spanish

Rioja-Style Mushroom and Chorizo Migas

Name: Rioja-Style Mushroom and Chorizo Migas
Yield: 1 serving
Cuisine: spanish
Ingredients: 108 g day-old rustic bread (torn into small pieces); 63 g Spanish chorizo (cured, diced); 180 g mushrooms (sliced); 9 g garlic; 11 g extra-virgin olive oil; 2 g smoked paprika; 36 g water; 0.45 g salt; 0.45 g black pepper; 5 g fresh parsley (chopped)

This pan-fried dish pairs Spanish chorizo with mushrooms, day-old rustic bread and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

64 g Carbohydrates

32 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

108g day-old rustic bread (torn into small pieces) 286 kcal
63g Spanish chorizo (cured, diced) 208 kcal
180g mushrooms (sliced) 40 kcal
9g garlic 13 kcal
11g extra-virgin olive oil 97 kcal
0.9 tsp (2g) smoked paprika 6 kcal
36g water 0 kcal
0.22 tsp (0g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal
5g fresh parsley (chopped) 2 kcal

Cooking instructions

Spanish chorizo (curedextra-virgin olive oil
Heat olive oil in a skillet over medium heat. Add chorizo and cook 3-4 minutes until it renders some fat.
mushrooms (sliced)
Add mushrooms and cook 5 minutes until browned and their moisture evaporates.
garlicsmoked paprika
Stir in garlic and smoked paprika for 30 seconds.
day-old rustic bread (torn into small pieces)water
Add the torn bread and drizzle in the water. Cook 8-10 minutes, stirring and pressing, until crumbs are crisp in spots but still tender.
saltblack pepper
Season with salt and black pepper, then serve immediately.