Fabada asturiana
Fabada Asturiana is traditionally served on a large clay platter and scooped up with rustic bread. Eating it is an act of indulgence, one that is slowly savored to truly appreciate the myriad of spices, herbs and textures. The beans are plump and offer a nice crunch to the dish, while the pork provides a robust flavor that is enhanced by the garlic and aioli.
The key to a great Fabada is the quality and freshness of the ingredients; the better they are, the more enjoyable and fulfilling the experience will be. There is nothing quite like gathering around the table to enjoy a plate of freshly-prepared Fabada Asturiana, a wonderful way to share a meal and create memories that will last a lifetime.
It is said that if someone is served Fabada Asturiana they will always come back for more, because it is an experience that cannot be matched. Whether served alongside crusty bread or simply as a stand-alone dish, Fabada Asturiana will leave your taste buds enraptured, begging for more. So why not give it a try? You won't be disappointed.
Fabada asturiana recipes
Amazing Fabada asturiana recipes sourced from the web.
The origin of Fabada asturiana
to spice it up
As far back as antiquity, Spain has been home to a myriad of local dishes, the most notable being the behemoth of cuisine that is Fabada Asturiana.
Originating in the formative months of the 15th century in the hearty land of Asturias, along the ragged coast of Northern Spain, this grandiose culinary platter occupies an echelon of eminence in the annals of Spanish gastronomy.
It existed initially as a humble dish of simmered white beans, surrounding an oblong trio of pork-based meats - pancetta, sausage and morcilla. These ingredients were sourced from the lush, verdant woodlands of the region, prime hunting grounds for nomadic shepherds, who seasonally traversed the rugged terrain with their flocks of livestock.
Through the years, each new generation of cooking devotees has added their own flourishes to the recipe: succulent cuts of fatty cuts of ham or bacon, tender slices of chorizo, sometimes even gelatinous morcón - a prepared sausage made from pig’s gut - to imbue the dish with as much flavor as it can handle.
Today, the soul-warming dish remains popular throughout Spain, not only due to its hearty, stick-to-your-ribs quality, but also an affiliation with traditional Asturian culture, linking the present day to the proud past of the mountainous enclave. As a result, Fabada Asturiana is a mainstay of the national landscape, an ode to history and quite simply, a damn delicious way to savor Spain's storied past.
Types of Fabada asturiana
The iconic Asturian dish Fabada asturiana is renowned for its deep, complex flavors and its rich texture. With its smoky and hearty taste, this traditional Spanish stew has been a beloved staple of the region for centuries, and many recipes exist with variations in ingredients and technique. Fabada asturiana contains a plethora of flavorful ingredients, with some adaptations based on regional availability and personal preference.
At the core of all versions of the classic recipe is a combination of white beans, chorizo, morcilla (blood sausage), pork fat and vegetables such as onions and garlic. The various components are added to a large pot and simmered together for several hours until the ingredients are cooked through and the flavors have melded together. Additional ingredients, such as saffron, paprika, bay leaves and parsley, can be added and adjusted to enhance the flavor. In some regions, even the type of bean used can be changed, often incorporating large yellow beans and smaller white beans.
Once the Fabada asturiana is finished cooking, it is served hot with a crunchy topping of pan-fried croquettes called "picadillo de sidra," made from apples and lard. These croquettes are usually served alongside the stew and add a pleasing contrast to its soft ingredients. Many also add a light dusting of paprika to the top to add a pop of color and some spice.
For those looking to add variety to their Fabada asturiana experience, there are other options available. For example, some people choose to replace the traditional white beans with lentils to create a lighter stew, or add red peppers and tomatoes to give it an unmistakable Mediterranean twist. Some also prefer adding a dash of cream or a hearty scoop of sour cream to give it a silky mouthfeel.
Fabada asturiana is a truly unique and delicious dish that is perfect for colder months. With its myriad of regional variations and creative spins, each version of the stew holds its own unique culinary appeal. Whether served traditionally or with a modern twist, this classic Spanish stew is sure to never go out of style.