Ribadesella gastronomy offers a large selection of products that come from the Earth and the Sea. The most traditional local dish is Fabada. It is made from Asturian beans and various meats including chorizo, ham which infuses the beans with flavour. But there are other delicious combinations, like beans with lobster, clams or shell fish in general. And hunted products like wild boar. Baby eel is much enjoyed here and is very expensive, it is caught in the estuary in Ribadesella but the numbers are down due to over fishing. It is cooked the traditional way with fish or scrambled eggs. Plus a great variety of fish and shellfish from the sea and river. From the sea the most traditional dish is “rollo de bonito”, tuna meat balls. From the Earth “Pitu de caleya” local free range chicken. Or the pork, especially the products such as “pantrucu”. A type of black pudding. Corn is the main ingredient of two of the dishes “la borona preñada” and “tortos”. We have a large variety of cheeses and delicious desserts like frixuelos a kind of crepes, casadielles or the typical local style rice pudding are just a few of the local gastronomical delights that make a visit to Ribadesella very attractive.

Ingredients for 8 people.

Pantrucu, black pudding:
Pig’s blood
onion, finely chopped
pig fat
fresh bacon
corn flour
wheat flour
salt
parsley
oregano
cabbage leaves

Tortos:
corn flour
Wheat flour
salt
water and olive oil

Method:
This is a very unique dish from Ribadesella; there are other variations in the west of Asturias and in Cantabria. We start mixing the following ingredients: The pig’s blood, chopped onion, pig fat, bacon cut into cubes, corn flour and a little bit of wheat flour, a bit of parsley and salt until you get compact dough. This dough should be around 15 centimetres round. It is then wrapped in the cabbage leaves to make a parcel tied with string. Then we boil water in a large source pan with oregano. And add the parcel of dough and boil for 2 hours.Of course you could always buy the ready made Pantrucu from a local delicatessen.If you have managed to cook the Pantrucu, all you have to do next is take off the parcel of leaves, slice and fry in olive oil.

Making tortos:

It’s easy. Mix in equal amounts the corn and wheat flour, for 8 people ½ kilo per person. Add water and salt, mix until you get compact dough, which doe not stick in the bowl. The kneading process is important, the longer the dough is kneaded the tastier the tortos will be. Make balls with the dough, roll into a flat shape, the size you desire. It is recommended to leave the dough for 24 hours before frying in hot olive oil. It can be eaten with several fillings, such as Pantrucu, fried eggs, chorizo, and cabrales cheese or simply with sugar

 

Ingredients for 8 people:
1 Kg. of ripe tomatoes
3/4 of a Kg. of onions
1'5 Kg. of tuna
6 eggs
2 red peppers
200 grams of cured ham thickly sliced
2 sections of garlic
Wheat flour
parsley
bread crumbs
a lot of olive oil
salt
Dry white wine


Method:

Cut the tuna; remove the bones and the skin. Chop the garlic and the parsley up finely and it with the tuna. Cut the ham into cubes and add to the tuna, add salt. Hard boil the egg, then grate them and add to the tuna. Then add 3 raw, beaten eggs and mix well until you have dough like mixture. Then add the bread crumbs and mix thoroughly. Form into large meat balls. Coat the balls in flour and dip into beaten eggs, then fry in very hot olive oil until golden brown. To make the source: Cut and fry onion until golden, then add chopped tomatoes and pepper and add dry white. Wait until the ingredients are soft wine, then place in a blender and mix until smooth. Pour the source into a pan and add the tuna balls. Fry for ½ and hour. Remove the tuna balls, let them cool and slice, put on plates and add the source.