fabada

Without any doubt this is the most traditional dish of Asturian cuisine and one of the most typical in Spain.

It is a rich bean and saffron stew and its main ingredients are “fabes”, a local variety of white butter beans, spicy sausage (chorizo), cured pork shoulder (lacón), pancetta (tocino) and black pudding (morcilla).

There are several variations to the original recipe, using clams, lobster or hare in its preparation.

The most popular is Pote asturiano, prepared with white beans (fabes), cabbage, potatoes and pork meat.

Fabada is a hot and heavy dish, but also really delicious.

cachopo

Cachopo is made with some slices of ham and cheese placed between two thin veal fillets, all coated in egg and bread crumbs and fried up. It is frequently served with a garnish of fried potatoes, roasted red peppers and salad. 

ESCALOPINES AL CABRALES

Escalopines are thin veal fillets coated in egg and bread crumbs and fried up. They are served with cabrales sauce, made from this local variety of blue cheese and cream and a garnish of fried potatoes

FISH & SEAFOOD

The Atlantic Coast, and the fishing tradition of many Asturian towns, blesses the region with an abundance of fish and seafood.

There are plenty of fish dishes prepared in many different ways: hake (merluza), sea bass (lubina), anglerfish (pixín), sea bream (besugo), cod (bacalao), tuna (bonito)  

Among the seafood: lobster (bogavante), spider crabs (centollos), crabs (andaricas), sea urchins (oricios), mussels (mejillones), razor clams (navajas), scallops (vierias). 

The best way to taste many different dishes at once is to order a Mariscada, seafood platter. Portions are typically very generous, so you can easily order one plate to share.

Cheeses

Almost every valley or mountain in Asturias makes its own cheese. As a result, there are around 40 varieties of cheese (‘queso’), made from cow’s, sheep´s or goat’s milk or even mixing the three different types of milk.

Ordering a tabla de quesos (a cheeseboard with multiple varieties of local cheese) is a good way to enjoy the high quality dairy products from this region.

The most famous ones are:

Cabrales: a strong blue cheese produced in the famous caves of Picos de Europa, where the natural abundance of penicillin – a blueish mold – gives the cheese its signature spicy tasting.

Afuega’l pitu: creamy, dry and with a spicy flavour, this full-fat cow’s milk cheese is one of the oldest Spanish cheeses.

La Peral: a milder blue cheese.

Beyos: a crumbly cheese with an intense flavour.

Gamonéu: a light blue cheese, creamy and with a soft flavour.

Ahumado de Pría: it has a sweet and delicious smoky flavour.

ARROZ CON LECHE

This creamy and sweet rice pudding prepared with cinnamon sticks and lemon rind and served with a crust of caramelized sugar on top, is one of the most popular desserts in Asturias.

FRIXUELOS

Frixuelos are a sort of crêpes. They can be eaten plain or just with sugar, but often they are stuffed with whipped cream, walnuts and honey, applesauce or rice pudding.

sidra

Sidra or cider, made from locally-grown apples, has been produced in Asturias since pre-Roman times. It is a very popular drink, almost a cult for the locals. 

Unlike the French or British cider, sidra does not contain carbon dioxide gas and has to be poured (a practice known as “escanciar”) from a point above the head into the glass held below the waist to allow the cider to breathe. 

Don’t expect a full glass, because you will get a ‘culín’, or bottom, that you have to drink immediately before it loses its carbonation and you will taste the acidity of the apple.

You should leave though a little bit of cider in the glass, which should be boldly splashed on the floor, a ritual that is believed to originate from the Celtic custom of returning to the earth a part of what it has given to you. Or as a more practical thought, to clean the glass that is shared with friends and family.