-Leave certain ammount of [faba asturiana](https://es.wikipedia.org/wiki/Faba_asturiana) in water during ~12h (leave them over night). Water should be 1 finger above the level of the fabas
-Add a glass of water, decrease the temperature (4/9 in the vitro I use) and add saffron, a spoon of paprika, some garlic and salt. Keep for an hour.
-Add another glass of water and some olive oil. Keep for an hour. It should be ready at this point, wait until it cools and leave it in the fridge. You can remove some fat once it cools. Tip: fabada tastes better like 24-48h after you do it, always wait at least a day.
Notes: some people don’t use laurel or onion, some people don’t use paprika (just saffron), some don’t use saffron and just use paprika. Garlic is optional. There are lots of recipes for this, all include the fabas and compango, the other stuff is optional.
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Photos are a bit crappy, it’s usually served in the dish with some slices of compango, but I didn’t do it like this when I took the photo. See [this](https://recetasdecocina.elmundo.es/wp-content/uploads/2022/10/fabada-asturiana-receta-facil.jpg).
Recipe:
-Leave certain ammount of [faba asturiana](https://es.wikipedia.org/wiki/Faba_asturiana) in water during ~12h (leave them over night). Water should be 1 finger above the level of the fabas
-Start boiling water (I use 8/9 of temperature in the vitro), once it starts boiling add a glass of water, a peeled onion, a leave of [laurel](https://en.wikipedia.org/wiki/Laurus_nobilis) and the [compango](https://es.wikipedia.org/wiki/Compango) (chorizo, morcilla, panceta). Keep like that for an hour.
-Add a glass of water, decrease the temperature (4/9 in the vitro I use) and add saffron, a spoon of paprika, some garlic and salt. Keep for an hour.
-Add another glass of water and some olive oil. Keep for an hour. It should be ready at this point, wait until it cools and leave it in the fridge. You can remove some fat once it cools. Tip: fabada tastes better like 24-48h after you do it, always wait at least a day.
Notes: some people don’t use laurel or onion, some people don’t use paprika (just saffron), some don’t use saffron and just use paprika. Garlic is optional. There are lots of recipes for this, all include the fabas and compango, the other stuff is optional.