4 typical Asturian recipes step by step

Asturias, with its culinary wealth and centuries-old traditions, is a region known for its delicious cuisine that combines local products and traditional techniques. At Your Spanish Shop we have all the ingredients you need to enjoy these recipes.

Fabada Asturiana

Ingredients (for 4 people):

500 g of Asturian beans
2 Asturian chorizos
2 Asturian black puddings
200 g of cured bacon
1 ham bone
1 onion
2 garlic cloves
1 bay leaf
Salt to taste
Saffron threads

Preparation:

Prepare the beans: The night before, soak the beans in plenty of cold water. Let them rest for at least 12 hours.

Initial cooking: Drain the beans and place them in a large pot. Add the chorizo, blood sausage, bacon, ham bone, peeled onion, whole garlic cloves and bay leaf.

Cook over low heat: Add cold water and bring to the boil. When it starts to boil, remove any foam that forms on the surface with a skimmer.

Add the saffron: Add the saffron threads previously soaked in a little hot water. Cook over low heat for 2-3 hours, adding small amounts of cold water if necessary to "scare" the beans and prevent them from falling apart.

Adjust the salt: Taste the broth and adjust the salt to taste at the end of cooking. Remove the sausages and cut them into slices before serving. Enjoy this delicacy accompanied by a good piece of bread.

Porte Asturiano

Ingredients (for 4 people):

300 g of Asturian beans
2 Asturian black puddings
2 Asturian chorizos
200 g of ham or bacon
300 g of cabbage (curly cabbage)
2 large potatoes
1 ham bone
1 garlic clove
Salt to taste
Sweet paprika

Preparation:

Prepare the beans: Soak the beans overnight in plenty of cold water.

Initial cooking: In a large pot, place the beans, ham, chorizo, black pudding and ham bone. Add cold water and cook over low heat. Remove any foam that forms on the surface.

Add the cabbage and potatoes: Wash and cut the cabbage into small pieces. Peel and cut the potatoes into chunks (irregular pieces). Add them to the pot after one hour of cooking.

Garlic and paprika stir-fry: In a separate pan, fry the chopped garlic clove with a little olive oil. Add a teaspoon of sweet paprika and stir quickly so it doesn´t burn. Pour the stir-fry into the pot.

Final cooking: Cook everything together for another hour over low heat, adjusting the salt to taste. The result should be a thick, flavourful stew, ideal for cold days.

Asturian Cachopo

Ingredients (for 4 people):

4 large Asturian beef fillets
4 slices of Serrano ham
4 slices of cheese (Cabrales type or a soft cheese)
Flour
2 eggs
Breadcrumbs
Olive oil for frying
Salt and pepper to taste

Preparation:

Prepare the meat: Spread out the beef fillets and flatten them with a kitchen mallet so they are thin and uniform. Salt and pepper to taste.

Assemble the cachopo: Place a slice of Serrano ham and a slice of cheese on a beef fillet. Cover with another fillet, pressing the edges together to seal.

Coat: Coat each cachopo in flour, making sure to coat the edges well. Then, coat in beaten egg and finally in breadcrumbs.

Fry: Heat plenty of olive oil in a large frying pan. Fry the cachopos until golden and crispy on both sides. Drain on paper towels to remove excess oil.

Serve: Serve the cachopo with French fries, salad or roasted peppers.

Asturian Rice Pudding

Ingredients (serves 6):

1 litre of whole milk
100 g of round rice
200 g of sugar
1 cinnamon stick
The peel of a lemon (without the white part)
50 g of butter
Ground cinnamon to decorate

Preparation:

Infuse the milk: In a large saucepan, heat the milk together with the cinnamon stick and lemon peel. Cook over low heat for 10 minutes to infuse the flavours.

Cook the rice: Wash the rice under cold water and add it to the hot milk. Cook over very low heat, stirring constantly to prevent the rice from sticking. This process can take between 40 and 50 minutes.

Add the sugar: When the rice is almost cooked, add the sugar and butter. Keep stirring until the rice is soft and the mixture has a creamy texture.

Serve: Remove the cinnamon stick and lemon peel before serving. Pour the rice pudding into individual bowls or a large serving dish. Sprinkle cinnamon on top and, if you want to give it a special touch, burn a little sugar on the surface to create a crunchy crust.

Tips for a perfect result

Quality of ingredients: Asturian cuisine stands out for the quality of its products. Always use Asturian beans, local sausages and fresh milk to obtain the authentic Asturian flavour.
Patience: Traditional Asturian cuisine requires time and care. Cooking over a low heat is key for the flavours to blend and for the dishes to reach their maximum splendour.
Accompaniments: These dishes are best enjoyed accompanied by a natural Asturian cider, the perfect complement to balance the intense flavours of the food.

At Your Spanish Shop we offer you the best ingredients of Asturian cuisine.