[{"data":1,"prerenderedAt":393},["ShallowReactive",2],{"recipe:fabada-asturiana":3,"recipe:country:spain":183},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":77,"diet":79,"mainIngredients":80,"ingredients":85,"instructions":133,"nutrition":163,"images":170,"keywords":174,"publishedAt":181,"updatedAt":181,"authorSlug":182},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada asturiana","fah-BAH-dah ah-stoo-ree-AH-nah","spain","Asturias","🫘","Asturias in one pot: fat white fabes beans simmered for hours with chorizo, morcilla and cured pork until the broth turns silky, thickened by shaking the pan rather than any flour.","Fabada is a bean stew from Asturias, the green, rainy north-west corner of Spain, and it is built on exactly two ideas: enormous, buttery white beans called fabes de la Granja, and a bundle of smoked pork known as the compango. Nothing is browned, nothing is puréed, and no flour ever goes near the pot. Over two or three hours of the gentlest possible simmer the beans release their starch, the sausages leak paprika-red fat into the liquid, and the broth thickens itself into something glossy and orange that clings to the spoon. The flavour is deeply smoky and salty, with a sweetness from the beans that stops it feeling heavy in the mouth even though it very much is. Asturians eat it at lunch, in winter, and then go and lie down.","Fabada is younger than it tastes. Asturias has grown beans and cured pork for centuries, and peasant pots of legumes with whatever fat was hanging in the rafters are old everywhere in Spain, but fabada as a named, codified dish belongs to the late nineteenth and early twentieth century, when it moved from farmhouse kitchens into the restaurants and casas de comidas of Oviedo and Gijón. What made it famous was the bean itself. Faba de la Granja is a specific Asturian variety — long, flat, ivory-white, with a skin so fine it almost dissolves — and it now carries a protected geographical designation. Cooks talk about it the way Italians talk about a particular tomato: the dish exists to show the bean off, and everything else in the pot is there to season it.\n\nThe compango is where regional pride gets loud. It means, roughly, the accompaniment, and in Asturias it is understood as chorizo asturiano and morcilla asturiana — both cured over a wood fire rather than air-dried like their Castilian cousins — plus a piece of lacón or shoulder ham and a slab of tocino, unsmoked back fat. That smoke is not a nice extra; it is the reason Asturian fabada tastes different from every other Spanish bean stew, including its close relatives fabes con almejas, made with clams instead of pork, and the Catalan and Castilian bean dishes that use fresh sausage. If your butcher only stocks Spanish chorizo that is dry-cured and unsmoked, the stew is still very good, but it will taste more of paprika than of woodsmoke.\n\nThe technique is famously anti-technique. Beans go into the pot cold, covered with cold water, along with the meat. The pot is brought slowly to a bare tremble and then held there, and any time it threatens to boil the cook adds a splash of cold water to \"frighten\" the beans — asustar las fabes — which keeps the skins from bursting. The stew is never stirred with a spoon; you take the handles and shake the pot in a circle, which releases starch and emulsifies the fat without breaking a single bean. Asturians also insist it is better the next day, and they are right.",[15,16,17,18],"Cold start, low simmer and the asustar trick — the discipline that keeps every bean whole instead of a pot of split skins.","Explains what compango actually is, so you can shop for the right sausages instead of guessing.","Thickens by shaking and starch alone, exactly as it is done in Asturias — no flour, no blending, no cheating.","Honest about the bean: tells you what changes if you use ordinary cannellini instead of true fabes.",[20,21,22,23,24,25],"Soak the beans a full 12 hours in plenty of cold water, and cook them in fresh water — the soaking liquid carries the compounds that make beans harsh.","Never let it boil. A rolling boil bursts the skins and turns the broth cloudy and grey instead of glossy orange.","Shake the pot by the handles instead of stirring. One pass with a wooden spoon will break more beans than an hour of simmering.","Salt only at the very end. The chorizo, morcilla and lacón are already salty, and salting early keeps bean skins tough.","If the broth is still thin when the beans are done, crush a small ladleful of beans against the side of the pot and stir them back in.","Skim the orange fat that pools on top if you want a lighter stew, but leave some — it is where most of the paprika flavour lives.",[27,31,35],{"original":28,"swap":29,"note":30},"Fabes de la Granja","Large dried cannellini, judión or Greek gigantes beans","You lose the fine skin and the creamy centre that make fabada distinctive, but a large, thin-skinned white bean gets you most of the way. Avoid small navy beans — they cook to mush before the broth thickens.",{"original":32,"swap":33,"note":34},"Morcilla