Basque Country (Pais Vasco)

The most notorious part of Spain, and also the most generous and hospitable.

21 Apr 2010
Cabbage soup


The most notorious part of Spain and also the most generous and hospitable, the Basques live in the gourmet capital of Spain.

The most important fish in the region is, without doubt stockfish and dishes like Purrusalda (stockfish with leeks and potatoes) are hugely popular.

Hake cheeks in a garlic sauce (the most delicious fish dish I’ve ever eaten),  lobsters , tuna, snow crab, blue crab, shrimps, octopus, hard-shell clams, razor-shell clams, oyster and calico scallops are a fraction of the seafood available in the region.

Beans and mushrooms, especially the alubias de Tolosa (fine black beans) are the Basque favourites, and this is the home of the piperrada (a pepperoni and prosciutto omelette).

Today the locals barbecue their meat, fish and vegetables on a parrillada but hundreds of years ago they used a metal spit known as a burruntzi.

Most Basque cheese is made from cheese milk and their desserts are similar (though of course a little different) to the rest of Spain.

The spiny lobsters that look similar to our own crayfish but with a broader tail, the dried skate and the squid are the most typical seafoods with quail, lamb and tukey making up the rest of the meat menu.

Coca (a flat bread here), caracoles con sobrasada (snails with the national sausage) and a host of cheeses from the island of Minorca are a few of the more typical foods of these islands. publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

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