Discover the Flavors of Basque Country: 18 Authentic Recipes to Try
The autonomous region of Basque Country, located in the Pyrenees between France and Spain, is renowned for its unique culture and culinary traditions. The cuisine of this beautiful region is heavily influenced by its maritime location, with a focus on fresh seafood, locally-grown produce, and rich flavors. From hearty stews to delectable desserts, Basque cooking has something to offer every palate. In this article, we’ll take you on a gastronomic journey through the heart of Basque Country, exploring 18 authentic recipes that will transport your taste buds to this charming region.
Basque-Style Grilled Lamb Chops with Garlic and Herbs
Experience the bold flavors of the Basque region with this simple yet impressive recipe for grilled lamb chops. With a zesty garlic and herb marinade, these lamb chops are perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1 pound lamb chops (about 6-8 chops)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, olive oil, white wine vinegar, thyme, and rosemary.
3. Place lamb chops in a shallow dish and pour the marinade over them. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove lamb from the marinade, letting any excess liquid drip off. Season with salt and pepper to taste.
5. Grill lamb chops for 3-4 minutes per side, or until cooked to your desired level of doneness.
Cooking Time: 12-16 minutes total
Classic Bacalao al Pil Pil (Salt Cod in Garlic Oil)
This Spanish-inspired recipe is a staple of Mediterranean cuisine, where salt cod is slow-cooked in aromatic garlic oil to create a rich and flavorful dish. Perfect as an appetizer or main course.
Ingredients:
– 1 pound dried and salted cod (bacalao)
– 1/2 cup olive oil
– 4-6 cloves garlic, peeled and minced
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Soak the cod in cold water for at least 24 hours, changing the water several times. Drain and rinse.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant (about 5 minutes).
3. Add the soaked and drained cod to the skillet, stirring gently to coat with the garlic oil.
4. Cook for an additional 10-15 minutes or until the cod flakes easily with a fork.
5. Season with paprika, salt, and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Basque Piperade (Pepper and Tomato Stew)
Piperade is a traditional Basque dish that showcases the rich flavors of peppers, tomatoes, and garlic. This hearty stew is perfect for a cozy dinner or as a side dish to accompany grilled meats.
Ingredients:
– 2 large bell peppers, any color, sliced
– 2 medium tomatoes, diced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced bell peppers and cook until tender, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Stir in the diced tomatoes and season with salt and pepper to taste.
5. Add the water and bring the mixture to a simmer.
6. Reduce heat to low and let piperade cook for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Tuna with Tomato and Onion Marmitako (Basque Stew)
This hearty Basque stew is a staple of Spanish cuisine, made rich with the flavors of tuna, tomatoes, and onions. This recipe serves 4-6 people.
Ingredients:
– 1 can of tuna in oil, drained
– 2 medium onions, thinly sliced
– 3 large tomatoes, diced
– 1 red bell pepper, seeded and chopped
– 2 cloves of garlic, minced
– 1/2 cup of olive oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the sliced onions and cook until they’re translucent, about 5 minutes.
3. Add the diced tomatoes, red bell pepper, and garlic. Cook for an additional 5 minutes, stirring occasionally.
4. Add the tuna and stir to combine with the vegetables.
5. Season with salt and black pepper to taste.
6. Simmer the stew over low heat for 10-15 minutes, or until the flavors have melded together.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Basque Chicken with Peppers and Olives
Experience the bold flavors of the Basque region with this simple yet satisfying dish, featuring tender chicken, caramelized peppers, and briny olives. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 large bell peppers (any color), sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Add chicken and cook until browned, about 5 minutes. Transfer to a baking dish.
4. Reduce heat to medium; add peppers, onion, garlic, and smoked paprika. Cook until vegetables are tender, about 10 minutes.
5. Add olives to the skillet and stir to combine.
6. Pour cooked vegetable mixture over chicken in the baking dish.
7. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 35-40 minutes
Gâteau Basque (Traditional Basque Cake with Pastry Cream)
Gâteau Basque, a classic French-Basque dessert, is a rich and decadent cake filled with a velvety pastry cream. This recipe yields a moist and flavorful cake wrapped in a delicate buttery crust.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 cup pastry cream (see below for recipe)
– 1 egg, beaten (for egg wash)
Pastry Cream:
– 1 cup milk
– 1/2 cup heavy cream
– 3 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch springform pan.
2. In a large bowl, whisk together flour, sugar, and salt. Add softened butter and eggs; mix until smooth.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Place into prepared pan.