asturiana","Any smoked blood sausage, or a Polish kaszanka","Asturian morcilla is smoked and heavily seasoned with onion and paprika. Spanish morcilla de Burgos contains rice and will fall apart, so add it whole and late if it is all you can find.",{"original":36,"swap":37,"note":38},"Lacón (cured pork shoulder)","A smoked ham hock or a piece of unsmoked gammon","Soak salty cured cuts for a few hours first, or the finished stew will need no salt at all and still taste too salty.",[40,43,46],{"name":41,"description":42},"Fabes con almejas","The Asturian coast version: the same beans and technique, but no pork at all — clams are opened separately and folded in at the end with parsley and a little white wine.",{"name":44,"description":45},"Pote asturiano","A looser everyday cousin that adds potato and collard greens to the beans and compango, closer to a soup and cooked in half the time.",{"name":47,"description":48},"Fabada de vigilia","A meat-free Lenten version built on beans, onion, garlic, paprika and a good glug of olive oil, sometimes with salt cod. Thinner and cleaner, and traditional rather than modern.",[50],"Crusty bread, a green salad sharp with vinegar, and Asturian cider poured from a height. Rice pudding afterwards if anyone is still standing.","Fabada improves overnight and keeps 4 days refrigerated. The fat sets into an orange cap on top — leave it in place while it stores, then reheat the whole pot slowly over low heat, adding a splash of water because the beans keep drinking. Never reheat at a boil. It freezes well for 3 months if you freeze the beans and broth together; slice the sausages after thawing rather than before, since they crumble when frozen in pieces.",[53,56,59,62,65],{"question":54,"answer":55},"Why did my beans split and go mushy?","Almost always because the pot boiled. Beans need a temperature where the surface barely trembles; a rolling boil tumbles them against each other and bursts the skins. The other common cause is salting early — salt firms bean skins in some conditions and toughens them in others, so add it only once the beans are already tender. Adding a splash of cold water whenever the pot starts to bubble hard is the traditional fix.",{"question":57,"answer":58},"Do I really need to soak the beans overnight?","Yes, for this dish. Large dried white beans need a full 12 hours to hydrate all the way to the centre; unsoaked beans cook unevenly, with tender outsides and chalky cores, and take far longer. A quick-soak (boil 2 minutes, stand 1 hour) works in an emergency but gives you more broken skins. Discard the soaking water and start with fresh cold water.",{"question":60,"answer":61},"What is compango and can I skip parts of it?","Compango is the Asturian name for the bundle of cured pork that flavours the stew: smoked chorizo, smoked morcilla, a piece of cured shoulder (lacón) and a slab of pork fat (tocino). You can drop the tocino and the stew still works. Dropping the morcilla changes it more than you would expect — it is what gives the broth its dark, faintly sweet, spiced depth. Chorizo alone makes a good bean stew, but Asturians would not call it fabada.",{"question":63,"answer":64},"Can I make fabada in a pressure cooker?","You can, and many Spanish home cooks do on a weeknight: soaked beans plus compango cook in roughly 25 minutes at pressure. The trade-off is real, though. Pressure cooking agitates the beans and breaks more skins, and the broth does not develop the same glossy body because you cannot shake the pot or reduce it slowly. If you go this route, release pressure naturally and finish with 15 minutes uncovered on the stove to thicken.",{"question":66,"answer":67},"Is fabada supposed to be soupy or thick?","Thick but pourable — the broth should coat a spoon and settle around the beans rather than sitting on top of them like water. It thickens from bean starch alone, so if it is thin at the end, keep simmering uncovered, or mash a ladle of beans and stir them back in. If it has gone claggy, loosen it with hot water rather than stock, which would push the salt higher.",[69,70,71],"Large heavy pot or Dutch oven with a lid","Large bowl for soaking","Ladle",4,20,180,720,"medium",[78],"main",[],[81,82,83,84],"chorizo","blood-sausage","smoked-pork","paprika",[86,91,96,99,104,107,109,113,118,123,126,129],{"qty":87,"unit":88,"name":89,"group":90},400,"g","dried fabes de la Granja or other large white beans","For the beans",{"ref":92,"qty":93,"unit":94,"name":95,"group":90},"bay-leaf",1,"piece","bay leaf",{"ref":97,"qty":93,"unit":94,"name":98,"group":90},"onion","onion, peeled and left whole",{"ref":100,"qty":101,"unit":102,"name":103,"group":90},"garlic",2,"clove","garlic cloves, peeled and left whole",{"ref":81,"qty":101,"unit":94,"name":105,"group":106},"smoked cooking chorizo, preferably chorizo asturiano","For the compango",{"ref":82,"qty":101,"unit":94,"name":108,"group":106},"smoked morcilla asturiana",{"ref":83,"qty":110,"unit":88,"name":111,"note":112,"group":106},200,"lacón or smoked ham hock, in one piece","soak 