Asturian gastronomy is very rich and combines tradition and innovation in a balanced way in all kinds of dishes and creations: soups, stews and pulses, fish and seafood, meat and poultry, salads and vegetables, tapas and pinchos, rice dishes, pasta and desserts.

/documents/39908/1670098/fabes-con-almejas.jpg/79e3e656-3c9a-c444-595b-38437005ee98?t=1687331590948

A still life photo featuring a plate of beans with clams in the foreground

Asturian cuisine recipes are healthy, tasty, and incredibly diverse. They are an essential part of the Asturian gastronomic universe, characterized by a rich history, strong identity, deep-rooted traditions, exceptional quality of ingredients, and a prominent presence of both natural and human landscapes.

History and tradition undoubtedly contribute to the unmistakable and unique personality of Asturian cuisine, which takes on countless forms and flavors through hundreds of recipes of all kinds.

Within this culinary cosmos, you'll find timeless recipes that have been passed down from generation to generation, as well as innovative creations inspired by the creativity and expertise of their authors, always mindful of the defining features that shape the cuisine of Asturian landscapes.

 

/documents/39908/1670098/postre.jpg/4a966005-ebda-32db-cb38-b2859f6b1dc1?t=1687331593151

Artistic photo of a dessert

The result of the interaction of the various sources that nourish Asturian gastronomy is brilliant and distinctive, making cuisine in Asturias one of the main tourist attractions for both locals and foreigners.

Savoring the Natural Paradise through its multiple and excellent recipes is always a unique experience that takes you on a journey to unforgettable moments and emotions

Cooking recipes

Back

Go to Image Squid Bocata

Squid Bocata

  • Time Time: 24 hours (cooking and freezing of squid)
Squid Bocata

Where

Citadel

For 1 person:
- 1 squid
- 1 corn bread roll
- 1 basil sprout

For the Lemon Ali-Oli:
- 1 garlic clove
- 2 eggs
- 200 cl lemon oil
- Salt

For the Squid Pesto:
- 2 sachets of squid ink
- 1 cl oil
- 3 basil leaves
- 1 g Xantana

  • Cut the squid into 10 cm squares, vacuum pack and place in the Roner for 3 hours.
  • Remove from the vacuum, freeze and cut into thin strips in the slicer.
  • Coat in breadcrumbs and fry in very hot oil.
  • Cut the bread into thin slices in the slicer. Shape and bake in the oven.
  • Whip the Ali-Oli in the thermomix like a normal mayonnaise.

Basil pesto: Whizz in the thermomix and bind with xanthan.