Fabada is a dish that speaks of tradition and family. The key to its success lies in the quality of the ingredients and the slow cooking process. The beans should be soaked overnight to ensure they are soft and creamy. The meats, especially the chorizo and morcilla, add a deep, smoky flavor that perfumes the entire stew. It is a simple dish in terms of preparation steps, but it requires patience to achieve the perfect texture and flavor. It is a staple in Asturian gastronomy, loved for its intense and satisfying taste.
The night before, soak the fabes beans in cold water. In the morning, drain the water.
Place the drained beans in a large pot. Add the pork shoulder, pancetta, chorizo, and morcilla. Cover everything with cold water.
Bring the pot to a boil over high heat, then reduce the heat to a low simmer. Skim off any foam that forms on the surface. Cook for about 2 hours.
In a small bowl, mix a ladle of broth with the saffron threads and sweet paprika. Stir well and add this mixture back to the pot. Stir gently once.
Continue to simmer for another 30 minutes to 1 hour, or until the beans are very tender and the broth has thickened. The beans should be creamy but not mushy. Add salt to taste.
When the fabada is ready, remove the meats. Slice them into pieces and return them to the pot.
Serve the fabada hot, directly from the pot or in deep plates. It is traditionally accompanied by a good loaf of crusty bread and a glass of Asturian cider or red wine.