2–3 hours in cold water if very salty",{"ref":114,"qty":115,"unit":88,"name":116,"optional":117,"group":106},"pancetta",100,"tocino or unsmoked streaky pork fat, in one slab",true,{"ref":119,"qty":101,"unit":120,"name":121,"group":122},"olive-oil","tbsp","olive oil","To season",{"ref":84,"qty":93,"unit":124,"name":125,"group":122},"tsp","sweet pimentón",{"qty":93,"unit":127,"name":128,"optional":117,"group":122},"pinch","saffron threads",{"qty":130,"unit":131,"name":132,"group":122},null,"to taste","salt",[134,139,143,147,151,155,158],{"title":135,"text":136,"timerSeconds":137,"tip":138},"Soak the beans overnight","Cover the dried beans with at least 10 cm of cold water and leave them 12 hours at room temperature. They should double in size and feel evenly soft when you squeeze one between finger and thumb. Drain and discard the soaking water.",43200,"If a squeezed bean still has a hard bead at the centre, give it another two hours. That bead never disappears in the pot.",{"title":140,"text":141,"tip":142},"Load the pot cold","Put the drained beans in a heavy pot with the whole onion, garlic cloves, bay leaf, chorizo, morcilla, lacón and tocino. Cover with cold water by 4 cm — no salt, no heat yet. Everything starts together and comes up to temperature together.","Prick the morcilla once with a needle so it does not split, and keep the sausages whole so they can be sliced cleanly later.",{"title":144,"text":145,"tip":146},"Bring it up slowly","Set the pot over medium-low heat and let it take 25–30 minutes to reach a bare simmer. Skim off the grey foam that rises before it starts to bubble properly, then drop the heat until the surface only trembles and a bubble breaks every second or two.","If it ever reaches a rolling boil, pour in a small glass of cold water to knock the temperature back — this is the Asturian asustar trick, and it saves the bean skins.",{"title":148,"text":149,"timerSeconds":150},"Simmer, uncovered, without stirring","Cook at that whisper for 2½ to 3 hours, topping up with a little cold water whenever the beans threaten to show above the surface. Every 20 minutes take the pot by both handles and swirl it in a circle — never put a spoon in it.",9000,{"title":152,"text":153,"tip":154},"Season with pimentón","After about 2 hours, warm the olive oil in a small pan off the heat, stir in the pimentón until it smells sweet and toasty rather than raw, then pour it into the stew along with the saffron. Fish out and discard the onion and bay leaf.","Pimentón burns in seconds. Take the pan off the flame before the paprika goes in, and go straight from pan to pot.",{"title":156,"text":157},"Check the beans and thicken","The stew is ready when a bean crushes to cream against the roof of your mouth with no resistance and the broth has turned glossy and orange, thick enough to leave a trail behind a tilted ladle. If it is still watery, mash a ladleful of beans against the side of the pot and swirl them back in.",{"title":159,"text":160,"timerSeconds":161,"tip":162},"Slice the compango and rest","Lift out the meats, cut the chorizo and morcilla into thick coins and the lacón into chunks, and return everything to the pot. Now taste and add salt. Let the fabada stand off the heat for 20 minutes before serving so the broth settles and the beans absorb the seasoning.",1200,"This is the point at which fabada is honestly better tomorrow. If you can wait a day, cool it and reheat gently.",{"calories":164,"protein":165,"carbs":166,"fat":167,"fiber":168,"sodium":169,"estimated":117},790,42,48,46,14,1500,[171],{"src":172,"alt":173},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.svg","Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top",[175,176,177,81,178,179,180],"fabada","asturias","bean stew","morcilla","compango","spanish stew","2026-08-19","dishroute-kitchen",{"items":184,"total":217,"page":93,"limit":391,"hasMore":392},[185,213,240,264,271,291,317,334,356,376],{"slug":186,"title":187,"nativeName":188,"countrySlug":8,"region":189,"baseServings":72,"prepMinutes":190,"cookMinutes":191,"restMinutes":192,"difficulty":76,"course":193,"diet":194,"mainIngredients":197,"images":201,"keywords":205,"publishedAt":212,"updatedAt":212,"authorSlug":182},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",25,45,5,[78],[195,196],"gluten-free","dairy-free",[198,199,200],"rice","chicken","shrimp",[202],{"src":203,"alt":204},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.svg","A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges",[186,206,207,208,209,210,200,211],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan","2026-08-18",{"slug":214,"title":215,"nativeName":216,"countrySlug":8,"baseServings":72,"prepMinutes":73,"cookMinutes":190,"restMinutes":217,"difficulty":76,"course":218,"diet":222,"mainIngredients":224,"images":229,"keywords":233,"publishedAt":181,"updatedAt":181,"authorSlug":182},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con