Fabada Asturiana Tapa

Soaking & braising

1. Place the large white beans in a bowl and cover with cold water; soak at least 8 hours or overnight, then drain and set aside.
2. In a heavy ovenproof pot or Dutch oven, warm 2 tbsp olive oil over medium heat and gently brown the pork belly pieces until lightly caramelized, about 6–8 minutes; remove and reserve.
3. Slice most of the chorizo into rounds and add to the pot, cooking briefly to render fat and color the pan; remove half of the cooked chorizo and set aside for topping.
4. Add remaining 1 tbsp olive oil if needed, then sweat the chopped onion and crushed garlic until translucent but not colored, about 5 minutes; stir in smoked paprika and cook 30 seconds to bloom the spice.
5. Return pork belly and sliced chorizo to the pot, add drained beans, bay leaves and enough water or light pork stock to cover by 2–3 cm, bring to a gentle simmer.
6. Reduce heat to very low, partially cover and simmer gently for 3.5–4 hours, checking occasionally and skimming any foam; beans should be tender and the broth thickened.

Finish & plating

1. Remove about 3oz reserved chorizo; chop finely and crisp in a small skillet until crunchy to create the chorizo crumble, then drain on paper towel.
2. Taste the stew and season with salt as needed; if broth is very loose, simmer uncovered a little longer until desired consistency is reached.
3. Warm small cazuelas or ramekins. Spoon the fabada into each, ensuring each portion gets pieces of pork belly and chorizo rounds.
4. Top each tapa with a sprinkle of chorizo crumble and chopped parsley, and add a small drizzle of good olive oil for shine.
5. Serve immediately while hot, with toothpicks or small forks for tapas-style sharing.