“Migas” with Iberian Chorizo and roasted peppers

For Ajo Blanco cream with Altanera Iberian Loin fine chips

Ingredients

• 500 gr of bread crumbs
• 2 garlics
• paprika
• olive oil
• 100gr of Altanera iberian chorizo
• 4 roasted peppers

Elaboration

Cut the garlic into slices and put them to brown in a casserole with olive oil. Add the Altanera Iberian Chorizo cut into dices and the bread crumbs. Add a tablespoon of paprika and mix well. Refresh with half a glass of water so that the crumbs are not too dry and reserve.Sauté the peppers in a pan with olive oil and salt.

Presentation

Place the peppers on a plate and on these the crumbs. Finish by sprinkling some paprika.