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The Asturians like their stews, and the fabada is the leader of the pack. It's generally made with white beans, chorizo, black pudding and cured pork shoulder though there's no fixed recipe. As long as the beans are there, the chef can throw in pretty much what he chooses.
Asturias is famous for its cider; you'll see apple orchards as you travel through the region. If you fancy a tipple, check out the cider bars ('sidrerías' in Spanish) or, if your timing is right, go to one of the llagares where the cider pressed. Traditionally, the drink is poured from a height into a wide-mouthed glass.
Fish is popular in Asturian cooking, which uses both seafood and salmon and trout from local rivers. Sea urchins are particularly popular in Gijón - called 'oricio' in Spanish, they're often eaten raw.