Spanish Breadcrumb and Pork Skillet with Chorizo

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A rustic Spanish skillet that turns stale bread into crisp golden crumbs, fried with smoky chorizo, juicy pork, garlic, and smoked paprika. It's the kind of humble, satisfying dish born from making the most of day-old bread, and it comes together in a single pan.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 36 gFat
• 10 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 3 gSugar
• 32 gProtein
• 880 mgSodium
• 480 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 20 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the bread

• 8 oz (about 4 cups) day-old rustic country bread, torn into 3/4-inch pieces
• 1 small green bell pepper, finely diced
• 6 garlic cloves, thinly sliced
• 3 tbsp extra-virgin olive oil, plus more as needed
• 1/2 tsp kosher salt, plus more to taste

For the pork

• 1 lb boneless pork shoulder, trimmed and cut into 1/2-inch cubes
• 4 oz dry-cured Spanish chorizo, casing removed and diced
• 1 tsp sweet smoked Spanish paprika (pimentón dulce)
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley
• Lemon wedges, for serving

Directions

1. If the bread isn't already stale, spread the torn pieces on a baking sheet and bake at 300°F for 15 minutes until dry to the touch but not browned; set aside.
2. Toss the pork cubes with the smoked paprika, black pepper, and a light pinch of salt. Let them sit at room temperature for 10 minutes to take the chill off.
3. Heat 2 tablespoons of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the chorizo and cook for 3 to 4 minutes, stirring, until the paprika-red fat has rendered out.
4. Push the chorizo to the side and add the pork cubes in a single layer. Brown on all sides, 6 to 8 minutes total, then transfer the pork and chorizo to a plate.
5. Lower the heat to medium. Add the bell pepper and sliced garlic to the same skillet and cook for 2 to 3 minutes until softened and fragrant, scraping up the brown bits from the pork.
6. Add the dried bread, drizzle in the remaining 1 tablespoon olive oil, and toss to coat every piece. Press down gently and cook for 6 to 8 minutes, stirring only occasionally, until the crumbs are deep golden and crisp.
7. Return the pork and chorizo to the skillet along with any juices, fold in the parsley, and warm through for 2 to 3 minutes. Taste and adjust salt.
8. Serve straight from the pan with lemon wedges for squeezing over the top.

Cook’s Notes

• Day-old, properly stale bread is essential; fresh bread will steam and turn gummy instead of crisping.
• Use authentic Spanish pimentón if you can; sweet, bittersweet, or hot varieties all work depending on how smoky you want the dish.
• Resist the urge to stir the breadcrumbs constantly; letting them sit against the hot pan is what builds a golden, crunchy crust.
• In some Andalusian and Extremaduran versions, a handful of seedless grapes or pomegranate seeds are folded in at the end for sweet-tart contrast.
• A splash of sherry vinegar stirred in just before serving brightens up all the rich pork and chorizo fat.

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