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 Asturian stew

Asturian stew

  • Time Time: 3 hours
Cabbage stew

Where

Edelmiro House

  • 1/2 kg. small beans
  • 1 bunch of cabbage
  • 6 potatoes
  • 1 cup of oil
  • 4 peppers
  • 4 chorizo sausages
  • 4 black puddings
  • 1/4 pork shoulder
  • 1/4 bacon

Cook the cabbage for an hour over a low heat. Cook the beans with the paprika, oil and garlic. Add plenty of water, the pork shoulder and the bacon. Cook everything for an hour over a low heat.

After cooking the faba beans with the pork and bacon for an hour, add the potatoes, vegetables, chorizo and black pudding. Leave to cook for a further two hours on a low heat.

Les fabes es aconsejable dejarlas 12 horas a remojo antes de ponerlas a cocer. Las berzas picarlas en cachos más bien grandes y no echar el tallo de las mismas. Después de llevar una hora cociendo todos los ingredientes, pinchar los chorizos y las morcillas con un punzón para que suelten la grasa acumulada.