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Fabada AsturianaBy tapasonline

Asturian bean stew - this is the signature dish of Asturias in northern Spain, using all local ingredients. Winters are cold here and this warming stew is just the ticket. Do try to find the genuine fabes, but if you can’t, then butterbeans or cannellini beans will suffice. The meats are sold as a compango, which saves buying large quantities of each one. Traditionally, the beans and meats are sometimes cooked and even served separately.

Caldereta de CorderoBy tapasonline

Lamb stew - a hearty, warming stew. Due to the long, slow cooking, it is possible to use the cheaper cuts, such as neck or shoulder. You can vary the herbs, add spices, and use red instead of white wine if you prefer.

Estofado de AnguillaBy tapasonline

Eel stew - eels are not as popular as they once were. It’s a shame really, as they are tasty and quick and easy to cook. This is a typical old recipe.

Suquet de PeixBy tapasonlineCatalan fish stew - any firm white fish will be fine and you can use mussels instead of, or as well as, the clams. The picada is traditionally used in Catalonia to thicken stews.
Rabo de ToroBy tapasonlineOxtail stew - Also known as Rabo de Buey and Cola de Toro, this Andalusian recipe was originally made with the tails of fighting bulls after the corrida. Now most restaurants, of course, use oxtail. It is a dish which requires a lot of patience, but with the end result it is amply rewarded.
Estofado de Venado con ChorizoBy tapasonlineVenison stew with chorizo - Venison is a very lean and healthy meat and is now widely available. The long, slow cooking makes the meat tender and allows the flavours to meld. It will keep in the fridge in a sealed container for 2-3 days. As an alternative, try adding potatoes or wild mushrooms, either with, or without the chorizo.
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