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HOMENADE RECIPE
Fabada Asturiana
Recipe for Recipe for 6 people
Fabada Asturiana
Elaboration

Many distinguished celebrities have praised the fabada when they visited our region. It can be said that there is no writer, no minister, businessman, bishop, clown, nor film director, that having visited Asturias has not tasted our dish per excellence, the one that has given us more fame both in Spain and abroad. From Buñuel to Cela, From Mexico to Barcelona, the fabada is one of our best- known and most celebrated features.



(Ingredients for 6 serves)

600 grams of Fabes or Beans; two pork morcillas; three chorizos; 300 grams of tocino (bacon); 250 grams of lacón; four cloves of garlic; a small onion; parsley; saffron and salt.

Leave the Fabes to soak in water from the day before cooking. Do the same with the lacón but in a different bowl.

Set the chorizos, morcilla, tocino and lacón in a pot and add the Fabes, the onion cut into halves, the garlic, the parsley and the bay and cover everything with water. When it starts to boil you have to take out the foam it produces. Try to cook them slowly. The Fabes must be always covered with water; if necessary you can add more water but this must be cold. Once they are cooked add the salt and saffron.

Take a little bit of paprika and fry it slightly in a spoonful of oil and add it to the Fabes before taking them away from the heat, them cover them with a lid and wait half an hour before eating.

It must be taken into account that the water to boil the legumes must be free from lime.

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