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Papua New GuineaFlavors · Astúrias
Large white-bean stew, the Asturian faba, slowly cooked with chorizo, morcilla, pork fat and lacón. It is the best-known dish of Asturias and is eaten throughout the region, especially in cold months.
Traditional dish from Astúrias
Also known as: fabada, fabes con compangu
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Fabada asturiana — Astúrias, Spain
Fabada is the dish Asturias chose to represent itself. The region’s official tourism body calls it the signature dish of Asturian cuisine, and the regional gastronomic academy selected it for the postage-stamp series dedicated to each community’s dish. It has no single town of origin: it is a rural recipe from households across the area.
The base is the faba, a large white bean with a thin skin and creamy texture, protected by the Protected Geographical Indication Faba Asturiana. The dried beans are soaked the day before and simmered slowly in a wide pot, covered with water. During cooking, the pot is shaken occasionally.
The meats that accompany the beans are called compango, or compangu in Asturian: smoked chorizo and morcilla, pork fat and lacón, the cured shoulder of the pig. They cook with the faba and give the broth its orange color and smoky flavor.
Fabada is served in deep bowls, with the meats served separately or sliced on top. It is usually the only course of the meal because of its quantity and richness. On the Asturian table, it pairs with natural cider, another regional specialty, and with bread.
Several towns in Asturias organize contests and festivals dedicated to fabada, such as the gastronomic festival Su Excelencia la Fabada, which is of tourist interest in the region.
Asturian faba (large white bean), smoked Asturian chorizo and morcilla, pork fat, lacón (cured pork shoulder), water, olive oil, saffron or paprika, salt.
In a deep bowl, very hot, with the compango meats served separately or on top. Usually the sole course, accompanied by bread and, in Asturias, natural cider.
A year-round dish, more common in autumn and winter. It appears at Sunday lunches and at the region’s gastronomic contests and festivals.
Your questions
It is the set of meats that cook with the faba: smoked chorizo and morcilla, pork fat and lacón, the cured pork shoulder.
The Asturian faba, a large white bean with a thin skin, protected by the Protected Geographical Indication Faba Asturiana.
Generally no. Because of its quantity and the richness of the meats, it is usually the only course of the meal.
Flavors of Spain
Cold drink made from ground chufa, water and sugar, served chilled with fartons, elongated cakes for dipping. Alboraya, in the huerta of Valencia, is regarded as the birthplace of the drink and is home to the council of the Chufa de Valencia Protected Designation of Origin.
Cold soup of tomato, bell pepper, cucumber, garlic, bread, olive oil and vinegar, blended and served chilled. A rural Andalusian dish, it was chosen to represent Andalusia in the postal service’s series of stamps.
Chicken stewed in a sauce of red peppers, tomato, onion, garlic and ham — chilindrón. It’s the dish chosen to represent Aragon and, made the same way, is also prepared with lamb.
Cocido de la Maragatería, the comarca of Astorga, served in reverse: first the meats, then the chickpeas with cabbage, and finally the soup. It is the dish that Castile and León tourism associates with Astorga.
Small cake of butter, eggs, sugar and flour baked in a small square paper box, from which the batter overflows. It is a Protected Geographical Indication and appears as a Christmas sweet in the 1805 accounts of the diocesan archive of Astorga.
Still apple cider with no added carbonation, served in small pours poured from high above, with the bottle held over the head to aerate the drink. The Asturian cider culture is Intangible Cultural Heritage of Humanity by UNESCO.
Potato omelette with undercooked eggs, creamy inside, which in Betanzos is traditionally made without onion. The town promotes it with an annual contest and a dedicated week.
Small potatoes cooked unpeeled in very salty water until the skin wrinkles, served with red, spicy mojo or green cilantro mojo. It’s the dish of the Canary Islands, found on every island.
Bean stew with kale and pork chorizo, blood sausage, ribs and bacon, born in the mountain valleys of inland Cantabria. It is the community’s dish and is served throughout the region, especially in winter.
Suckling lamb slowly roasted in a wood-fired oven, in a clay baking dish, with only water and salt. It is the dish chosen to represent Castile and León and the meat is protected by the IGP Lechazo de Castilla y León.
Cream made with milk, egg yolks, sugar and starch, scented with cinnamon and lemon peel, topped with sugar caramelized on the spot with a hot iron.
