To start, drain and rinse the soaked beans, setting them aside. In a large heavy-bottomed pot, place the whole onion, garlic cloves, and bay leaf. These ingredients will build the base flavours of the stew as it cooks.

Add the drained beans to the pot. Cover with cold water, ensuring the beans are submerged by about 2 inches. Bring to a simmer over medium heat, but avoid boiling, as a gentle simmer helps the beans cook evenly without splitting.

As the beans begin to simmer, add the chorizo, morcilla, and pancetta to the pot. These meats infuse the stew with a rich, smoky depth that’s essential to traditional Fabada Asturiana.

Stir in the sweet paprika and a pinch of saffron (if using) for added flavour and colour. Allow the spices to disperse throughout the stew, but avoid stirring too vigorously to keep the beans intact.

Reduce the heat to low, partially cover the pot, and let it simmer for approximately 2 to 3 hours. Check every 30 minutes to ensure the beans remain submerged, adding a little hot water if needed to maintain the level.

After 2 hours, test the beans for tenderness. They should be creamy but not mushy. If they need more time, continue simmering and check every 15 minutes.

Once the beans are tender, season with salt to taste, adjusting as needed. Remove the onion, garlic, and bay leaf from the pot, as they have fulfilled their role in seasoning the broth.

Serve the Fabada Asturiana hot, ideally in shallow bowls. Place portions of chorizo, morcilla, and pancetta atop the beans in each bowl. Serve with crusty bread on the side to complement the rich, flavourful broth, and for an authentic touch, consider offering cider or a light red wine alongside.