Whenever I eat or cook this recipe, it takes me back to one of my earliest memories: my grandfather watching the evening news while cutting stale bread for making migas the next day. Migas was traditionally eaten almost every day, as it was great fuel for people working on the farms. It’s certainly not low in calories – but then nothing good is! There are so many different ways to prepare migas. Back at home, my family use just olive oil to cook the garlic and bread, and then cook the meat separately, serving it with coffee. I like to cook the chorizo first and then stir it back in at the end.