Parador de Corias

ASTURIAS

The Principality of Asturias is one of the smaller Autonomous Communities of Spain, but lacks nothing in terms of attractiveness to lovers of nature, countryside and beautiful landscapes.

Forming part of ‘Green Spain’ which extends across the north-west of the country , the 375 km coastline along the Bay of Biscay contributes to the mild climate of this region: summer temperatures average 16°C -18°C and rarely fall below 12°C in winter. Except in the mountains of course, and mountains, in the shape of the Picos de Europa National Park, are undoubtedly one of the main attractions of rural Asturias.

The Picos, rising to over 2,500 metres, are serious mountains extending south into the neighbouring province of León and providing the most glorious scenery. Particularly beautiful is the area of the Covadonga lakes, reached in less than half an hour by car from the Parador at Cangas de Onís: the route passes the Sanctuary of Covadonga, reputedly the site of the 8th century battle where the Moorish forces were defeated, heralding the beginning of the Reconquest and the birth of the Asturian monarchy.

The principal cities in Asturias are Oviedo (the capital), Gijón (the most populated with 270,000 inhabitants) and Avilés (an industrial and fishing centre) – all in the north of the Principality and each with its ‘casco antiguo’, or historical centre, and all three of them well worth visiting. But, for this writer, the main attraction of Asturias is its varied countryside, with scores of small towns and villages dotted around the landscape and home to so many varied and protected species of flora and fauna, including the brown bear and the ‘capercaillie’, a species of wood grouse.

With its proximity to the sea, Asturian cuisine naturally includes many sea-food dishes including ‘sopa de marisco’ (a form of bouillabaisse), ‘pescados a la sidra’ (fish - often hake - in cider) and grilled bonito. Apart from this, Asturias is also known for its fresh local farm produce, including the widest range of local artisan cheeses of any region of Spain - notably ‘Cabrales’, a delicious blue cheese matured in caves. The indisputable number one Asturian dish is ‘Fabada Asturiana,’ a heavy stew made with ‘fabes’ – a type of large broad bean – and pork, black pudding, chorizo …sensational! Or, for the fainter- hearted, ‘fabes con almejas’(clams) are also delicious. The regional drink is cider, but locally produced wine can also be found virtually everywhere.