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Caldo Gallego (Galician Stew)

  • 6 servings
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This is my grandmothers recipe for "Caldo Gallego" which originates from Galicia, Spain. ... sorry my grandmothers does this a bit Cubanized (I like/ love things to be Cubanized though) because we use "Annato Seed Powder" or "Bijol" in most dishes and exclude "saffron" and use tomato often to give either a redish or yellow color to stews most Spanish I noticed won't include "bijol" or "tomato" to give "Caldo Gallego" a color besides white, that and some other stuff you'll see later. None the less this recipe is a great version of "Caldo Gallego" it is my grandmothers version (she is originally from Madrid, Spain and settled in Cuba and now resides in USA). It is flavorful with the right amount of everything and very satisfying. Also if anybody wants to see another good version of the Caldo Gallego done by a good Spanish cook check here: Also if anybody is interested further in Galician cooking check out "La Cocina de Lechuza" (the blog is in Spanish though):

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