One of my top favourite Asturian dish. Hearty and delicious. Brings back memories of our sojourn in Santiago de Compostela and the trip along northern Spain on Spain’s luxury train- El Transcantábrico Gran Lujo
Put the beans into a saucepan with the onions, garlic, oil, pig’s ear, tail, trotter, paprika and cover with water.
Mix well and bring to the boil, then cook over a low heat for about 30 minutes.
Add the ham hock and chorizos (exclude the bacon and morcilla). Cook for about another 30 minutes, then add the bacon and the morcilla.
(The black pudding (morcilla) is soft and may break up if it’s added too soon so best to add till later as indicated here).
Simmer for another 60 minutes or until beans are cooked.
Remove the ham hock, chorizos and morcilla and cut into bite-sized pieces.
At the last minute add a little crushed saffron dissolved in some of the liquid from the fabada. Stir into the stew and check the seasoning.
*Thicken or reduce the stew, then return the pieces of meat into the pan with the rest of the Fabada stew. If you are using the ears or trotters, pick them out, they are not normally served with the dish.
*Hint: to thicken the stew, ladle a cup of the beans and puree in a blender. Pour this back into the stew mix.