Shepherd's fried breadcrumbs with chorizo and grapes (Migas)

1. The night before, cut stale one- or two-day-old bread into small 1 cm cubes or pieces, sprinkle with the salted water in a bowl, cover with a tea towel and leave until morning – this makes the crumbs soft inside and crisp outside.

2. In a large deep frying pan, fry the crushed unpeeled garlic in the olive oil until golden, then add the diced pork belly and sliced chorizo and fry for 6-8 minutes until crisp.

3. Lift out the meat and garlic, leaving the fat in the pan.

4. Add the damp bread to the fat and fry over medium heat for 15-20 minutes, turning and "chopping" constantly with a wooden spoon, until golden and crunchy; sprinkle with the paprika towards the end.

5. Stir the meat and garlic back in and fry together for 2 more minutes.

6. Serve with cold grapes – the fresh, cool grapes balance the rich, spicy crumbs perfectly.

Tip: This is an ancient shepherds' dish for using up bread: the secret is constant stirring, or the crumbs clump and burn.