Dish

Fabada Asturiana

Fabada Asturiana is made with large white beans, chorizo sausage, morcilla (blood sausage), pork shoulder, and saffron. The beans are soaked overnight and then cooked with the meats and saffron until they are tender and flavorful. The dish is typically served with crusty bread and a glass of red wine.

European cuisine› Mediterranean cuisine› Spanish cuisine

Stew

Origins and history

Fabada Asturiana has been a staple dish in the Asturias region of Spain for centuries. It was originally a peasant dish, made with whatever ingredients were available. Today, it is considered a national dish of Spain and is enjoyed by people all over the world.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of meat products. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Fabada Asturiana, but the basic ingredients remain the same. Some recipes call for the addition of vegetables such as carrots and onions, while others use different types of sausage or meat.

Presentation and garnishing

Fabada Asturiana is traditionally served in a clay pot, which helps to keep the dish warm and adds to the presentation. A sprinkle of chopped parsley or paprika can be used as a garnish.

Tips & Tricks

To save time, the beans can be cooked in a pressure cooker instead of soaking them overnight. This will reduce the cooking time by several hours.

Side-dishes

Crusty bread is the perfect side dish for Fabada Asturiana, as it can be used to soak up the flavorful broth. A simple green salad can also be served on the side to balance out the richness of the stew.

Drink pairings

A glass of red wine, such as a Rioja or Tempranillo, pairs well with Fabada Asturiana. The tannins in the wine help to cut through the richness of the dish.