Migas is a wonderful dish enjoed in many different parts of Spain and Portugal, and can be prepared with either breadcrumbs or flour. It is said to have been introduced by shepherds as a way to use up whatever rations they had along with some remaining stale bread or flour while on the move. While not as well-known as paella, the dish is just as delicious and works very well when feeding a group.

This recipe looks good and tastes even better. Above all else, it’s very straightforward to make. Soft, high-quality chorizo from Spain works the best, and the Prosecco doesn’t have to be anything fancy.