This comforting stew known as fabada Asturiana is a signature dish of the famous Spanish region of Asturias. The stew consists of plump white beans, chorizo, morcilla blood sausages, and pork fat, flavored with smoked paprika and saffron.

Some recipes also use olive oil. Spicy and hearty, with robust and earthy flavors, this Spanish classic combines simple ingredients to create an extraordinary dish. It is believed that fabada appeared sometime between the 19th and the 20th century.

Due to its nutritious elements, it is usually enjoyed in the colder winter months. 

Cachopo is a meaty delicacy from the Spanish region of Asturias, consisting of two veal or beef steaks filled with cheese and a slice of ham. The whole concoction is then coated in breadcrumbs and fried in hot oil. The dish is traditionally served with roasted potatoes, grilled peppers, and mushrooms on the side.

Today, there are numerous versions of this classic dish prepared with fish, chicken, or pork.

These traditional Spanish fritters are usually prepared with a buttery béchamel base that is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden.

Spain abounds in various types of croquetas, and the most popular versions incorporate ham or shredded chicken in the béchamel base, but other ingredients such as mushrooms, cod, or shrimp are also common. Though they originated as a frugal dish, which made use of leftover ingredients, today they are a classic that is often served as tapas—small finger foods that are usually accompanied by a few drinks.