[DeFault User]

I am having dinner there for Father's Day. He will make me a rabbitt and partridge paella, if I bring my last bottle of 1948 Grand Duque de Sevilla Burgundy and share it with him.

Oh, that does sound good. More and more people are starting to appreciate good Spanish wines. While traveling in Spain, we would often economize on lunch by buying a flauta or two of bread still hot from the panaderia, a half kilo of chorizo, some cheese and a bottle or two of the local red wine. Some of that local vino tinto was the best I've ever had.

Another Spanish dish I grew to love was caldo gallego. It appealed to the Southerner in me. Have you tried it?

[Luis Gonzalez]

"Another Spanish dish I grew to love was caldo gallego."

Tried it?

That's my father's favorite!

Spanish Caldo Gallego

• 1/2 pound Dry white beans
• 1 pound Chicken thighs
• 1/2 pound Chorizo, Spanish or Mexican -- cut 1/2" pieces
• 1/2 pound Smoked ham -- cut 1/2" dice
• 1/4 pound Salt pork -- chopped
• 1 medium Onion -- chopped
• 3 Garlic cloves -- crushed
• 2 teaspoons Worcestershire sauce
• 2 drops Tabasco sauce
• 1/2 pound Potatoes -- peeled, quartered, and sliced
• 1/2 pound Cabbage -- thinly sliced
• 3 cups Kale -- tough stems removed, and thinly sliced
• 1/2 pound Turnip -- peeled, quartered, and sliced
• Freshly-ground black pepper -- to taste
• Salt -- to taste

Soak the dried white beans overnight in water. Drain well. In an 8-quart stockpot place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Simmer all , covered, for 45 minutes, or until the chicken is tender. Remove the chicken from the pot. Debone the chicken, chop the meat and reserve. Add to the pot the potatoes, green cabbage, kale, and turnips. Simmer, covered, for 25 minutes. Return the boned chicken to the pot and add salt and freshly ground pepper to taste. Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.