Fish stew with potato, sofregit, and a crushed-almond and bread paste, tied to the cuisine of the Catalan coast’s fishermen.
Cold, thick cream of tomato, bread, garlic, olive oil and salt, served with chopped hard‑boiled egg and ham on top. It is Córdoba’s signature dish, with its own gastronomic brotherhood and studies by the city’s university.
Lamb stew made with small pieces of meat, cooked in a cauldron with garlic, onion, bell pepper, bay leaf, wine and paprika. A dish of the shepherds of Extremadura, it was the first in the postal service’s stamp series dedicated to each autonomous community’s dishes.
Cooked octopus in a copper pot, cut with scissors into rounds on a wooden plate and seasoned with coarse salt, paprika and olive oil. It’s the dish of inland Galician fairs and was chosen to represent Galicia.
Sweet leavened and laminated dough, rolled with a cream filling, fried and coated in sugar. It is the typical sweet of Girona, linked to the historical Puig pastry shop in the early 20th century.
Sweet spiral bread made from fermented dough with pork lard, the saïm, sprinkled with confectioners’ sugar. It has Protected Geographical Indication as Ensaïmada de Mallorca and was the pastry chosen to represent the Balearic Islands.
Potatoes broken into pieces and cooked with Riojan chorizo, paprika and choricero pepper pulp in a reddish broth. A countryside dish from La Rioja, named after the region.
Baguette-style bread filled with breaded and fried squid rings, eaten standing at the bar. Madrid’s official tourism promotes it as a gastronomic icon of the city, typical of the bars around the Plaza Mayor.
Chickpea stew with meats, cured sausages and vegetables, served in stages called vuelcos: first the soup, then the chickpeas with the vegetables and finally the meats. It was declared an Intangible Cultural Interest asset by the Community of Madrid.
Sardines skewered on a reed and grilled over a wood fire, on the beach sand, inside a boat filled with sand. It’s the dish of Málaga’s beaches, and the craft of the espeteros is recorded in the Atlas of Intangible Heritage of Andalusia.
Salted cod, desalted and slowly cooked in olive oil with garlic and chili, stirring the pan until the fish’s gelatin binds the oil into a thick sauce. This is the dish chosen to represent the Basque Country.
Pie made with bread dough enriched with lard and wine, filled with pork loin, chorizo and ham. It is the dish of Lunes de Aguas, the riverside picnic on the Monday after Easter Monday, a festival of tourist interest in Castilla y León.
Almond cake made with eggs and sugar, dusted with powdered sugar and marked with the silhouette of the Cross of the Order of Santiago. The earliest record of the cake dates to 1577 at the University of Santiago, and it has a Protected Geographical Indication.
Suckling pig fed only on mother's milk, roasted whole in a wood-fired oven until the skin is crispy. It is Segovia’s signature dish, with a quality mark since 2002, and is often carved with the edge of a plate.
Sweet made from ground sweet almonds and sugar, shaped into figures and baked, with Protected Geographical Indication. The most cited tradition places its origin in a convent in Toledo in the 13th century.
Partridge braised with onion, garlic, bay leaf, thyme, wine and, in some versions, vinegar, in a sauce known as Toledo-style. It is the chosen dish for Castilla–La Mancha and one of the symbols of Toledan cuisine, land of hunting in the Montes de Toledo.
Fishermen’s stew layered with potato and fish, topped with allioli, born on the boats of Tossa de Mar. The name recalls the movement of the pan during cooking, and the town dedicates a gastronomic campaign to it every September.
Spring vegetable dish from the Ribera of Navarra, such as artichoke, broad bean, pea and asparagus, cooked separately and brought together with ham. It is the dish chosen for Navarra and the specialty of Tudela, which celebrates the garden in the Fiestas de la Verdura.
Cooked rice in a wide, shallow pan — paella — with chicken, rabbit, green beans and garrofó bean, tomato, saffron and olive oil. It was born in the garden plots and the Albufera of Valencia and was declared an Intangible Cultural Heritage by the Generalitat Valenciana.
A meal centered on calçots — white spring onions roasted over embers until the skin is charred, peeled by hand and dipped in a sauce of almonds, tomato and pepper. It originated in Valls, which celebrates the calçotada festival at the end of January.
Almond-and-honey sweet, in a soft version from Jijona and a hard version from Alicante, both made in Xixona under Protected Geographical Indications. The tradition of turrón in the town is documented since the 16th century.
