Fabada Asturiana

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Fabada Asturiana. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Fabada Asturiana is one of the most popular of current trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Fabada Asturiana is something which I have loved my whole life.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Fabada Asturiana using 7 ingredients and 4 steps. Here is how you can achieve it.

Tengo que dar las gracias a un amigo asturiano que me trajo los ingredientes de su tierra para hacer esta rica receta, fue una sorpresa porque no me lo esperaba. La verdad es que se notan los buenos ingredientes, estaba riquísima.

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

1. 500 gr fabes de asturias
2. 200 gr panceta curada
3. 2 chorizos asturianos
4. 2 morcillas asturianas
5. agua
6. sal
7. pimentón

Instructions to make to make Fabada Asturiana

1. Ponemos a remojo las fabes toda la noche, unas 12 horas. Por la mañana las escurrimos y las dejaremos apartadas hasta la hora de hacerlas.
   Añadimos las alubias a una cazuela y las cubrimos de agua.
   Cuando empiece a hervir añadimos los chorizos, las morcillas, la panceta y la sal.
2. Espumeamos durante unos minutos. Es decir, retiramos la espuma que normalmente contiene impurezas y a la vez desgrasamos un poco el caldo.
   Cuando lleve una hora de coción añadimos el pimentón.
3. Dejamos que se cocine lentamente a baja temperatura durante 2 horas. Le añadiremos agua fría para asustarlas (para que rompa el hervor y se cocinen perfectamente)
4. Probamos la fabada para ver si ya están tiernas y rectificamos de sal. Una vez probadas y tiernas apartamos del fuego y dejamos reposar una hora aproximadamente.
   Yo la hice de un día para otro y estaba espectacular.

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So that's going to wrap this up with this exceptional food Recipe of Quick Fabada Asturiana. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!