Asturian Fabada
A traditional Spanish white bean stew from Asturias, rich with compango (chorizo, morcilla, and pork), slow-simmered to creamy perfection.
Servings: 2 | Prep: 10 min (plus overnight soak) | Cook: 150 min | Calories: 650 per serving
Ingredients
Stew
- 250g dried white beans (cannellini, butter beans, or fabes asturianas if you can find them)
- 300g compango (chorizo, morcilla/blood sausage, pork shoulder - typically comes as a set)
- 1 medium onion, peeled and halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp smoked paprika (pimentón)
- 1.2 liters water or light chicken stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of saffron threads (optional, traditional)
To Serve
- Crusty bread
- Extra virgin olive oil for drizzling
- Flat-leaf parsley, chopped
Instructions
Soak beans: The night before (or at least 8 hours ahead), rinse the dried beans and place in a large bowl. Cover with plenty of cold water (at least 5cm above the beans). Leave at room temperature to soak overnight. Drain before using.
Fideuà
A Catalan seafood noodle dish — the coastal cousin of paella. Short pasta toasts in a saffron-tomato broth with mussels, peas, and peppers. Finished in the oven for a crispy socarrat top.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 510 per serving
Ingredients
Fideuà
- 200g spaghetti, broken into 3-4cm pieces
- 350g fresh mussels, scrubbed and debearded
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 130ml passata
- 400ml chicken stock (hot)
- 70g frozen peas
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of saffron threads (optional but recommended)
- Salt and pepper to taste
To Serve
- Lemon wedges
- Fresh flat-leaf parsley, chopped
- Aioli (optional — mix garlic, lemon juice, and kewpie mayo for a quick version)
Instructions
Steam the mussels: Heat 1 tbsp olive oil in a large deep skillet or paella pan over high heat. Add mussels and a splash of water. Cover and cook 3-4 minutes until they open. Remove mussels to a bowl (discard any that stay closed). Strain and reserve the mussel liquid.
Patatas Bravas with Chorizo & Fried Eggs
Crispy oven-roasted potato cubes smothered in smoky-spicy bravas sauce, topped with sizzled chorizo and a fried egg. Tapas night at home.
Servings: 3 | Prep: 15 min | Cook: 35 min | Calories: 550 per serving
Ingredients
Potatoes
- 750g potatoes, peeled and cut into 2-3cm cubes
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp smoked paprika
Bravas Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (400g) tinned tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp chili flakes (adjust to taste)
- ½ tsp sugar
- Salt to taste
Toppings
- 200g chorizo, sliced into half-moons
- 3 eggs
- 1 tbsp olive oil (for frying)
- Fresh flat-leaf parsley, chopped
Instructions
Roast the potatoes: Preheat oven to 220°C. Toss potato cubes with olive oil, salt, and smoked paprika. Spread on a baking tray in a single layer. Roast for 30-35 minutes, flipping halfway, until golden and crispy.
Spanish Chickpea & Kale Stew
A potaje de garbanzos-inspired stew — chickpeas slow-simmered with kale, carrots, smoked paprika, and garlic. Deeply savory, warming, and satisfying.
Servings: 2 | Prep: 15 min (plus overnight soak) | Cook: 50 min | Calories: 480 per serving
Ingredients
Stew
- 175g dried chickpeas, soaked overnight and drained
- 1½ tbsp olive oil
- 1 medium onion, diced
- 1-2 carrots, peeled and diced
- 3 cloves garlic, sliced
- 70g chorizo, diced small
- 1 can (400g) tinned tomatoes
- ¾ tbsp tomato paste
- 1½ tsp smoked paprika
- ¾ tsp cumin
- 1-2 bay leaves
- 550ml water or chicken stock
- 1 bunch kale, stems removed, roughly chopped
- Salt and pepper to taste
To Serve
- Extra virgin olive oil for drizzling
- Fresh flat-leaf parsley, chopped
- Crusty bread
Instructions
Cook the base: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots, cook for 5-6 minutes until softened. Add chorizo and cook another 3 minutes until the fat renders.
Spanish Tortilla with Ensalada Mixta
The classic thick Spanish potato omelette — silky eggs, soft potato slices, and sweet onion — paired with a simple mixed salad. The ultimate relaxed Friday dinner.
Servings: 3 | Prep: 15 min | Cook: 30 min | Calories: 450 per serving
Ingredients
Tortilla
- 500g potatoes, peeled and sliced thin (2-3mm)
- 1 medium onion, halved and thinly sliced
- 6 eggs
- 150ml olive oil (for confit-frying, most gets drained)
- Salt to taste
Ensalada Mixta
- 1 head romaine lettuce, chopped
- 2 medium tomatoes, cut into wedges
- ½ cucumber, sliced
- 3 spring onions, sliced
- Handful of olives
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- Salt and pepper
Instructions
Confit the potatoes: Heat olive oil in a 24-26cm non-stick skillet over medium-low heat. Add potato slices and onion. Cook gently for 15-18 minutes, stirring occasionally, until potatoes are completely tender but NOT browned. They should be soft enough to break with a wooden spoon. Season with salt.
Steamed Haddock with Romesco & Sautéed Cabbage
Gently steamed haddock served with a rich Catalan romesco sauce and garlicky sautéed cabbage with bacon. The smoky, nutty romesco brings everything together.
Servings: 2 | Prep: 20 min | Cook: 25 min | Calories: 490 per serving
Ingredients
Romesco Sauce
- 2 red bell peppers, halved and seeded
- 50g almonds or hazelnuts (or a mix)
- 2 cloves garlic, unpeeled
- 2 medium tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp chili flakes
- Salt to taste
Fish
- 2 haddock fillets (~150g each), skin-on or skinless
- Salt and pepper
- Juice of ½ lemon
Sautéed Cabbage
- ⅓ head cabbage, cored and shredded
- 100g bacon strips (from freezer, thawed)
- 2 cloves garlic, sliced
- 1 tbsp olive oil
- 1 tbsp capers, drained
- Handful of olives, roughly chopped
- Salt and pepper
- Squeeze of lemon
Garnish
- Fresh flat-leaf parsley, chopped
Instructions
Roast romesco ingredients: Preheat oven to 200°C. Place pepper halves (cut side down), tomato halves, and unpeeled garlic cloves on a baking tray. Drizzle with 1 tbsp olive oil. Roast for 20 minutes until peppers are charred and blistered. Spread almonds on a separate small tray and toast in the oven for the last 5 minutes.