Someday, I would like to visit Spain. Until then, I will continue to eat at American tapas bars and watch Spain... On the Road Again (that PBS show where a chef, a cookbook author, and two gorgeous actresses drive around Spain in a convertible Mercedes). I will also continue to make caldo gallego, a comforting, filling soup that makes great use of all the turnips and potatoes we're eating this winter.
(recipe from Serious Eats)
1/4 pound pancetta or slab bacon, cut into 1/4-inch dice
1 15-ounce can white beans, drained and rinsed
1 medium onion, cut into 1/2-inch dice
1 large baking potato or 1/2 pound smaller potatoes, cut into 1/2-inch dice
1 large turnip, peeled and cut into 1/2-inch dice
1/4 pound Spanish chorizo, casings removed, cut lengthwise then into 1/4-inch thick slices
1/2 pound turnip greens (or other dark leafy green, such as kale or spinach), stemmed and coarsely chopped
In a large soup pot, cook the pancetta or bacon over medium heat for about ten minutes, stirring occasionally, until the fat is rendered.
Add onion, potato, and turnip to the pot along with enough water to cover, and simmer for about 20 minutes until almost soft but not falling apart.
Add the beans, chorizo, and greens and continue simmering until the greens are tender. Season to taste with salt and pepper. Serve with crusty bread.