Fabada asturiana

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Fabada asturiana. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Fabada asturiana is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Fabada asturiana is something that I've loved my whole life. They are nice and they look wonderful.

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.

To begin with this recipe, we have to first prepare a few components. You can have Fabada asturiana using 5 ingredients and 6 steps. Here is how you cook that.

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

1. 500 gr fabes
2. 2 chorizos
3. 2 morcillas
4. 2 trozos tocino
5. 2 trozos jamón

Steps to make to make Fabada asturiana

1. Dejar las judías la noche de antes en agua.
2. Unís las judías y los embutidos en una olla hasta tapar todo con agua. Ponerlo fuerte a cocer hasta que rompa a hervir
3. Tenemos que asustarlas 3 veces que es echarles un vaso de agua cada vez que vaya a romper a hervir, repetiremos este proceso 3 veces y luego las dejaremos durante 3 horas o más cociendo bajito para que se hagan despacio y no se despellejen ni se partan. Tenemos que ir también desestimando la espuma que suelta de los embutidos
4. Según va pasando el tiempo tenemos que moverla cada poco para que no segué aunque estando bajita no se debería de pegar, pero es importante moverla bien mientras la tenemos bajita cociendo
5. Una vez probada la fabada y ver que está bien de sal o no se rectifica en la sal pero no antes por si el jamón y el tocino suelta sal y no hiciese falta, este paso es siempre al final. Y aquí separamos ya y sacamos los embutidos a otra fuente y dejamos las judías para emplatar
6. Y bualaaaa!!!! Resultado final una fabada típica asturiana y perfectamente terminada. Impresionante qué sabor!!!!

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So that is going to wrap it up with this special food Easiest Way to Make Award-winning Fabada asturiana. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!