ASTURIAN FABADA (HISTORICAL RECIPE)

1,088,733 views

hispacocina

Published on Oct 25, 2017
About :

Asturian fabada is one of the main dishes of Spanish cuisine. Creamy, soft and tender beans cooked slowly with cured ham and bacon and two wonders: smoke-cured Asturian chorizo ​​and black pudding. Paprika and olive oil do the rest. It is a true cult dish. You can print the recipe and see many more at http://hispacocina.es INGREDIENTS 400 gr. beans 160 gr. desalted cured ham *160 gr. desalted cured bacon 1 Asturian chorizo ​​1 Asturian black pudding 1 medium onion 2 tablespoons of olive oil 2 teaspoons of sweet paprika salt to taste water to cover (not hard) PREPARATION Soak the beans 12 hours before preparing the dish. Add plenty of cold water to soak or hydrate. If the ham and bacon are salted, desalt them in cold water in the refrigerator for 12 hours. You can buy, as I did, the packaged and desalted compango. After 12 hours, remove the soaking water and put them in a pot or wide saucepan, so that they don't crush each other. Put the compango on top. That is, the desalted ham and bacon, the Asturian chorizo ​​and the Asturian black pudding. It is very important that this compango is the one I indicate, because it is responsible for the special flavor of this recipe. Peel a medium onion and put it whole on the beans. Cover everything with water two fingers above the beans. Add two teaspoons of sweet paprika and two tablespoons of olive oil. Cover so that too much liquid is not lost through evaporation and cook on a low heat for two and a half hours. However, as all types of beans are not the same, it is good to try them after two hours to see if they are soft. I will give you a series of precautions that you should take into account so that the fabada turns out perfect: Shock the beans with a little cold water to break the first boil. In this way we give the skin of the beans time to achieve the elasticity necessary to withstand the increase in size of the beans due to the expansion that occurs inside when the water obtained during soaking increases in temperature. Always maintain a gentle boil, so that the beans do not break and the liquid thickens too much. Never stir the pot with a spoon or spatula, you will break the beans. Stir the pot. Remove the lid from time to time and check that there is not enough liquid, as the beans on top may become hard. If necessary, add water. From time to time, skim off the foam to remove the foam from the surface. When you're almost done, taste the saltiness and add as much salt as you like, but always at the end. If you do it at the beginning, the beans may lose their skin. And always, always keep the fabada covered. When the time is up, taste a bean by crushing it and check that it is soft and creamy. If it is not to your liking, continue cooking. Finally, cut the compango into pieces and serve the portions. Eat it hot.

Trend Videos
4:18
1,159,648 views   7 days ago
26:37
8:45
2:21
11:12
670,024 views   7 days ago
Google AdSense
336 x 280
Up Next
30:24
23:22
Anderson Guedes
1,602,275 views
4 weeks ago
1:01:24
CASAL J&C PESCA
166,645 views
1 month ago
46:43
36:19
23:06
Gil Trindade. Vida Selvagem na Amazônia
751,867 views
2 months ago
19:52
CONEXÃO PESCA ARTESANAL
391,670 views
1 month ago
48:16
Matuto do Brejo
270,558 views
5 months ago
16:27
Johnny Hoffmann Oficial
1,375,950 views
3 weeks ago
15:12
RADIOCHIEF.RU
15,452 views
6 years ago
9:36
RADIOCHIEF.RU
105,955 views
9 years ago
22:23
Радиоканал с Алексеем Игониным
39,552 views
3 years ago
40:30
Радиоканал с Алексеем Игониным
130,156 views
1 year ago
33:53
R2DMD
49,692 views
6 years ago
23:29
Радиоканал с Алексеем Игониным
24,206 views
2 years ago
14:08
Карелия на связи
146,815 views
1 year ago
6:44
OKHamRadio
23,274 views
2 years ago
16:03
Радиоканал с Алексеем Игониным
35,522 views
1 year ago
Google AdSense
336 x 280

fetery.com. Copyright 2024