The Asturian pot may not be as popular outside the Principality as the fabada, but it enjoys the same fame in the region. The inclusion of cabbage, a vegetable element, balances it and makes it more complete.
It should be borne in mind that the point of salt required for cooking will be determined by the strength of the sausage used.
Chef: Marcos Moran
Marcos is the fifth generation of the saga for hoteliers, but he would not have done anything without the involvement of his father, teacher Pedro Moran. Without forgetting how fabada is prepared, they brought Asturian cuisine into the 21st century. They are a great tandem.
- 5 grams of red pepper
- 200 g beans
- Extra virgin olive oil
- 150 g of potatoes
- 8 sausages
- 6 sausages
- 100 g Iberian bacon
- 50 g onion
- 1 hot pepper
- 1 kg of Asturian cabbage
- Cook the green vegetables for 20 minutes in water with a pinch of salt. Strain and save.
- Put the sausages, frankfurters and bacon in a large saucepan to cook for 1 hour.
- After an hour, remove the sausages and add the cabbage to the broth. Cook for another ten minutes and add the peeled and cascaded potatoes and beans.
- Make a sauce with onion, hot pepper and paprika and add it to the whole.
- Cook everything together for 20 minutes, being very careful not to stick.
- The pot is finished when the potatoes are cooked.
Now is your time.