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

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Go to Image Hake in Sea Urchin Sauce

Hake in Sea Urchin Sauce

  • Time Time: 30 minutes
Image 0

Where

Casa Víctor (Gijón)

Ingredients:

  • 300 g hake
  • 50 grams of sea urchins with their juices
  • 2 clams
  • Salt

To prepare the "Fumet" we need: hake bones, onion, parsley, leek, carrot and water.

To prepare the Fumet:

  • Put approximately one litre of water in a pot with the hake bones and the vegetables.
  • Leave to cook for about 20 minutes, strain and set aside.


To prepare the hake:

  • Take out the loins and remove the bones as much as possible.
  • Prepare a couple of loins of about 150 g each.
  • In a large casserole dish, add 200 cl of fumet, which we will bind with a thickening agent such as flour or cornflour.
  • Once it is thick enough, add the sea bream roe, the clams and place the two hake loins.
  • Bake in the oven at 160 degrees for 12-15 minutes.
  • After this time, remove from the oven and decorate with chopped fresh parsley.