loading...
Ingredients cooking octopus

Stewed Broad Beans with Octopus and an Oriental Twist

This week, I present a traditional recipe from northern Spain. A delectable stew renowned in the Asturias region called “ Fabes con Pulpo”. But this time, I've given an umami essence by simmering the fava beans with Kombu seaweed, Nori, and an additional texture with the inclusion of wood ear mushrooms.

Octopus stew pot

Fava beans hold a significant place in Spanish cuisine, featuring in numerous recipes such as the iconic Spanish dishes: “Fabada", "Fabes con Almejas", "Fabes con Jabali", "Pote Asturiano", or "Fabes con Pulpo” as showcased today.

Clams with fava beans stewed

Find out the Beans with Clams recipe HERE

So, I invite you to join me in crafting this traditional Asturian recipe, where the fusion of the delightful sea flavour of octopus and the earthy essence of beans takes centre stage.

But before we delve into the culinary adventure, allow me to share the potential origin of this humble yet exquisite dish.

What is the origin of the broad beans and octopus stew?

Ingredients to make Beans and octopus stew

Faba beans with octopus trace their roots to the Llanes area, a coastal municipality in eastern Asturias. It is believed that this dish emerged in the late 19th century when local fishermen ingeniously incorporated the octopus head into their bean-based creations, making the most of surplus catches. Over time, this culinary gem gained popularity throughout the region, solidifying its status as a quintessential dish in Asturian restaurants.

Stewed Broad Beans with Octopus and Seaweed Recipe

  • Preparation Time: 10 min (14 hours for bean soaking)
  • Cooking Time: 2 hours 30 minutes
  • Total Time: 16 hours 30 minutes

Ingredients 4 Serves

Octopus cooked

  • 250g Fava beans
  • 400g Cooked octopus  -  Learn How to cook Octopus, HERE
  • 1 litre Fish stock (water optional)
  • 1 cup of cooked octopus water 
  • 1 medium-sized onion
  • 4 garlic cloves
  • 2 bay leaves
  • 2 carrots
  • Approximately 6 strands of saffron
  • 3 tsp of extra virgin Olive Oil
  • 1 tsp sweet smoked Paprika "Pimenton de la Vera", (optional spicy)

Japanaise Ingredients

  • 3 Nori seaweed sheets
  • Approximately 3g of Kombu seaweed
  • 5 Wood ear mushrooms
  • Salt to taste

Method

Ingredients to make a beans stew

  • Peel the onion, carrots, and garlic, and place them in a wide pot to prevent the fava beans from breaking during cooking.
  • Add the soaked fava beans (previously soaked for 14 hours), and the bay leaves.
  • Cover with fish stock, approximately four fingers above the level of the fava beans. Add the Kombu seaweed and a pinch of salt, then place the pot over high heat until it starts to boil.
  • If you've cooked the octopus, add a cup of cooking liquid.

Collage steps cooking fava beans with Kombu seaweed

  • Skim off any foam, then add a cup of cold water to halt the boiling. This method, known as "scaring" the fava beans, prevents them from losing their skins, ensuring they remain intact and tender.
  • Reduce the heat to allow the fava beans to simmer, maintaining enough intensity to keep it boiling. The total cooking time is approximately 2 and a half hours, depending on the type of fava bean. Continue skimming if necessary.
  • After 1 hour of cooking add the Nori seaweed and the black mushrooms cut in julienne, and then remove the carrots, onions, and garlic.

Collage steps cooking fava beans

  • Blend them with 3 tsp of extra virgin olive oil, a tablespoon of paprika, saffron, a tablespoon of semi-cooked fava beans and some cooking liquid and return it to the pot.
  • Let it cook for another hour and a half until the fava beans are tender.

Steps How to make fava beans stew

  • Cut the pre-cooked octopus into one-centimetre slices and add them to the pot in the last five minutes of cooking.
  • Adjust the salt if necessary, serve in a soup plate or bowl, and enjoy.

Fava beans with octopus and seaweed

Thank you very much for reading this recipe; I hope you liked it and enjoy cooking and sharing it with your friends and family.

And remember, if you want to receive all the recipes and news I publish on the blog directly to your email for free, leave your email address here, and I will send them to you with pleasure.

1 Ratings | Rating: 5.0 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Glass of Asturian Cider
Ingredients

Cider Culture in Asturias: Tradition, Crafting, and Festive Customs

Asturias, one of Spain's lushest and most picturesque regions, is home to a delicious drink that is more than a mere drink. In Asturias, cider is interwoven with the fabric of its people, culture, and history.

Read more
Fava beans and octopus stewes
Recipes

Stewed Broad Beans with Octopus and an Oriental Twist

I present a traditional recipe from northern Spain. A delectable stew renowned in the Asturias region called “ Fabes con Pulpo”. But this time, I've given an umami essence by simmering the fava beans with Kombu seaweed, Nori, and an additional texture with the inclusion of wood ear mushrooms.

Read more
Fennel and sausages stew
Recipes

Fennel and Chorizo Stew Recipe

I present to you a delightful and comforting soup, perfect for tackling chilly winter days. This fennel and chorizo stew is a culinary gem that has stood the test of time, passed down through generations in the Mediterranean region of Spain, particularly in the beautiful region of Andalusia.

Read more
Plants-based recipes
Recipes

Spanish Vegan Delights, 10 Delicious Plant-Based Recipes

I've crafted this special document to provide you with various options that go beyond the ordinary, exploring creative combinations of fresh and nutritious ingredients, from comforting dishes to light and refreshing choices.

Read more
Recipes

Quick Pickling Vegetable Skewers

This week, I've rescued and updated one of my favourite recipes to start the year eating healthy and being more sustainable. I've put a spin on the classic Spanish pickled vegetable skewer "Banderilla," using a part of broccoli almost no one uses, the stems.

Read more
Recipes

Exploring Forest Flavors: Sautéed Wild Mushrooms with Fried Sage Recipe

This week, I invite you to explore a recipe with exquisite flavours. A culinary proposal where I've used a selection of fantastic seasonal mushrooms and herbs. This delight is not only a vegan and healthy option, but it's also incredibly easy to prepare, making it a perfect choice for any occasion.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!