Spanish Caldo de Cuarentena

Ingredients

The Spanish adaptation of Caldo de Cuarentena incorporates traditional Spanish ingredients and flavors. It replaces some of the Mexican spices with Spanish paprika, which adds a smoky and earthy flavor to the soup. Additionally, Spanish chorizo is used instead of Mexican chorizo, giving the soup a distinct Spanish twist. The use of Spanish olive oil and saffron further enhances the flavors and authenticity of the dish. We alse have the original recipe for Caldo de cuarentena, so you can check it out.

• 2 tablespoons (30ml) Spanish olive oil 2 tablespoons (30ml) Spanish olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 leek, sliced 1 leek, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon Spanish paprika 1 teaspoon Spanish paprika
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 pound (450g) chicken, beef, or pork, cut into bite-sized pieces 1 pound (450g) chicken, beef, or pork, cut into bite-sized pieces
• 1 Spanish chorizo, sliced 1 Spanish chorizo, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the Spanish olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the sliced carrots, cubed potatoes, sliced leek, diced red and green bell peppers, and diced tomato to the pot. Sauté for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the Spanish paprika over the vegetables and stir well to coat.
5. 5.
   Add the bay leaf, thyme sprig, and saffron threads to the pot.
6. 6.
   Pour in the chicken or vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low and add the chicken, beef, or pork, along with the sliced Spanish chorizo.
8. 8.
   Simmer the soup for about 30 minutes, or until the meat is cooked through and the flavors have melded together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the bay leaf and thyme sprig from the pot.
11. 11.
    Serve the Spanish Caldo de Cuarentena hot, garnished with fresh parsley.

Treat your ingredients with care...

• Spanish chorizo — Choose a cured and firm chorizo for the best flavor. If unavailable, you can substitute with smoked paprika for a similar smoky taste.
• Saffron threads — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the soup.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Serve the soup with crusty bread for a complete meal.
• Feel free to add other vegetables such as zucchini or green beans for added variety.
• Make a larger batch and freeze the leftovers for future meals.
• Adjust the seasoning according to your taste preferences.

Serving advice

Serve the Spanish Caldo de Cuarentena in deep bowls, allowing the flavors and aromas to waft through the air. Accompany it with a side of crusty bread for dipping and savoring every last drop of the delicious broth.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley on top to add a pop of color. Serve it in traditional Spanish ceramic bowls to enhance the presentation and create an authentic dining experience.