Fabada Asturiana, a typical dish of Asturias

Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain. Image File history File links Fabada. ... Image File history File links Fabada. ... Capital Oviedo Area  â€“ Total  â€“ % of Spain Ranked 10th  10 604 km²  2,1% Population  â€“ Total (2005)  â€“ % of Spain  â€“ Density Ranked 13th  1 076 635  2,4%  101,53/km² Demonym  â€“ English  â€“ Asturian  â€“ Spanish  asturian  asturianu  asturiano Statute of Autonomy January 11, 1982 Parliamentary representation  â€“ Congress seats  â€“ Senate seats  8  2...

Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturian rivers, notably the Sella; the first fish of the season is called campanu (Asturiano for campana, a bell tolled to signal the first catch). Suborders Myopsina Oegopsina Squids are a large, diverse group of marine cephalopods. ... Sections The term crab is often applied to several different groups of short (nose to tail) decapod crustaceans with thick exoskeletons, but only members of the Brachyura are true crabs. ... Superfamilies and families Alpheoidea Alpheidae - snapping shrimps Barbouriidae Hippolytidae Ogyrididae Atyoidea Atyidae Bresilioidea Agostocarididae Alvinocarididae Bresiliidae Disciadidae Mirocarididae Campylonotoidea Bathypalaemonellidae Campylonotoidae Crangonoidea Crangonidae Glyphocrangonidea Galatheacaridoidea Galatheacarididae Nematocarcinoidea Eugonatonotidae Nematocarcinidae Rhynchocinetidae Xiphocarididae Oplophoroidea Oplophoridae Palaemonoidea Anchistioididae Desmocarididae Euryrhynchidae Gnathophyllidae Hymenoceridae Kakaducarididae Palaemonidae Typhlocarididae Pandaloidea Pandalidae Thalassocarididae Pasiphaeoidea Pasiphaeidae Procaridoidea Procarididae Processoidea... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Asturian, Leonese, Astur-Leonese or Bable (Asturianu in Asturian, Llïonés in Leonese) is a Romance language spoken in some parts of the provinces of Asturias, León, Zamora and Salamanca in Spain, and in the area of Miranda de Douro in Portugal (where it is officially recognized as...

The most famous regional dish is Fabada Asturiana, a rich stew made with large white beans (fabes), pork shoulder (lacón), morcilla, chorizo, and saffron (azafrán). Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide. ... Beef Stew A stew is a common dish made of vegetables and meat cooked in some sort of broth or sauce. ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Morcilla is Spanish for blood sausage, and is prepared for the matanza in Spain and the asado in South America. ... Chorizo Chorizo is a pork sausage originating from Spain. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...

Apple groves foster the production of the traditional alcoholic drink, a natural cider (sidra). It is a very dry cider, and unlike French or English natural ciders, uses predominately acidic apples, rather than sweet or bittersweet. The proportions are: acidic 40%, sub-acidic 30-25%, sweet 10-15%, bittersweet 15-20%, bitter 5%.^[1] Binomial name Malus domestica Borkh. ... A pint of cider. ...

Sidra is traditionally poured in by an expert server (or escanciador): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below. A small amount (~120ml) is poured at a time (called a culín), as it must be drunk immediately before the sidra looses its carbonation. Any sidra left in the glass is poured onto a woodchip-strewn floor or a trough along the bottom of the bar.

Asturian cheeses, especially Cabrales, are also famous throughout Spain and beyond; Cabrales is known for its pungent odour and strong flavour. Asturias is often called "the land of cheeses" (el pais de los quesos) due to the product's diversity and quality in this region. Cabrales cheese (Spanish queso de Cabrales) is a natural cheese made in the artisan tradition by rural dairy farmers. ...

Other major dishes include fava beans with clams, Asturian stew, frixuelos, and rice pudding. Binomial name Vicia faba L. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean or tic bean is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. ... Maxima clam (Tridacna maxima) Clams are shelled marine or freshwater mollusks belonging to the class Bivalvia. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world. ...