Migas

This is one of those homely, satisfying dishes that you'll rarely find on restaurant menus outside the Montes de Malaga. The flavourful croutons are a good base for fried eggs and sausage. They're excellent added to soups or turned into a stuffing for fish or fowl.

Cut two-day-old bread, crusts and all, into very small dice. Sprinkle with salted water – enough to thoroughly dampen but not soak the bread. Wrap the croutons in a dampened tea towel and tie it tightly. Let sit for a few hours or overnight. In a little oil or lard slowly fry salt pork, or bacon, cut in very small dice. Add chopped red pepper, chopped garlic, chopped parsley and a little chopped chili pepper, if desired. Add the bread cubes and sauté them, stirring constantly, until slightly toasted. Sprinkle with a little paprika to colour, but don't allow them to burn. If the migas are served with milk, they're migas canas. They can also be served with thick, hot chocolate.