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Sprinkle the 3 teaspoons of salt and 2 teaspoons of pimentón over the moistened bread, tossing well to coat each piece evenly. Cover the bowl with a damp cloth and let it rest overnight. This allows the bread to absorb the seasonings and soften slightly.
The next day, pour 6 to 8 tablespoons of virgin olive oil into a deep frying pan and set it over medium heat.
Add the crumbled or diced 2 chorizos, the 2 tablespoons jamón, and the 1 handful bacon rashers to the pan. Stir-fry until they're almost cooked through, about 5-7 minutes, rendering out some of their fat.
Tip the prepared bread into the pan. Toss and turn the bread constantly for 3 to 4 minutes over medium heat, ensuring it soaks up all the flavorful oil and fat from the meats. Keep tossing until the migas are lightly toasted and crisp on the outside, but still soft and yielding in the center.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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