chocolate",10,[219,220,221],"breakfast","snack","dessert",[223],"vegetarian",[225,226,227,228],"flour","milk","cornstarch","cinnamon",[230],{"src":231,"alt":232},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.svg","Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar",[234,235,236,237,238,239],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria",{"slug":241,"title":242,"nativeName":243,"countrySlug":8,"region":244,"baseServings":245,"prepMinutes":246,"cookMinutes":73,"restMinutes":247,"difficulty":76,"course":248,"diet":249,"mainIngredients":250,"images":253,"keywords":257,"publishedAt":181,"updatedAt":181,"authorSlug":182},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema catalana","Catalonia",6,15,240,[221],[223,195],[226,251,227,252],"eggs","lemon",[254],{"src":255,"alt":256},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.svg","Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through",[258,259,260,261,262,263],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":265,"diet":266,"mainIngredients":267,"images":268,"keywords":270,"publishedAt":181,"updatedAt":181,"authorSlug":182},[78],[],[81,82,83,84],[269],{"src":172,"alt":173},[175,176,177,81,178,179,180],{"slug":272,"title":273,"nativeName":274,"countrySlug":8,"baseServings":72,"prepMinutes":217,"cookMinutes":275,"difficulty":276,"course":277,"diet":279,"mainIngredients":281,"images":282,"keywords":286,"publishedAt":212,"updatedAt":212,"authorSlug":182},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al ajillo",8,"easy",[278],"appetizer",[280,196,195],"pescatarian",[200,100,119],[283],{"src":284,"alt":285},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.svg","Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley",[287,288,289,8,290,121,278],"gambas","garlic shrimp","tapas","seafood",{"slug":292,"title":293,"nativeName":294,"countrySlug":8,"region":295,"baseServings":72,"prepMinutes":73,"cookMinutes":296,"restMinutes":74,"difficulty":276,"course":297,"diet":299,"mainIngredients":302,"images":306,"keywords":310,"publishedAt":181,"updatedAt":181,"authorSlug":182},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho andaluz","Andalusia",0,[298,278],"soup",[300,223,196,301],"vegan","nut-free",[303,304,305,119,100],"tomato","cucumber","bell-pepper",[307],{"src":308,"alt":309},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.svg","Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top",[292,311,312,313,314,315,316],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":318,"title":319,"nativeName":320,"countrySlug":8,"region":244,"baseServings":72,"prepMinutes":217,"cookMinutes":192,"difficulty":276,"course":321,"diet":323,"mainIngredients":324,"images":325,"keywords":329,"publishedAt":181,"updatedAt":181,"authorSlug":182},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pa amb tomàquet",[322,278,220],"bread",[300,223,196,301],[303,100,119],[326],{"src":327,"alt":328},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.svg","Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil",[330,331,332,333,289,121,236],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":335,"title":336,"nativeName":337,"countrySlug":8,"region":338,"baseServings":72,"prepMinutes":73,"cookMinutes":339,"restMinutes":246,"difficulty":276,"course":340,"diet":342,"mainIngredients":343,"images":346,"keywords":350,"publishedAt":181,"updatedAt":181,"authorSlug":182},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas bravas","Madrid",35,[341,278,220],"side",[223,196,195,301],[344,345,100,119],"potato","smoked-paprika",[347],{"src":348,"alt":349},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.svg","Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli",[351,289,352,353,354,355,238],"patatas bravas","brava sauce","fried potatoes","pimenton","allioli",{"slug":357,"title":358,"nativeName":359,"countrySlug":8,"region":360,"baseServings":72,"prepMinutes":246,"cookMinutes":361,"restMinutes":73,"difficulty":76,"course":362,"diet":363,"mainIngredients":364,"images":366,"keywords":370,"publishedAt":181,"updatedAt":181,"authorSlug":182},"pulpo-a-la-gallega","Pulpo a la Gallega (Galician Octopus with Paprika)","Pulpo á feira","Galicia",60,[78,278],[280,196,195],[365,344,345,119],"octopus",[367],{"src":368,"alt":369},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero.svg","Round wooden plate of sliced octopus over potato rounds, dusted with red paprika and glossy with olive oil",[371,372,373,354,374,375],"pulpo a la gallega","galician octopus","pulpo a feira","spanish tapas","octopus recipe",{"slug":377,"title":378,"nativeName":379,"countrySlug":8,"baseServings":72,"prepMinutes":246,"cookMinutes":339,"restMinutes":217,"difficulty":76,"course":380,"diet":381,"mainIngredients":382,"images":383,"keywords":387,"publishedAt":212,"updatedAt":212,"authorSlug":182},"tortilla-espanola","Tortilla Española (Spanish Potato Omelette)","Tortilla española",[78,278],[223,195],[251,344,119,97],[384],{"src":385,"alt":386},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero.svg","Thick golden Spanish potato omelette with one wedge cut out showing a juicy layered interior",[388,389,390,251,289,8,223],"tortilla","spanish omelette","potatoes",24,false,1787360068056]