With the favorites list you can create your best travel guide
Fromasturias.com
Asturian fabada recipe

Asturian fabada recipe

  • play video
flickr reports: Photoset not found

    In Asturias we have an extraordinarily extensive menu: fabes with chicken, fabes with partridge or fabes with hare, fabes with wild boar leg, fabes with pitu de caleya, fabes with pixin or monkfish, fabes with clams, fabes with centollu, etc. But the most universal dish of Asturias is FABADA, abundant and popular, which has given the Principality great gastronomic fame.


    Traditional fabada recipe

    Ingredients 4 people:
    · 1 / 2 kg. of fabes
    · Compango (Chorizo, Asturian black pudding, cured meat and bacon)
    · Virgin olive oil and salt

    The compango is a very appropriate Latin term because it has the meaning of partner, complement, among other meanings. In the case that concerns us, it refers the set of meats, sausages and salted meats that accompany fabes. The composition of the compangu is very variable and depends on the type of stew that is made and the costumbrismo of the area where it is made. Thus, for example, in the center-east of Asturias, the pot of cabbage has a compango based on blood sausage (cured or fresh), sausage, rib (fresh or salty) and bacon; sometimes bones in salting and some adobo (sirloin) of pork. In the Asturian West, in addition to the previous meat ingredients, the presence of the butietsu (botelo or botillo) is indispensable, which in the east and in the center is practically unknown.

    According to the current custom, the most widespread compangu, consists of chorizo, cured Asturian sausage, lacón and bacon; although in some areas sausage is authorized (or tolerated).

    The fabes are cooked slowly next to his compangu ... we forgot, the night before we put them to soak in cold water; in another container, in warm water, The bacon, ham, chorizo ​​are also soaked….

    The next day, when they begin to cook, we remove the foam that they release with a slotted spoon. After an hour of cooking, always on a low heat, a glass of cold water is poured. Thus "we frighten" les fabes, which is the same as curbing the boil. We continue to simmer and with the pot covered until the beans are made. If we see that there is little liquid left we are adding cold water. But being careful that there is not much left as they can be skinned. The time it takes to cook some beans is very variable, some people spend more than part-time, although with approximately about three hours it may be worth

    Cooking tricks:
    1 · We don't let them boil, we "scare" them with a glass of cold water to stop the boil.
    2 · The cooking time depends on whether the fabas are old or new, or if the water is hard (in this case, use mineral water).
    3 · If we see that in the end the broth comes out very liquid we can squeeze some fabas and thus we will get a thicker broth.
    4 · Some people, before consuming them, let the dish rest for a whole day before, ensuring that the flavors mix and rest properly.

    How it is served:
    To serve it at the table we will put the fabes with their broth in a tureen and the "compangu" in a separate source.

    Recipe fabes with clams

    Ingredients 4 people:
    · 1 / 2 kg. of fabes
    · 1 / 2 kg of clams
    · 1 Tomato
    · 1 Chive
    · 1 Carrot
    · 1 Leek
    · 1 Bay leaf
    · 4 Cloves of garlic
    · Virgin Olive Oil, vinegar, salt and chopped parsley

    They are cooked with onion, garlic, leeks, tomatoes, parsley and carrots all well chopped into very small cubes. They add two tablespoons of vinegar and a quarter of a liter of oil, and put it on low heat for about an hour, with the precaution that "les fabes" are not left without covering water (if necessary, it would be added cold water). After this time, season and add half of the clams that we will have made to the sailor (to which the shells will be removed) with its sea broth. We let the clams cook with “les fabes” together during About an hour. At the same moment of serving, add the rest of the clams with their broth (they do not remove the husks) and they are presented with a little parsley sprinkled on top.


    coordinates Latitude: 43.3602333 Length: -5.8458009 qualifying.

    Your comments

    Interesting near here
    NH Oviedo Principado

    NH Oviedo Principado

    to 0,23 km The NH Oviedo Principado Hotel is located in one of the streets of the old town, in front of the historic University of Oviedo, an excellent location since we are 400 meters from the c ...
    Room Mate Marcos

    Room Mate Marcos

    to 0,61 km The Room Mate Marcos is installed in a central area of ​​the capital of Oviedo, about 5 minutes walk from the Cathedral of Oviedo, the Fontán market or the Plaza del Ayuntamiento. Its deco ...
    Eurostars Hotel de la Reconquista

    Eurostars Hotel de la Reconquista

    to 0,76 km The Eurostars Hotel de la Reconquista is an emblematic hotel of the city of Oviedo, it is not in vain that the winners of the Princess of Asturias Awards stay there annually, it occupies a building ...
    see video of El Fontán Market
    El Fontán Market

    El Fontán Market

    to 0,05 km In 1660 it was when the construction of the area began with a series of supported houses, later called Arco de los Zapatos. On one of the sides of the Plaza del Fontán opens the Pla ...
    Tourist Offices of Asturias

    Tourist Offices of Asturias

    to 0,06 km Asturias Airport Tourist Information Office: Asturias Airport. 33459, Santiago del Monte. Telephone: 902 300 202 Email: citpa.a Aeropuerto@infoasturias.com Office ...
    see video of The historic center of Oviedo
    The historic center of Oviedo

    The historic center of Oviedo

    to 0,08 km The walk that we propose below is a return to the gaze of that Oviedo that Leopoldo Alas "Clarín" portrayed. He knew him almost in the same way that he presents himself to us today, and served him ...

    We use Cookies to analyze traffic and personalize content and advertisements.
    I agree
    Privacy Policy