4. Spread pastry cream evenly over the dough. Fold edges of dough up over the filling.
5. Brush egg wash over the crust. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pintxos (Basque-Style Tapas with Various Toppings)
Experience the flavorful tradition of Pintxos, small bites from the Basque region that offer a delightful combination of textures and tastes. With this recipe, you can create your own Pintxos at home using a variety of toppings.
Ingredients:
– 1 baguette, cut into 1-inch cubes
– 1/4 cup olive oil
– Various toppings (choose 3-5):
+ Cured ham (prosciutto or jamón)
+ Manchego cheese, sliced
+ Grilled shrimp, peeled and deveined
+ Pickled red peppers, sliced
+ Chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, spreading evenly.
3. Spread toppings of your choice on each bread cube.
4. Serve immediately and enjoy!
Cooking Time: 5-7 minutes (depending on topping preparation)
Basque-Style Cod in Green Sauce
Experience the bold flavors of the Basque region with this vibrant and delicious cod dish, smothered in a tangy green sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 cup green sauce (see below)
– Salt and pepper to taste
Green Sauce:
– 1 cup parsley leaves and stems
– 1/2 cup green chilies, seeded
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the cod, then sprinkle with garlic.
5. Pour green sauce over the cod, making sure each piece is coated.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cod is cooked through.
8. Serve immediately.
Cooking Time: 12-15 minutes
Txuleta (Grilled Bone-In Ribeye Steak)
Experience the rich flavors of Spain with this classic grilled Txuleta recipe. Thick, juicy ribeye steaks get a bold boost from smoky paprika and garlic, perfect for a special occasion or everyday indulgence.
Ingredients:
– 1-2 bone-in ribeye steaks (depending on size)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, smoked paprika, and garlic.
3. Brush the mixture evenly onto both sides of the steak, seasoning with salt and pepper as desired.
4. Place the steak on the grill and cook for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Remove from heat and let rest for 5 minutes before slicing and serving.
Cooking Time: 15-20 minutes
Basque-Style Stuffed Piquillo Peppers
In this recipe, sweet piquillo peppers are filled with a savory mixture of cod, onions, and spices, paying homage to the traditional flavors of Basque cuisine. This dish is perfect for a unique and flavorful appetizer or light meal.
Ingredients:
– 12-15 piquillo peppers, roasted
– 1/2 cup cooked cod, flaked
– 1/4 cup finely chopped onion
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup crumbled Manchego cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cod, onion, olive oil, paprika, salt, and pepper.
3. Stuff each piquillo pepper with the cod mixture, filling them as full as possible.
4. Place peppers on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the cheese is melted (if using).
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Basque Cider-Braised Pork Belly
A rich and flavorful dish inspired by the cuisine of the Basque region, where pork belly is slow-cooked in a mixture of cider, aromatics, and spices to create tender, fall-apart meat.
Ingredients:
– 2 lbs pork belly, skin removed
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup apple cider
– 1/4 cup chicken broth
– 2 tbsp honey
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook the pork belly over medium-high heat until browned on all sides, about 5 minutes.
3. Add sliced onion and cook until caramelized, stirring occasionally, about 20 minutes.
4. Add garlic, apple cider, chicken broth, honey, cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours, or until the pork is tender and easily shredded with a fork.
6. Remove from heat and let rest for 10 minutes before slicing and serving.
Cooking Time: 3 hours
Merluza en Salsa Verde (Hake in Green Sauce)
Merluza en Salsa Verde is a classic Spanish recipe that showcases the tender flavors of hake, paired with a tangy and herby green sauce. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 hake fillets (about 6 oz each)
– 1 cup fresh parsley leaves
– 1/2 cup fresh cilantro leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the hake fillets with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the hake fillets and cook for 2-3 minutes per side, or until cooked through.
5. Meanwhile, combine parsley, cilantro, lemon juice, salt, and pepper in a blender or food processor.
6. Blend until smooth, then serve the green sauce over the hake fillets.
Cooking Time: 12-15 minutes
Basque-Style Octopus with Paprika and Olive Oil
Experience the rich flavors of the Basque Country with this simple yet impressive octopus recipe. Pan-seared to perfection, this dish is a perfect blend of tender seafood and bold spices.
Ingredients:
– 1 lb octopus, cleaned and cut into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/4 cup white wine (optional)
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the octopus pieces and cook for 2-3 minutes on each side, or until they start to brown.
3. Add the smoked paprika and cook for an additional minute, stirring constantly.
4. If using white wine, add it to the pan and stir to deglaze (scrape up any browned bits).
5. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the octopus is tender.
