Migas with Padrón Peppers
Migas with Padrón peppers is a rustic Spanish main course made from stale bread rolls, pancetta, chorizo, garlic and fiery hot paprika. The Thermomix TM7 grinds the paprika fresh, browns the pancetta evenly and coats every bread cube with the rich, smoky flavours of this heartyExtremaduran classic.
About this recipe
Migas with Padrón peppers in the Thermomix TM7 brings one of Spain's most beloved rustic recipes straight to your all-in-one kitchen machine. Traditionally prepared by shepherds in Extremadura to use up stale bread rolls, this migas recipe transforms humble ingredients like pancetta, chorizo, garlic and hot paprika into a golden, crispy main course worthy of a quick weeknight dinner. The TM7 makes the process remarkably simple: the built-in scale weighs the olive oil and bread directly into the bowl, while precise heating ensures the garlic cloves flavour the oil without burning. Padrón peppers add their famous element of surprise, since most are mild yet occasionally one delivers a fiery kick. Whether you are searching for Spanish recipes with chorizo, ways to use stale bread or a hearty Thermomix TM7 dinner, these migas deliver smoky depth, crispy texture and authentic Spanish flavour in a single bowl, ready to share with family and friends.
Preparation tips
- Use bread rolls that are at least one day old, since fresh bread turns soggy instead of forming the crispy cubes that make migas so appealing. Cut the stale rolls into even pieces so every cube crisps up uniformly alongside the pancetta and chorizo.
- Blister the Padrón peppers separately in a hot pan with a little olive oil just before serving, then arrange them on top of the migas. This keeps their skin lightly charred and their characteristic surprise heat intact rather than lost in the mixture.
- For a milder family version, replace the hot paprika with sweet smoked paprika and swap the chorizo for a gentler cooking sausage. The migas also taste excellent the next day, briefly reheated in a frying pan to restore the crispness of the bread cubes.
Recipe variations
- Vegetarian migas: omit the pancetta and chorizo and add smoked mushrooms and cubes of aged Manchego-style cheese instead. Keep the Padrón peppers, garlic and hot paprika so the smoky, spicy character of the original migas remains fully present.
- Festive autumn variation: add diced pumpkin or sweet potato steamed until just tender, and finish with toasted almonds and a drizzle of sherry vinegar. This seasonal version pairs beautifully with a glass of dry Spanish white for a tapas-style gathering.
Thermomix TM7 Benefits
- Weighing the olive oil and stale bread rolls directly in the TM7 bowl guarantees consistent migas portions every single time. [Time Savings]
- Grinding hot paprika from whole flakes in the Thermomix releases a far deeper smoky aroma than pre-ground shop-bought powder. [Multi-Function]
- Chopping the garlic cloves and pancetta in the TM7 bowl takes seconds and creates uniform pieces that fry evenly without burning. [Multi-Function]
- Heating the olive oil at controlled temperature lets the TM7 infuse garlicky flavour slowly while you toss the bread cubes by hand. [Precision Control]
- Browning the chorizo in the Thermomix renders its smoky paprika oil, which then coats every piece of bread with rich Spanish flavour. [Multi-Function]
Ingredients
- water
- stale bread rolls
- olive oil
- garlic cloves
- pancetta
- pimiento de Padrón
- chorizo
- hot paprika