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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":499,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":543,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the pot boiled. Beans need a temperature where the surface barely trembles; a rolling boil tumbles them against each other and bursts the skins. The other common cause is salting early — salt firms bean skins in some conditions and toughens them in others, so add it only once the beans are already tender. Adding a splash of cold water whenever the pot starts to bubble hard is the traditional fix.","Why did my beans split and go mushy?",{"answer":398,"question":399},"Yes, for this dish. Large dried white beans need a full 12 hours to hydrate all the way to the centre; unsoaked beans cook unevenly, with tender outsides and chalky cores, and take far longer. A quick-soak (boil 2 minutes, stand 1 hour) works in an emergency but gives you more broken skins. Discard the soaking water and start with fresh cold water.","Do I really need to soak the beans overnight?",{"answer":401,"question":402},"Compango is the Asturian name for the bundle of cured pork that flavours the stew: smoked chorizo, smoked morcilla, a piece of cured shoulder (lacón) and a slab of pork fat (tocino). You can drop the tocino and the stew still works. Dropping the morcilla changes it more than you would expect — it is what gives the broth its dark, faintly sweet, spiced depth. Chorizo alone makes a good bean stew, but Asturians would not call it fabada.","What is compango and can I skip parts of it?",{"answer":404,"question":405},"You can, and many Spanish home cooks do on a weeknight: soaked beans plus compango cook in roughly 25 minutes at pressure. The trade-off is real, though. Pressure cooking agitates the beans and breaks more skins, and the broth does not develop the same glossy body because you cannot shake the pot or reduce it slowly. If you go this route, release pressure naturally and finish with 15 minutes uncovered on the stove to thicken.","Can I make fabada in a pressure cooker?",{"answer":407,"question":408},"Thick but pourable — the broth should coat a spoon and settle around the beans rather than sitting on top of them like water. It thickens from bean starch alone, so if it is thin at the end, keep simmering uncovered, or mash a ladle of beans and stir them back in. If it has gone claggy, loosen it with hot water rather than stock, which would push the salt higher.","Is fabada supposed to be soupy or thick?",[410,411,412,413,414,415],"Soak the beans a full 12 hours in plenty of cold water, and cook them in fresh water — the soaking liquid carries the compounds that make beans harsh.","Never let it boil. A rolling boil bursts the skins and turns the broth cloudy and grey instead of glossy orange.","Shake the pot by the handles instead of stirring. One pass with a wooden spoon will break more beans than an hour of simmering.","Salt only at the very end. The chorizo, morcilla and lacón are already salty, and salting early keeps bean skins tough.","If the broth is still thin when the beans are done, crush a small ladleful of beans against the side of the pot and stir them back in.","Skim the orange fat that pools on top if you want a lighter stew, but leave some — it is where most of the paprika flavour lives.","🫘","Fabada is a bean stew from Asturias, the green, rainy north-west corner of Spain, and it is built on exactly two ideas: enormous, buttery white beans called fabes de la Granja, and a bundle of smoked pork known as the compango. Nothing is browned, nothing is puréed, and no flour ever goes near the pot. Over two or three hours of the gentlest possible simmer the beans release their starch, the sausages leak paprika-red fat into the liquid, and the broth thickens itself into something glossy and orange that clings to the spoon. The flavour is deeply smoky and salty, with a sweetness from the beans that stops it feeling heavy in the mouth even though it very much is. Asturians eat it at lunch, in winter, and then go and lie down.","Fabada is younger than it tastes. Asturias has grown beans and cured pork for centuries, and peasant pots of legumes with whatever fat was hanging in the rafters are old everywhere in Spain, but fabada as a named, codified dish belongs to the late nineteenth and early twentieth century, when it moved from farmhouse kitchens into the restaurants and casas de comidas of Oviedo and Gijón. What made it famous was the bean itself. Faba de la Granja is a specific Asturian variety — long, flat, ivory-white, with a skin so fine it almost dissolves — and it now carries a protected geographical designation. Cooks talk about it the way Italians talk about a particular tomato: the dish exists to show the bean off, and everything else in the pot is there to season it.