Asturian Fabada with Smoky Flair
A hearty Spanish stew originating from the Asturias region, elevated with smoky flavors and a kick of zesty spice.
Ingredients
- ●1 cup Fabada Asturiana Rice
- ●1/2 pound Spanish Sausage
- ●2 stalks Celerychopped
- ●1 teaspoon Zesty Smoked Paprika
- ●1/4 teaspoon Smoked Salt
- ●2 cloves Garlicminced
- ●1/4 cup Chopped Fresh Parsley
- ●1 Red Bell Pepperdiced
- ●2 tablespoons Extra Virgin Olive Oil
- ●1/4 cup Dry White Wine
Instructions
- 1
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- 2
Add the sliced Spanish sausage and cook until browned, about 5 minutes.
- 3
Remove the sausage from the pot and set aside.
- 4
Add the remaining 1 tablespoon olive oil, then sauté the chopped celery until tender, about 5 minutes.
- 5
Add the diced red bell pepper and cook for an additional 2 minutes.
- 6
Add the minced garlic and cook for 1 minute, until fragrant.
- 7
Add the Fabada Asturiana Rice, smoked paprika, smoked salt, and white wine to the pot. Stir to combine.
- 8
Return the cooked sausage to the pot, then stir to combine.
- 9
Bring the mixture to a boil, then reduce heat to low and cover the pot.
- 10
Simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
- 11
Stir in chopped parsley and serve hot.