Calamares a la Romana – How to Make the Classic Asturian White Bean Stew with Chorizo and Morcilla

 

Introduction

Spanish cuisine is renowned for its deep flavors and rustic simplicity. Among the most beloved regional dishes from northern Spain lies Fabada Asturiana, also known as the Asturian white bean stew. This hearty meal features creamy large white beans (fabes), smoky chorizo sausage, and rich morcilla (Spanish blood sausage) — all simmered slowly to perfection.

While Calamares a la Romana often refers to fried squid rings, this article combines the essence of Spain’s seaside and countryside traditions — presenting an elevated version inspired by the comforting Asturian Fabada.

Let’s dive into how you can recreate this flavorful Spanish dish at home!

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Ingredients

For the Stew:

• 500 g large white beans (Asturian fabes or dried butter beans)

• 1 chorizo sausage (preferably Asturian-style, about 150 g)

• 1 morcilla (Spanish blood sausage, about 100 g)

• 150 g pancetta or smoked bacon

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon sweet paprika (pimentón dulce)

• 1 tablespoon olive oil

• Salt and black pepper to taste

• Water or light chicken stock (enough to cover the beans)

For the Calamares (optional topping):

• 300 g squid rings

• 100 g all-purpose flour

• 1 egg, beaten

• Salt and pepper to taste

• Olive oil for frying

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Instructions

1. Prepare the Beans

1. Soak the white beans overnight in plenty of cold water.

2. Drain and rinse the beans before cooking.

2. Start the Stew

1. In a large pot, heat olive oil over medium heat.

2. Add the chopped onion and garlic, cooking until fragrant and translucent.

3. Add the pancetta, chorizo, and morcilla. Sauté until they release their fat and aroma.

3. Simmer Gently

1. Add the soaked beans and enough water (or stock) to cover everything by about 2 inches.

2. Add the bay leaf and paprika.

3. Bring to a boil, then reduce the heat to low and simmer gently for 2–3 hours, stirring occasionally.

4. Skim off any foam or excess fat that rises to the top.

5. Season with salt and pepper in the final 15 minutes of cooking.

The result should be a rich, thick stew where the beans are soft and infused with smoky sausage flavor.

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4. Prepare the Calamares

1. Season the squid rings with salt and pepper.

2. Dredge them in flour, dip in the beaten egg, then coat again lightly with flour.

3. Heat olive oil in a deep pan until hot (about 180°C).

4. Fry the squid rings in batches until golden and crisp — about 1–2 minutes per side.

5. Drain on paper towels to remove excess oil.

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5. Serve and Enjoy

To serve, ladle a generous portion of Asturian white bean stew into a bowl.
Top with crispy Calamares a la Romana for a delightful contrast — soft, smoky beans paired with crunchy, ocean-fresh squid.

Garnish with a drizzle of olive oil and a sprinkle of smoked paprika for an authentic Spanish touch.

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Tips for the Best Flavor

• Use high-quality Spanish chorizo and morcilla for authentic taste.

• The stew tastes even better the next day — as the flavors deepen overnight.

• For a lighter version, you can skip the morcilla or substitute it with extra vegetables.

• Pair the dish with a glass of Asturian cider or Rioja red wine.

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Conclusion

This creative fusion of Calamares a la Romana and Fabada Asturiana captures the essence of Spanish gastronomy — a marriage between land and sea, simplicity and depth of flavor. Whether you’re hosting a dinner or simply craving a taste of Spain, this hearty stew promises warmth and satisfaction in every spoonful.

 

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