\n\nThe compango is where regional pride gets loud. It means, roughly, the accompaniment, and in Asturias it is understood as chorizo asturiano and morcilla asturiana — both cured over a wood fire rather than air-dried like their Castilian cousins — plus a piece of lacón or shoulder ham and a slab of tocino, unsmoked back fat. That smoke is not a nice extra; it is the reason Asturian fabada tastes different from every other Spanish bean stew, including its close relatives fabes con almejas, made with clams instead of pork, and the Catalan and Castilian bean dishes that use fresh sausage. If your butcher only stocks Spanish chorizo that is dry-cured and unsmoked, the stew is still very good, but it will taste more of paprika than of woodsmoke.\n\nThe technique is famously anti-technique. Beans go into the pot cold, covered with cold water, along with the meat. The pot is brought slowly to a bare tremble and then held there, and any time it threatens to boil the cook adds a splash of cold water to \"frighten\" the beans — asustar las fabes — which keeps the skins from bursting. The stew is never stirred with a spoon; you take the handles and shake the pot in a circle, which releases starch and emulsifies the fat without breaking a single bean. Asturians also insist it is better the next day, and they are right.","Fabada improves overnight and keeps 4 days refrigerated. The fat sets into an orange cap on top — leave it in place while it stores, then reheat the whole pot slowly over low heat, adding a splash of water because the beans keep drinking. Never reheat at a boil. It freezes well for 3 months if you freeze the beans and broth together; slice the sausages after thawing rather than before, since they crumble when frozen in pieces.",[421,422,423,424],"Cold start, low simmer and the asustar trick — the discipline that keeps every bean whole instead of a pot of split skins.","Explains what compango actually is, so you can shop for the right sausages instead of guessing.","Thickens by shaking and starch alone, exactly as it is done in Asturias — no flour, no blending, no cheating.","Honest about the bean: tells you what changes if you use ordinary cannellini instead of true fabes.",[426,427,428],"Large heavy pot or Dutch oven with a lid","Large bowl for soaking","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},46,48,14,1500,42,790,[437],"Crusty bread, a green salad sharp with vinegar, and Asturian cider poured from a height. Rice pudding afterwards if anyone is still standing.",[439,442,445],{"name":440,"description":441},"Fabes con almejas","The Asturian coast version: the same beans and technique, but no pork at all — clams are opened separately and folded in at the end with parsley and a little white wine.",{"name":443,"description":444},"Pote asturiano","A looser everyday cousin that adds potato and collard greens to the beans and compango, closer to a soup and cooked in half the time.",{"name":446,"description":447},"Fabada de vigilia","A meat-free Lenten version built on beans, onion, garlic, paprika and a good glug of olive oil, sometimes with salt cod. Thinner and cleaner, and traditional rather than modern.",[449,454,459,462,467,471,474,479,483,488,492,495],{"qty":450,"name":451,"unit":452,"group":453},400,"dried fabes de la Granja or other large white beans","g","For the beans",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},1,"bay-leaf","bay leaf","piece",{"qty":455,"ref":460,"name":461,"unit":458,"group":453},"onion","onion, peeled and left whole",{"qty":463,"ref":464,"name":465,"unit":466,"group":453},2,"garlic","garlic cloves, peeled and left whole","clove",{"qty":463,"ref":468,"name":469,"unit":458,"group":470},"chorizo","smoked cooking chorizo, preferably chorizo asturiano","For the compango",{"qty":463,"ref":472,"name":473,"unit":458,"group":470},"blood-sausage","smoked morcilla asturiana",{"qty":475,"ref":476,"name":477,"note":478,"unit":452,"group":470},200,"smoked-pork","lacón or smoked ham hock, in one piece","soak 2–3 hours in cold water if very salty",{"qty":480,"ref":481,"name":482,"unit":452,"group":470,"optional":8},100,"pancetta","tocino or unsmoked streaky pork fat, in one slab",{"qty":463,"ref":484,"name":485,"unit":486,"group":487},"olive-oil","olive oil","tbsp","To season",{"qty":455,"ref":489,"name":490,"unit":491,"group":487},"paprika","sweet pimentón","tsp",{"qty":455,"name":493,"unit":494,"group":487,"optional":8},"saffron threads","pinch",{"qty":496,"name":497,"unit":498,"group":487},null,"salt","to