The day before, the crumbs are chopped, moistening them slightly and letting them rest covered with a cloth. In a frying pan with half the oil, fry the ham, chorizo, or bacon, and reserve it separately. In the remaining oil, along with the rest, brown the garlic, add the tablespoon of paprika and then the crumbs and ham. With a wooden trowel, they are constantly stirred until they take color and soak in the water, so that they are dry and loose. They are tested and it is rectified with salt. They can be garnished with croutons of fried bread.