Caldo

Jamón Consommé

Preparation info

  • 12

    Serves
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I CAN’T WALK PAST A BAR THAT DISPLAYS A HANDWRITTEN SIGN SAYING ‘HAY CALDO’, OR WE HAVE BROTH’. INSIDE, THE BAR STAFF ARE SERVING UP LITTLE GLASSES OF RICH STOCK LEFT OVER FROM THE COCIDO. TO MAKE A COCIDO IS SIMPLE, BUT IT TAKES GREAT PREPARATION AS IT IS A RICH, SLOW-COOKED STEW CONTAINING CHICKPEAS, VEGETABLES, MEATS, CHICKEN, SAUSAGES AND, OF COURSE, JAMÓn. THIS IS A SHORTCUT TO THE SAME RICH, LIP-SMACKING CLEAR SOUP THAT SOMETIMES I JUST CRAVE. FOR THIS SOUP