taste",[500,505,509,513,517,521,524],{"tip":501,"text":502,"title":503,"timerSeconds":504},"If a squeezed bean still has a hard bead at the centre, give it another two hours. That bead never disappears in the pot.","Cover the dried beans with at least 10 cm of cold water and leave them 12 hours at room temperature. They should double in size and feel evenly soft when you squeeze one between finger and thumb. Drain and discard the soaking water.","Soak the beans overnight",43200,{"tip":506,"text":507,"title":508},"Prick the morcilla once with a needle so it does not split, and keep the sausages whole so they can be sliced cleanly later.","Put the drained beans in a heavy pot with the whole onion, garlic cloves, bay leaf, chorizo, morcilla, lacón and tocino. Cover with cold water by 4 cm — no salt, no heat yet. Everything starts together and comes up to temperature together.","Load the pot cold",{"tip":510,"text":511,"title":512},"If it ever reaches a rolling boil, pour in a small glass of cold water to knock the temperature back — this is the Asturian asustar trick, and it saves the bean skins.","Set the pot over medium-low heat and let it take 25–30 minutes to reach a bare simmer. Skim off the grey foam that rises before it starts to bubble properly, then drop the heat until the surface only trembles and a bubble breaks every second or two.","Bring it up slowly",{"text":514,"title":515,"timerSeconds":516},"Cook at that whisper for 2½ to 3 hours, topping up with a little cold water whenever the beans threaten to show above the surface. Every 20 minutes take the pot by both handles and swirl it in a circle — never put a spoon in it.","Simmer, uncovered, without stirring",9000,{"tip":518,"text":519,"title":520},"Pimentón burns in seconds. Take the pan off the flame before the paprika goes in, and go straight from pan to pot.","After about 2 hours, warm the olive oil in a small pan off the heat, stir in the pimentón until it smells sweet and toasty rather than raw, then pour it into the stew along with the saffron. Fish out and discard the onion and bay leaf.","Season with pimentón",{"text":522,"title":523},"The stew is ready when a bean crushes to cream against the roof of your mouth with no resistance and the broth has turned glossy and orange, thick enough to leave a trail behind a tilted ladle. If it is still watery, mash a ladleful of beans against the side of the pot and swirl them back in.","Check the beans and thicken",{"tip":525,"text":526,"title":527,"timerSeconds":528},"This is the point at which fabada is honestly better tomorrow. If you can wait a day, cool it and reheat gently.","Lift out the meats, cut the chorizo and morcilla into thick coins and the lacón into chunks, and return everything to the pot. Now taste and add salt. Let the fabada stand off the heat for 20 minutes before serving so the broth settles and the beans absorb the seasoning.","Slice the compango and rest",1200,"fah-BAH-dah ah-stoo-ree-AH-nah",[531,535,539],{"note":532,"swap":533,"original":534},"You lose the fine skin and the creamy centre that make fabada distinctive, but a large, thin-skinned white bean gets you most of the way. Avoid small navy beans — they cook to mush before the broth thickens.","Large dried cannellini, judión or Greek gigantes beans","Fabes de la Granja",{"note":536,"swap":537,"original":538},"Asturian morcilla is smoked and heavily seasoned with onion and paprika. Spanish morcilla de Burgos contains rice and will fall apart, so add it whole and late if it is all you can find.","Any smoked blood sausage, or a Polish kaszanka","Morcilla asturiana",{"note":540,"swap":541,"original":542},"Soak salty cured cuts for a few hours first, or the finished stew will need no salt at all and still taste too salty.","A smoked ham hock or a piece of unsmoked gammon","Lacón (cured pork shoulder)","fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","spain","Asturias",4,20,180,720,"medium",[555],"main",[],[468,472,476,489],[559,562,564,566],{"alt":560,"src":561},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[569,570,571,468,572,573,574],"fabada","asturias","bean stew","morcilla","compango","spanish stew","2026-08-19","dishroute-kitchen","Asturias in one pot: fat white fabes beans simmered for hours with chorizo, morcilla and cured pork until the broth turns silky, thickened by shaking the pan rather than any