Fabada Asturiana

One of the kings of charcuterie, or perhaps of winter one-pot dishes: fabada asturiana.  Mine contains homemade morcilla (Spanish black pudding) and home-cured salt pork – but I cannot pretend to have made the chorizo, which I paid a sinful price for to a Japanese importer.  Some of the more flightier recipes call for saffron, spices and other delicate ingredients but I found the chorizo, rich fat salt pork and blood sausage added more than enough flavour to the dish and anyway I reserve my stock of Spanish saffron, jealously, like some kind of culinary John Elwes, for such deserving dishes as paella and Muglai biryani.

It is a hearty peasant dish and needs nothing else other than some lightly toasted bread and of course, a rich Spanish red wine to wash it all down.

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