⚠️ Source-confidence note: documented by Directo al Paladar as "un plato de arroz cocinado en paella, tradicional del Principado". No official or municipal source was found, and town variations are not documented. Asturian cooks use the compango (chorizo, morcilla, lacón, tocino) mainly in fabada and pote; using it in rice is a modern adaptation, not documented tradition.
01Geographic & Texture Profile
- Primary Geographic Zone: Principado de Asturias (home cooking).
- Liquid & Texture Profile: Seco (dry). A paella-style rice: 8 min strong, 8 min gentle, 10 min rest under a cloth.
- Traditional Cooking Vessel & Fuel: A paella or wide cacerola over gas or wood.
02Historical & Cultural Context
A generous Sunday "arroz con cosas" ("rice with things") of Asturian homes. It brings together the region's pork and poultry: pork ribs, lean pork or fresh ham, chicken, fresh white sausages and fresh chorizo, with peas. A leek often stands in for the onion, as is typical of northern cooking. It also serves to use up whatever meat is in the fridge, says the source. It is the meat cousin of the coastal arroz con mariscos de Candamo and of the Valencian paella mixta idea, but it is an Asturian domestic rice, not a tourist one.
Culinary science: fresh sausages render fat and paprika into the base, so little added oil is needed. Turning the big pieces (chicken, ribs) during cooking instead of stirring the rice keeps the grain intact. A sprig of rosemary laid on top before the rest perfumes the rice through the steam.
03Local Town-by-Town Variations
- Home style (Directo al Paladar): Ribs, lean pork, chicken, white and red sausages, peas, leek or onion, green pepper, tomato sauce, saffron or colouring, chicken or meat stock. Optional rosemary.
- ⚠️ No town-level variants documented.
04The Master Recipe (4-Person Batch Blueprint)
*Variant represented: Directo al Paladar (4 people).*
The Flavor Base (El Fondo)
| Ingredient | Quantity |
|---|---|
| Pork ribs, in pieces | 250 g |
| Lean pork or fresh ham | 200 g |
| Chicken, in pieces | 250 g |
| Fresh white sausages | 4 |
| Fresh chorizos or red sausages | 4 |
| Onion (or a piece of leek) | 1 small |
| Garlic | 1 clove |
| Green Italian pepper | ½ |
| Tomato sauce | 2 tbsp |
| Olive oil | 40 ml |
Assembly Ratios
| Element | Quantity |
|---|---|
| Round rice | 450 g |
| Hot chicken or meat stock | 2–3 × rice volume (≈ 1.2–1.35 L) |
| Peas | 1 handful (≈ 80 g) |
| Saffron or colouring | pinch |
| Rosemary (optional) | 1 sprig |
Step-by-Step Cooking Blueprint
- Sofrito: Fry the onion, garlic and pepper in the paella. Add the tomato sauce.
- Meats: Brown all the meats well.
- Toasting: Add the rice and stir until pearly.
- Liquid: Add the saffron and the hot stock.
- Fire: 8 min strong + 8 min gentle, keeping a simmer. Turn the big pieces rather than stirring.
- Peas: Add them and cook 2 more min. Turn off the heat.
- Resting: Lay the rosemary on top (optional), cover with a cloth and rest 10 min.