flour.",{"en":579},"\u002Frecipe\u002Ffabada-asturiana",{"items":581,"total":621,"page":455,"limit":852,"hasMore":853},[582,616,650,681,691,718,750,774,803,830],{"slug":583,"title":584,"shortTitle":584,"nativeName":585,"countrySlug":547,"region":586,"baseServings":549,"prepMinutes":587,"cookMinutes":588,"restMinutes":589,"difficulty":553,"course":590,"diet":591,"mainIngredients":594,"images":598,"keywords":608,"publishedAt":615,"updatedAt":615,"authorSlug":576},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",25,45,5,[555],[592,593],"gluten-free","dairy-free",[595,596,597],"rice","chicken","shrimp",[599,602,604,606],{"alt":600,"src":601},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[583,609,610,611,612,613,597,614],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan","2026-08-18",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":547,"baseServings":549,"prepMinutes":550,"cookMinutes":587,"restMinutes":621,"difficulty":553,"course":622,"diet":626,"mainIngredients":628,"images":633,"keywords":643,"publishedAt":575,"updatedAt":575,"authorSlug":576},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate",10,[623,624,625],"breakfast","snack","dessert",[627],"vegetarian",[629,630,631,632],"flour","milk","cornstarch","cinnamon",[634,637,639,641],{"alt":635,"src":636},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[644,645,646,647,648,649],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"countrySlug":547,"region":655,"baseServings":656,"prepMinutes":657,"cookMinutes":550,"restMinutes":658,"difficulty":553,"course":659,"diet":660,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":575,"updatedAt":575,"authorSlug":576},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana","Catalonia",6,15,240,[625],[627,592],[630,662,631,663],"eggs","lemon",[665,668,670,672],{"alt":666,"src":667},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[675,676,677,678,679,680],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":682,"diet":683,"mainIngredients":684,"images":685,"keywords":690,"publishedAt":575,"updatedAt":575,"authorSlug":576},[555],[],[468,472,476,489],[686,687,688,689],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[569,570,571,468,572,573,574],{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":547,"baseServings":549,"prepMinutes":621,"cookMinutes":696,"difficulty":697,"course":698,"diet":700,"mainIngredients":702,"images":703,"keywords":713,"publishedAt":615,"updatedAt":615,"authorSlug":576},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo",8,"easy",[699],"appetizer",[701,593,592],"pescatarian",[597,464,484],[704,707,709,711],{"alt":705,"src":706},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[714,715,716,547,717,485,699],"gambas","garlic shrimp","tapas","seafood",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":547,"region":723,"baseServings":549,"prepMinutes":550,"cookMinutes":9,"restMinutes":551,"difficulty":697,"course":724,"diet":726,"mainIngredients":729,"images":733,"keywords":743,"publishedAt":575,"updatedAt":575,"authorSlug":576},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[725,699],"soup",[727,627,593,728],"vegan","nut-free",[730,731,732,484,464],"tomato","cucumber","bell-pepper",[734,737,739,741],{"alt":735,"src":736},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[719,744,745,746,747,748,749],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":547,"region":655,"baseServings":549,"prepMinutes":621,"cookMinutes":589,"difficulty":697,"course":755,"diet":757,"mainIngredients":758,"images":759,"keywords":769,"publishedAt":575,"updatedAt":575,"authorSlug":576},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet",[756,699,624],"bread",[727,627,593,728],[730,464,484],[760,763,765,767],{"alt":761,"src":762},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[770,771,772,773,716,485,646],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":547,"region":779,"baseServings":549,"prepMinutes":550,"cookMinutes":780,"restMinutes":657,"difficulty":697,"course":781,"diet":783,"mainIngredients":784,"images":787,"keywords":797,"publishedAt":575,"updatedAt":575,"authorSlug":576},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","Madrid",35,[782,699,624],"side",[627,593,592,728],[785,786,464,484],"potato","smoked-paprika",[788,791,793,795],{"alt":789,"src":790},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic 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española",[555,699],[627,592],[662,785,484,460],[839,842,844,846],{"alt":840,"src":841},"Thick golden Spanish potato omelette with one wedge cut out showing a juicy layered interior","\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero.jpg",{"alt":840,"src":843},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-16x9.jpg",{"alt":840,"src":845},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-1x1.jpg",{"alt":840,"src":847},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-4x3.jpg",[849,850,851,662,716,547,627],"tortilla","spanish omelette","potatoes",24,false,1788563771795]