6. Season with salt, pepper, and garlic to taste.
7. Serve hot, garnished with parsley or lemon wedges if desired.
Cooking Time: 15-20 minutes
Basque Sheep’s Milk Cheese with Walnuts and Quince Paste
This elegant appetizer combines the rich flavors of Basque sheep’s milk cheese, toasted walnuts, and sweet quince paste. Perfect for a sophisticated gathering or special occasion.
Ingredients:
– 1 wheel of Idiazabal or Manchego cheese (about 1 lb)
– 1/2 cup chopped fresh thyme
– 1/4 cup toasted walnuts
– 1/4 cup quince paste, cut into small pieces
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Place the cheese wheel on a baking sheet lined with parchment paper.
3. Sprinkle thyme and salt over the cheese.
4. Top with toasted walnuts and quince paste pieces.
5. Bake for 8-10 minutes, or until the cheese is slightly softened and fragrant.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 8-10 minutes
Basque-Style Rice Pudding (Arroz con Leche)
This traditional Basque dessert is a creamy and comforting treat, perfect for warm weather or as a sweet snack. This recipe yields a smooth and flavorful pudding that’s sure to please.
Ingredients:
– 1 cup uncooked white rice
– 3 cups milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 tablespoon orange flower water (optional)
– Raisins or cinnamon for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
3. Add the rinsed rice to the milk mixture and cook, stirring constantly, for 18-20 minutes or until the rice is cooked and creamy.
4. Remove from heat and stir in the melted butter and orange flower water (if using).
5. Let the pudding cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Serve chilled, garnished with raisins or cinnamon if desired.
Cooking Time: 20-25 minutes
Basque-Style Squid in Its Ink (Chipirones en su Tinta)
This classic Basque recipe showcases the rich, dark sauce made from squid ink as a key component of its bold flavor profile. A simple and flavorful dish that highlights the tender squid.
Ingredients:
– 1 pound cleaned and cut squid into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup squid ink (or 1/4 cup dark soy sauce as substitute)
– 1 cup white wine
– 1/2 cup water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add squid pieces and cook for 2-3 minutes or until they start to change color.
4. Add squid ink mixture (or dark soy sauce) and stir to combine.
5. Pour in white wine and water; bring to a simmer.
6. Reduce heat to low and let it cook, covered, for 10-12 minutes or until squid is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-22 minutes
Basque Almond and Anise Cookies (Carquinyolis)
These crunchy cookies are a staple in the Basque region, where almonds and anise have been combined for centuries. With their delicate flavors and textures, they’re perfect for dunking in coffee or serving with a glass of wine.
Ingredients:
– 1 cup (200g) blanched almonds
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup (120ml) whole milk
– 1 large egg, beaten
– 1 tablespoon anise extract
– 1 cup (250g) all-purpose flour
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a food processor, grind almonds until coarsely chopped.
3. In a large bowl, whisk together confectioners’ sugar, salt, and baking powder.
4. Add milk, beaten egg, and anise extract; mix until smooth.
5. Gradually add flour and ground almonds to the mixture; knead until dough forms.
6. Roll out dough between parchment paper to about 1/8 inch thickness.
7. Cut into desired shapes (e.g., squares or strips). Place on prepared baking sheet, leaving space for spreading.
8. Bake for 18-20 minutes, or until edges are lightly golden.
Cooking Time: 18-20 minutes
Basque-Style Roasted Peppers with Anchovies
Roasting peppers brings out their natural sweetness, while anchovies add a salty, umami flavor in this classic Basque-inspired recipe. This simple yet flavorful dish is perfect for accompanying grilled meats or as a topping for crusty bread.
Ingredients:
– 4 large bell peppers (any color)
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 2 anchovy fillets, rinsed and finely chopped
– Salt to taste
– Optional: 1/4 teaspoon smoked paprika
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place peppers on a baking sheet lined with parchment paper.
3. Drizzle olive oil over peppers, then sprinkle with parsley, anchovies, and salt.
4. Roast for 30-40 minutes, or until skin is blistered and charred.
5. Remove from oven and let cool slightly.
6. Peel off skin, slice into strips, and serve.
Cooking Time: 30-40 minutes
Summary
Discover the rich flavors of Basque cuisine with these 18 authentic recipes! From classic dishes like Bacalao al Pil Pil (salt cod in garlic oil) and Pintxos (Basque-style tapas), to hearty stews and grilled meats, this collection has something for everyone. Try Basque-Style Grilled Lamb Chops with Garlic and Herbs, or indulge in sweet treats like Gâteau Basque (traditional Basque cake) and Basque Almond and Anise Cookies. With a mix of seafood, meat, and vegetarian options, these recipes will transport you to the charming region of Euskadi.
