Editing Spanish cuisine (section)

=== Asturias ===
{{Main|Asturian cuisine}}
[[File:Fabada asturiana en Tielve (cropped).jpg|thumb|right|Asturian ''fabada'' (bean stew)]]
[[File:Cabrales blue Cheese.jpg|thumb|right|[[Cabrales cheese|Cabrales blue cheese]]]]
[[Asturian cuisine]] has a long and rich history, deeply rooted in Celtic traditions of [[Atlantic Europe]].{{citation needed|date=October 2020}} One of its most famous dishes is ''[[fabada asturiana]]''. ''Fabada'' is the traditional stew of the region, made with white beans, sausages (such as ''[[chorizo]]'' and ''{{ill|morcilla|es}}''), and pork. A well-known recipe is ''[[fabes con almejas]]'' (beans with [[clams]]). Asturian beans (''fabes'') can also be cooked with [[hare]], [[partridge]], [[Shrimp and prawn as food|prawns]], or [[Octopus as food|octopus]]. Another known recipe is ''{{ill|pote asturiano|es}}'' (made with white beans, kale, potatoes, and a variety of sausages and bacon) and ''{{ill|potaje de vigilia|es}}''.

Pork-based foods such as ''{{ill|chosco|ast}}'', ''{{ill|callos a l'asturiana|ast}}'', and ''{{ill|bollu preñáu|ast}}'' (chorizo-stuffed bread rolls) are popular. Common meat dishes include ''{{ill|carne gobernada|es}}'' (roasted veal), ''[[cachopo]]'' (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and ''{{ill|caldereta|es}}''. Fish and seafood play an important role in Asturian cuisine. The [[Cantabrian Sea]] provides a rich variety of species, including tuna, hake and sardines.

[[Asturian cuisine#Cheeses|Asturian cheeses]] are very popular in the rest of Spain. Among them, the most representative is [[Cabrales cheese]], a pungent, blue cheese developed in the regions near the [[Picos de Europa]]. Other popular cheese types are ''[[Gamonéu cheese|gamonéu]]'' ''[[afuega'l pitu]]'', and ''{{ill|queso de Pría|es}}''. These are usually enjoyed with the local [[cider]], a low-alcohol drink made of Asturian apples with a distinctive sourness.

Asturian cider, ''{{ill|Sidra de Asturias|es}}'', made of a special type of apple, is traditionally poured ''escanciada'' from a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.

Notable desserts are ''{{ill|frisuelos|es}}'' (similar to ''[[crêpes]]'', usually filled with cream or apple jam), [[rice pudding]] (white rice cooked with milk, lemon zest and sugar), and ''{{ill|carbayón (dulce)|ast}}'' ([[puff pastry]] cakes filled with almond mash and covered with sugar glaze).