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Gijón - style spring vegetable stew


(Votes count 416)

(Rating average 3,02)

Gijón vegetable stew is one of the traditional dishes eaten with a spoon in Asturian tables making the most out of the natural spring time treats.


Wash and peel all vegetables. Pour oil in a saucepan and fry chopped onion and garlic over gentle heat. Before the onion turns brown, add thinly chopped lettuce, and sauté everything for a couple of minutes. It is the right time to add diced ham and lean pork, sautéing for another two minutes over higher heat.

Add a tablespoon of flour, stir well and add wine and stock. Then add peas and more than half of pods (having previously removed strings on the sides by pulling down along them), sliced carrots, beans without skins and artichokes without their outer leaves.

When stock comes to boil, add all these vegetables, skim any scum and let it simmer. Peel and cut up potatoes and lightly fry them in abundant oil, when the vegetable stew has been cooking for half an hour, add strained potatoes. Taste and add more salt if necessary. Let it cook over medium heat for ten minutes.
Gijón - style spring vegetable stew
  • 1 Asturian lettuce (other than iceberg).
  • 1 onion.
  • 1 clove of garlic.
  • 1/4 kg. fresh seasonal peas, with their whole pods, 200 gr. fresh green beans.
  • 200 gr. carrots.
  • 4 natural artichokes.
  • <4 white asparagus (canned).
  • 2 boiled eggs.
  • 100 gr. de Serrano ham.
  • 100 gr. lean pork.
  • 1/2 glass of dry white wine (the higher quality, the better).
  • 1/4 kg. local new potatoes
  • 1/2 glass of raw olive oil and frying oil.
  • 1 l. chicken stock.
  • Flour.
  • Salt.
Category Of spoon