Fabada asturiana

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Fabada asturiana. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fabada asturiana is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. Fabada asturiana is something which I have loved my entire 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 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fabada asturiana estimated approx 2 h. y 30 min..

To begin with this recipe, we must prepare a few ingredients. You can have Fabada asturiana using 9 ingredients and 11 steps. Here is how you cook it.

Si utilizamos ingredientes de buena calidad, fabes asturianas y compango, y una cocción lenta, nos saldrá todavía más buena. Las carnes siempre tienen que ser de cerdo. Podemos añadir oreja al caldo, lacón, costilla o rabo, pero la auténtica no lleva.

Ingredients and spices that need to be Prepare to make Fabada asturiana:

1. 500 gr. Fabes asturianas
2. Compango:
3. 2 chorizos
4. 2 morcillas asturianas
5. 1 trozo panceta curada
6. 1 hueso jamón
7. 2 dientes ajo
8. 1 cebolla
9. 1 puerro

Instructions to make to make Fabada asturiana

1. Ponemos a remojo la noche anterior les fabes (10-12h).
2. Al día siguiente, en una olla ponemos un chorrito de aceite y doramos unos minutos el compango. A continuación ponemos la cebolla partida por la mitad, los ajos y el puerro.
3. Añadimos les fabes escurridas y cubrimos de agua.
   
   Cuando empiecen a hervir añadimos agua fría y cortamos la cocción.
   
   Este paso se repite tres veces. Se realiza para que les fabes no se rompan durante la cocción.
4. Debemos dejar un par de horas a fuego lento para una buena cocción de les fabes.
5. Rectificamos de sal en este momento, no antes.
6. No debemos mover les fabes durante la cocción para que no se rompan. (Aún así, a mí se me rompen.... no se qué hago mal)
7. El caldo debe quedar mantecoso, de un color rojo amarillo, por el pimentón que suelta el chorizo.
8. Desechamos el puerro y el hueso de jamón.
9. Sacaremos la cebolla y el ajo y lo trituramos, junto con unas pocas fabes y caldo de cocción.
10. Volvemos a introducir en la olla y dejamos cocer media hora más.
11. Si tenéis un truco, consejo o veis algún defecto en la receta para que no se rompan les fabes enviadme un mensajito.

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This isn't a complete overview to fast as well as easy lunch dishes but its good something to chew on. Hopefully this will certainly obtain your imaginative juices streaming so you can prepare tasty dishes for your family members without doing way too many heavy meals on your trip.

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