I made a lovely Fabada at lunch time today.
I don't like the blood sausage so I don't use that. I had some locally made Chorizo which has a very low fat content. Wild boar for the pork belly. Best one I've made.
http://www.weareneverfull.com/fabada-asturiana-the-dish-that-changed-history/
I don't like the blood sausage so I don't use that. I had some locally made Chorizo which has a very low fat content. Wild boar for the pork belly. Best one I've made.
http://www.weareneverfull.com/fabada-asturiana-the-dish-that-changed-history/