The passage of time has allowed Ribadesella to develop a rich and varied cuisine , in the style of northern Spanish cuisine, highly regarded throughout the world. Furthermore, one can enjoy excellent food in Ribadesella at a good number of restaurants that combine traditional dishes with innovative cuisine, achieving outstanding results.
Cantabrian fish and shellfish
The hallmark of the local cuisine is seafood, sourced from the nearby Cantabrian Sea . The local fleet provides excellent raw materials, among which the "hake from the line" stands out. It's called "hake from the line," so named because it's caught with a hook rather than a net, preserving its delicate texture. But other exquisite fish are equally delicious, such as sea bass, sea bream, "xáragu" (a type of scorpionfish), monkfish, kingfish, sole, and red mullet , not forgetting the delectable elvers . All of these are common in the town and their availability depends only on the time of year or the luck of the fishermen. They can be baked, pan-fried, or grilled, although some are now being prepared in casseroles with cider brandy sauce.
Also worthy of mention is bonito, the star of summer , which is enjoyed sliced or stewed in a marmita (a type of fish stew) with peppers and potatoes, as well as in the appetizing "rollo" (a type of roll) typical of Ribadesella , made with flaked bonito and seasoned according to a simple, traditional recipe. Summer is also the season for exquisite squid and the popular sardines and anchovies , which share the spotlight in casual cuisine with products from the rocky seabed such as limpets , periwinkles , barnacles , octopus , and the remarkable sea bream , which, from humble origins, are now conquering haute cuisine.
We must also mention the local seafood : the barnacles from the cliffs, the tasty spider crabs , and the excellent wild or farmed king crabs . And a place of honor must be reserved for the elvers from the Sella River , the most delicate delicacy of the local seafood cuisine. They can be sauteed with garlic and chili pepper, although their use as a stuffing for fish or potatoes is becoming increasingly common.
Eat cachopo in Ribadesella
While fish may not be the main attraction, meat also plays a significant role. The succulent "carne roxa" (red beef) is excellent for steaks and traditional dishes like "carne gobernada" (stewed beef) or rolled beef stuffed with bacon, egg, peppers, or olives. Veal escalopes in cider, brandy, or Cabrales cheese sauce are also highly prized . For game, the abundant wild boar is the star, and for poultry, the "pitu de aldea" (country chicken) , a variety of firm-meat chicken carefully raised in rural areas, is a favorite. And how could we forget pork, essential for stews like pote and fabada ? The local blood sausage, dry and fragrant with onion, gives the delicate "fabes" (beans) a distinctive touch that sets them apart from all other stews on the Iberian Peninsula. "Pantrucu" or "emberzau" ( a type of sausage) is also made from pork ; it's eaten fresh, sliced, and fried.
Typical desserts from Ribadesella and… Asturias
In the cheese chapter, Ribadesella is supplied by its famous neighbors of Cabrales, Beyos, Gamoneu, Vidiago, or Pría, the rice pudding "requemau" , the fried milk or "les joyueles" typical of Carnival , in addition to apple and pear compotes, homemade sweets or roasted and sugared apples.
Liqueurs
The perfect ending to any meal should be a small glass of the fine liqueurs and spirits distilled in this region: "Los Serranos ." The cider brandy produced by this century-old winery has received quality recognition from the European Union, a source of pride for Ribadesella and the entire Principality of Asturias.
Information:
More information about Ribadesella can be found at: www.ribadesella.com
Text: © Ramón Molleda for asturias.com
