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Caldillo de almejas: Clam soup [9] (“caldillo” is a clear thin soup). Chupe de locos: A rich stew made with the loco or Chilean abalone, served with bread and baked in clay pots or “Paila de greda” Sopa de ostras: Oyster soup; Pastel de pescado: Fish pie; Arrollado de chancho and Arrollado de huaso: Pork roll and chilli roll.
Meatball soup is a soup made using meatballs, simmered with various other ingredients.Meatball soup typically consists of broth with whole or cut meatballs. Common additions are vegetables, pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas. Fish dishes include pescaíto frito, soldaditos de Pavía, and parpandúa. Cured meats include serrano ham and ibérico ham. Typical drinks in the area include anise, wine (such as Malaga, Jerez, and Pedro Ximénez), and sherry brandy.
Arroz con leche (English: Rice with Milk) is a 1950 Argentine romantic comedy film of the classical era of Argentine cinema, directed and written by Carlos Schlieper with Julio Porter based on the play by Carlos Notti, "Noche en Viena".
Caldillo de perro (literally "dog soup") is a fish soup of Andalusia (southern Spain). [1] The name is said to come from "el Perro," the nickname of a shipboard cook in El Puerto de Santa María. [2] The main ingredients are hake, garlic, olive oil, lemons, and Seville oranges. [3] It is customarily served with sour orange juice. It is a common ...
Caldillo de congrio (Spanish for cusk-eel stock) is a Chilean fish soup. The dish is made of congrio dorado (pink cusk-eel) or congrio colorado (red cusk-eel), [1] cusk-eel species common in the Chilean Sea. [2] [3] The dish is made by boiling together fish heads, onion, garlic, coriander, carrots, and pepper. Once these are boiled, only the ...
Preparing a shrimp arroz caldoso. Unlike a paella, the pan is deep. Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth and rice with diverse flavourings and extra ingredients. [1] [2] The recipe is quite varied depending in which region of the Iberian Peninsula it is prepared.