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Paprika-infused Caldo Gallego

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Ingredients

  • 1/2 pound of Spanish chorizo, sliced
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 potatoes, peeled and diced
  • 1 bunch of turnip greens, chopped
  • 6 cups of chicken broth
  • 1 teaspoon of paprika
  • Salt and pepper to taste

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Paprika-infused Caldo Gallego

Created by: Howcan Team

Ingredients

  • 1/2 pound of Spanish chorizo, sliced
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 potatoes, peeled and diced
  • 1 bunch of turnip greens, chopped
  • 6 cups of chicken broth
  • 1 teaspoon of paprika
  • Salt and pepper to taste

Instructions

  • In a large pot, cook the sliced chorizo over medium heat until it releases its oils, about 5 minutes.
  • Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
  • Stir in the diced potatoes and chopped turnip greens, then pour in the chicken broth.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
  • Stir in the paprika, salt, and pepper, and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
  • Serve the paprika-infused Caldo Gallego hot and enjoy!
Soup
Spanish

Caldo Gallego, a traditional Spanish soup hailing from the Galicia region, has a rich history dating back to the Middle Ages. Originally a humble peasant dish, it has evolved into a beloved staple of Spanish cuisine. The addition of paprika brings a smoky depth to the soup, enhancing its earthy flavors. Renowned chefs like José Andrés have popularized this dish in their restaurants, showcasing its rustic charm and hearty appeal. The best versions of Caldo Gallego can be found in Galicia, where local ingredients like chorizo, greens, and potatoes are essential for an authentic taste. The key to a perfect Caldo Gallego lies in the balance of flavors and the quality of the paprika, which elevates the dish to new heights.

80 min

|

6

|

320 calories

Instructions

  • In a large pot, cook the sliced chorizo over medium heat until it releases its oils, about 5 minutes.
  • Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
  • Stir in the diced potatoes and chopped turnip greens, then pour in the chicken broth.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
  • Stir in the paprika, salt, and pepper, and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
  • Serve the paprika-infused Caldo Gallego hot and enjoy!
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