Fabada Asturiana

This classic Asturian stew was adapted by a young chef who opens a restaurant (Nacho Manzano Casa Marcial) at the foothills of Picos de Europa in a house where he was born. One of his most famous original creations is his “light” fabada, where new techniques are used to reduce calorie content.

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a|x brought dozens of canned fabada every time he comes back from Spain, but it seems like we’re running low on stock. That’s why i thank God for giving me a pair of good hands to cook up my very own fabada from José Andrés, adapted by Nacho Manzano.

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It took me 3 days to find this thing called saffron and although only a pinch is needed, one should never take it for granted as fabada is not fabada without these ambrosial crushed threads.

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As you eat this stew, maybe on a cold and rainy day, you may find yourself transported to the days when the miners and shepherds would go home and eat this hearty dish to recover from their labors.”

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It was one sunny afternoon when i cooked this, but my brother and i enjoyed it so much we ate a serving for 5 people! These large butter beans and fresh bacon is absolutely food for LOVE. Speaking of that, i have a REAL DEAL for you dessert lovers:

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Get 4 Carrot Cupcakes + 6 Macarons from My Domestic Bliss, Ampang for RM16 instead of RM30 [47% OFF]! Their delicious and nutritious Nutty Walnut Carrot Cake with luscious cream cheese frostings are made by Tina, a passionate and creative baker who loves desserts. My favorite is the raspberry jam macaroon. Don’t you wanna just sink your teeth into one of these beauties? ;)

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2 comments

  1. oh gawd i couldn’t bring myself to buy saffron! so expensive :( dish looks damn nice!

    1. that’s y! but Spanish dishes mostly use saffron so i can’t escape fml =.=

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