Traditional recipes with compango

Compango is a set of traditional ingredients from Asturian and northern Spanish cuisine, composed mainly of cured meat products that provide an unmistakable flavour to various dishes. This set usually includes chorizo, blood sausage, bacon and, in some cases, ham or pancetta. Its origin dates back to the traditional cuisine of rural areas, where sausages and cured meats were essential to preserve food during the winter months.

Compango is not only an essential ingredient for recipes such as Asturian fabada or cocido montañés, it is also a reflection of the rich culinary tradition of northern Spain. Its smoky and salty character provides depth and complexity to stews, turning them into dishes full of flavour.

Main ingredients of compango

Chorizo: Made with pork, paprika, salt and garlic, chorizo ​​provides a smoky and slightly spicy touch to dishes.
Black pudding: Made with pork, onions and spices, its soft texture and intense flavour are essential to enrich stews.
Bacon: Also known as pancetta, this ingredient adds a fatty texture that enhances the flavours of the dish.
Cured lacón or bacon: Although it is not always present, cured lacón or bacon can be included to provide an additional touch of flavour.
Traditional recipes with compango step by step

Asturiana fabada

Asturian fabada is the most emblematic dish in which compango is the protagonist. This white bean stew is ideal for cold days and is synonymous with traditional Asturian cuisine.

Ingredients:

500 g of fabes (white beans)

1 chorizo

1 morcilla

150 g of bacon

1 piece of ham

1 onion

1 bay leaf

Salt to taste

Step by step:

Soaking the fabes: Soak the fabes overnight in cold water. Make sure the water covers them completely.
Initial cooking: Drain the fabes and place them in a large pot. Add cold water until they are completely covered.
Add the compango: Add the chorizo, morcilla, bacon and ham. You can also add a bay leaf for flavour.
Slow cooking: Cook on low heat for 2 to 3 hours. Make sure to skim the surface from time to time to remove impurities.
Adjust the salt: When the fabes are tender, adjust the salt to taste. It is important to do this at the end, as the compango can add salt to the stew.
Rest: Let it rest for a few minutes before serving. The flavour will be more intense.

Cocido montañés

This dish combines white beans with kale, offering a very tasty stew.

Ingredients:

400 g white beans

200 g kale

1 chorizo

1 morcilla

150 g bacon

1 onion

2 cloves garlic

Olive oil

Sweet paprika

Salt to taste

Step by step:

Compango With Lacon La Braña 500 Gr.€9.12Compango La Braña 250 Gr€4.86Fabada Asturiana Litoral 865 gr.€7.18

Soaking the beans: As with fabada, soak the beans overnight.
Cooking the beans: In a large pot, cook the beans with cold water, chorizo, morcilla and bacon. Cook over low heat.
Prepare the kale: Clean and cut the kale into thin strips. Boil it separately for about 15 minutes to soften its texture.
The sofrito: In a frying pan, fry the onion and chopped garlic with a splash of olive oil. Add a teaspoon of sweet paprika and mix well.
Add the cabbage: Add the cabbage to the stew along with the sofrito. Stir to integrate the flavors.
Cook over low heat: Cook everything together for 30 more minutes. Adjust the salt at the end.
Serve hot: Serve with bread to enjoy this dish.

Lentils with compango

Lentils with compango are an easy recipe full of flavor.

Ingredients:

300 g of brown lentils

1 chorizo

1 blood sausage

100 g of bacon

1 carrot

1 onion

1 green pepper

2 cloves of garlic

1 bay leaf

1 teaspoon of sweet paprika

Olive oil

Salt and pepper to taste

Step by step:

Soaking the lentils (optional): If you are using brown lentils, it is not mandatory to soak them, but you can soak them for 1-2 hours to reduce the cooking time.
Sofrito: In a large pot, sauté the chopped onion, garlic and green pepper in a splash of olive oil. Cook over medium heat until golden.
Add the paprika: Add the sweet paprika to the sofrito and stir quickly to prevent it from burning.
Add the lentils: Add the drained lentils to the pot and mix well with the sofrito.
Add the compango: Put the whole chorizo, blood sausage and bacon in the pot. This will allow them to add all their flavour to the stew. Also add the peeled and thickly sliced ​​carrot.
Cover with water: Add cold water until all the ingredients are covered. Add the bay leaf and a pinch of salt.
Cooking: Cook over medium-low heat for 30-40 minutes, stirring occasionally and adding more water if necessary. Adjust salt to taste at the end of cooking.
Remove the compango: Once the lentils are tender, remove the chorizo, blood sausage and bacon. Cut them into slices or small pieces and return them to the stew if you prefer to serve it all together.
Serve hot: Accompany the lentils with bread to enjoy this dish.

Other uses for compango

In addition to traditional recipes, compango can be used to enrich broths, lentil stews or even rice dishes. Its versatility makes it an essential ingredient for any lover of Spanish cuisine.

Your online compango store: Your Spanish Shop

At Your Spanish Shop, we know how important it is to maintain culinary traditions on your table, which is why we offer you authentic compango selected directly from Spanish producers. Perfect for preparing fabadas, cocidos and many other traditional dishes.

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