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.

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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.

 

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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

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Go to Image Millefeuille of rice pudding

Millefeuille of rice pudding

Millefeuille of rice pudding

Where

Citadel

  • 200 gr. of rice
  • 500 gr. sugar
  • 2 l. whole milk
  • 1 lemon peel
  • 1 orange peel
  • 1 cinnamon stick
  • 1 sheet of puff pastry
  • 100 ml. red wine

Boil a litre of milk with the lemon peel, orange peel and cinnamon stick. Set aside. Meanwhile, cook the rice with the other litre of milk. When it boils, add the previously reserved mixture little by little, stirring constantly. When the rice is cooked, add 400 grams of sugar, bring back to the boil and set aside.

Spread the puff pastry on a tray and prick it with a skewer so that it does not break, sprinkle with sugar and bake in the oven at 180ºC until crispy. Cut the puff pastry into squares and set aside.

Put the red wine and 50 grams of sugar in a saucepan over a low heat for approximately 30 minutes. The mixture should be like a caramel.

Assembling the dish
On a suitable plate, place a spoonful of rice pudding as a base, a square of puff pastry on top, a layer of rice, another of puff pastry, another of rice and finish with a lid of puff pastry. Decorate the dish with the red wine caramel and accompany with a scoop of ice cream to taste.