Asturias, nestled in the lush green landscapes of northern Spain, boasts a rich culinary heritage that reflects its history, culture, and natural bounty. Traditional Asturian food is renowned for its hearty and flavoursome dishes. They combine locally sourced ingredients with age-old recipes passed down through generations. In this article, we will delve into five mouthwatering examples of Asturian gastronomy.
Fabada Asturiana is the crown jewel of Asturian cuisine, a hearty bean stew that encapsulates the region’s soulful flavours. It features large white beans, known as “fabes,” slow-cooked with an assortment of savoury meats such as chorizo, morcilla (blood sausage), and lacón (cured pork shoulder).
The dish is infused with smoky flavours from the meats, while the beans take on a rich, creamy texture. Often seasoned with paprika and saffron, Fabada Asturiana is best enjoyed during the colder months, warming both body and soul. Fabada is such a serious business in Asturias that they run the annual Best Bean Stew in the World competition.
Asturias is celebrated for its artisanal chorizo, a smoky and spicy sausage made from high-quality pork. One standout preparation is Chorizo a la Sidra, where the chorizo is pan-fried to release its natural oils and then simmered in local Asturian cider (sidra) until it caramelizes into a delectable glaze.
The cider imparts a distinct tanginess that complements the robust flavour of the chorizo. Served as a tapa or appetizer, this dish perfectly exemplifies the region’s fusion of traditional and modern culinary influences.
A staple of Asturian comfort food, Cachopo is a satisfying dish that will delight even the heartiest of appetites. This dish features two large veal fillets sandwiching a flavorful filling of Serrano ham and Asturian cheese, such as Gamoneu or Cabrales. The fillets are crumbed and pan-fried to a crispy golden brown, locking in the succulent flavours.
Served with a side of fried potatoes or fresh salad, Cachopo provides a delectable and filling meal that exemplifies the region’s love for high-quality ingredients and rustic charm.
For seafood enthusiasts, Pastel de Cabracho is a delightful treat. This flavorful fish terrine showcases the exquisite flavours of Asturian seafood, primarily made with cabracho, a local rockfish. The fish is poached with vegetables and then mixed with breadcrumbs, eggs, and a touch of cream. The mixture is moulded into a terrine and baked to perfection.
The result is a savoury and delicate dish, often served with a drizzle of spicy piquillo pepper sauce or aioli. Pastel de Cabracho exemplifies Asturian cuisine’s ability to elevate simple ingredients into a culinary masterpiece.
No Asturian meal is complete without a sweet ending, and Arroz con Leche fits the bill perfectly. This traditional rice pudding is prepared by simmering rice in milk and infusing it with citrus zest and cinnamon. As the rice cooks, it absorbs the creamy goodness of the milk, resulting in a luscious and velvety dessert.
Topped with a sprinkle of cinnamon or caramelized sugar, Arroz con Leche is served warm or chilled, bringing a comforting and nostalgic conclusion to any Asturian feast. This simple but tasty dessert is one of my favourites and is available throughout Spain.
Asturian food captivates not only with its sumptuous flavours but also with the passion and tradition behind each dish. From the comforting warmth of Fabada Asturiana to the delightful surprises of Sidra-Glazed Chorizo and Pastel de Cabracho, each culinary creation provides a glimpse into the heart of this picturesque region. For anyone seeking an authentic and soul-satisfying gastronomic experience, Asturian food is a must-try delight.