Fabada Asturiana

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to prepare a special dish, Fabada Asturiana. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Fabada Asturiana is one of the most popular of current trending meals in the world. It is simple, it's quick, it tastes yummy. It is appreciated by millions every day. Fabada Asturiana is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Fabada Asturiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fabada Asturiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fabada Asturiana is 6 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Fabada Asturiana using 7 ingredients and 9 steps. Here is how you can achieve that.

Lo más importante es que les fabes y "el compangu" sean de buena calidad, o sea, producto asturiano 😉. Lo demás es muy fácil, solo necesitas un poco de tiempo para cocinar y no tener miedo a las digestiones pesadas.

Ingredients and spices that need to be Get to make Fabada Asturiana:

1. 1 kg fabes
2. 250 gr panceta
3. 3 chorizos
4. 3 morcillas
5. 200 gr hueso de jamón
6. Azafrán
7. Sal

Instructions to make to make Fabada Asturiana

1. Dejamos les fabes en un bol con agua fría en remojo durante la noche, normalmente 12 horas.
2. También pondremos a remojo, en agua templada, la panceta curada y el hueso de jamón desde la noche anterior a la preparación de la fabada.
3. Echamos les fabes en una cazuela y cubrimos con agua hasta que quede un par de dedos por encima de las mismas. Calentamos a fuego alto hasta que rompa a hervir.
4. Cuando empiece a hervir, añadimos la panceta, los chorizos, el hueso de jamón y las morcillas (conviene pincharlas antes para que no revienten).
5. Retiramos la espuma para desgrasar un poco el caldo.
   Cuando lleve media hora cociendo a fuego alto, le añadimos las hebras de azafrán diluidas en un poco de caldo caliente de la cazuela.
6. Bajamos la temperatura de cocción y añadimos sal (muy poco, recordad que ya lleva jamón).
7. Dejamos que se cocinen lentamente y a temperatura baja durante 2 horas. Removeremos de vez en cuando con una cuchara de madera o meneando directamente la olla para no romperlas. Durante esas dos horas, añadiremos agua fría un par de veces para “asustarlas” (romper el hervor para que la cocción sea perfecta).
8. Probamos la fabada para ver si ya están tiernas y rectificamos de sal. Apartamos del fuego y dejamos reposar mínimo una hora. Aunque ricas ricas, estarán al día siguiente, por lo que os aconsejo hacer la fabada siempre el día anterior al de la comida.
9. Para servirla: retiramos los chorizos, la morcilla, la panceta y los huesos de jamón. Preparamos la carne, cortando los embutidos en rodajas. Lo servimos todo en una bandeja aparte.

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So that is going to wrap this up with this exceptional food Simple Way to Prepare Ultimate Fabada Asturiana. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!