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 La Tenada

Asturian stew La Tenada

Asturian stew La Tenada

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La Tenada

Ingredients (for 4 diners):

  • 500 gr. fabes de la Granja (beans)
  • 3 pieces of black pudding
  • 100 gr. bacon
  • 400 gr. pork shoulder
  • 500 gr. potatoes
  • 2 bunches of cabbage or chard
  • 2 cloves of garlic
  • Sweet paprika
  • Virgin olive oil
  • Salt (to taste)
  • Soak the fabes the day before at night.
  • The next day, cook them with all the ingredients together, except for the vegetables, which are cooked separately.
  • Put the water in another pot and when it is boiling, add the chopped cabbage and blanch it. Remove and leave to drain.
  • Meanwhile, chop the potatoes into squares. Add the cabbage to the pot, add salt to taste and leave to cook over a medium heat until the cabbage and potatoes are soft (between one and a half and two hours).
  • Halfway through cooking, add the potatoes and mix the vegetables.
  • Make a sauce with garlic (cut in half), olive oil and paprika and add it to the pot.
  • Leave to stand for an hour.