Crumbs from Extremadura Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 2 tbsp olive oil
  • 4 cloves of garlic, sliced finely
  • 1 red pepper, diced finely
  • 5¼ oz (150 g) pancetta
  • 5¼ oz (150 g) chorizo
  • 1 tsp of pimentón dulce (sweet paprika)
  • 8¾ fl oz (250 ml) chicken or beef stock, or 250 ml (8¾ fl oz) water with salt
  • 1 lb (500 g) breadcrumbs
  • 4 eggs (optional)
How to Make It
  1. Heat the oil in a frying pan, and fry the garlic and pepper. When the garlic begins to brown, add the pancetta and the chorizo.
  2. Once it has cooked, after 5–10 minutes, add the paprika and stir, then quickly add the stock to make sure the paprika doesn’t burn.
  3. Add the breadcrumbs and combine over a low heat, stirring constantly, until the bread has soaked up all the juice.
  4. You can serve with a fried egg on top of each portion, if desired.

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