Chef Isabel
Verdinas con Bacalao
Verdinas con bacalao are Asturian spoon food for Lent and Semana Santa: small green beans cooked creamy, a slow sofrito underneath, and salt cod added late so it stays in flakes.
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Chef Isabel
Verdinas Asturianas con Chorizo
Verdinas con chorizo are Asturian cocina de cuchara: small green dried beans, chorizo, and a modest compango held at a bare tremble so the skins stay whole and the broth turns silky.
Chef Isabel
Fabes con Setas Asturianas
Fabes con setas are Asturian spoon food for autumn: fat white beans, wild mushrooms, garlic, and good oil, cooked slowly so the beans turn creamy and the setas still taste of the woods.
Chef Isabel
Verdinas Asturianas con Verduras
Verdinas are Asturias in a quiet bowl: small green dried beans, sweet vegetables, and a slow sofrito cooked until the broth thickens without meat.
Chef Isabel
Fabes con Perdiz
Asturias gives this spoon stew its fat fabes and autumn partridge: a slow sofrito, a cold start for the beans, and a bare tremble until bird and broth taste of the same pot.
Chef Isabel
Fabes con Pixín
Asturias gives the faba a sea pot here: creamy fabes de la granja, monkfish called pixín, and a sidra sofrito. Cook the beans gently, then add the fish last.
Chef Isabel
Fabes con Almejas
Fabes con almejas is Asturian spoon food where the bean pot meets the Cantabrian coast: creamy fabes first, clams last, so the broth turns silky and the shellfish stay tender.
Chef Isabel
Fabes con Centollo
Fabes con centollo is coastal Asturias in a pot: fat white beans, a clean shellfish broth, and sweet spider crab folded in at the end so it stays tender.
Chef Isabel
Verdinas con Perdiz
Verdinas con perdiz is Asturian spoon food for autumn: pale green beans, a small game bird, slow sofrito, and a rest before serving so the broth tastes whole.
Chef Isabel
Fabes con Pulpo Asturianas
Fabes con pulpo are Asturias at the spoon: creamy fabes de la granja, tender octopus, and its own sweet broth, joined by a slow pimentón sofrito that gives the stew its body.
Chef Isabel
Fabes con Calamares
Fabes con calamares is Asturian sidrería cooking: creamy fabes de la granja with squid, ink, cider, and a slow sofrito. Keep the beans at a bare tremble and the squid stays tender.
Chef Isabel
Fabes con Pitu de Caleya
Asturias puts its Sunday bird into the bean pot here: creamy fabes de la granja, browned pitu de caleya, and a low trembling simmer that gives a deep broth without breaking the beans.
Chef Isabel
Fabes con Uñes de Gochu
Asturias keeps this stew plain and deep: fabes de la granja, pig's trotters, salted ear, and a low tremble until the pork gives its gelatin and the broth turns silky.
Chef Isabel
Fabada Asturiana
Fabada Asturiana is Asturias in a pot: fat fabes de la granja, cured compango, and a slow tremble on the stove until the beans turn creamy and the broth shines.
Chef Isabel
Verdinas con Marisco
Verdinas con marisco are Asturian spoon food from the green coast: small verdina beans, a clean shellfish broth, and a pot shaken by the handles so the beans stay whole.
Chef Isabel
Fabes con Jabalí
Asturian mountain spoon food: creamy fabes de la granja and red-wine-marinated wild boar, cooked apart until each is ready, then joined so the beans stay whole and the sauce turns deep.
Chef Isabel
Verdinas con Almejas
Verdinas con almejas is Asturias at its most delicate: small green fabes, sweet clams, and a broth that tastes of land and sea. Watch the simmer, because verdinas cook faster than fabes.
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