread and sauté over medium heat, stirring, until the migas are loose and golden.
- Serve hot with grapes or melon.
Tips
- The bread should be moist but not soggy.
- Sauté patiently to get loose, separated crumbs.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
