On Line Cookbook

Basque Cuisine Recipes

Recipe Information

Richard Merrill


  • 8 tomatoes, diced small
  • 3 bell peppers, diced small
  • 2 red peppers, diced small
  • 1-3 cloves garlic, minced
  • 3/4 cup (175 ml) olive oil
  • 2 cups (475 ml) chick peas or green peas
  • 1 quart (950 ml) mussels or clams
  • 1/2 lb (.2 kg). crab meat (fresh or canned)
  • 12 large shrimp
  • 3 1/2 to 4 lbs (1.8 kg). chicken, cut into 8 pieces
  • 3 slices Canadian bacon
  • 2 large veal cutlets
  • 8 link sausages
  • 1/2 lb (.2 kg). long grained rice
  • Large pinch saffron or 1 tbsp (15 ml) turmeric
  • salt and pepper
  • Cook vegetables over high heat with 4 tbsp (60 ml) olive oil until tender. Season with salt and pepper and remove from heat.
  • Cook peas in boiling, salted water until tender, and add to vegetables.
  • Cook thoroughly cleaned shellfish over high heat in a pan without water until shells open. Cool and shuck them and add to vegetable mixture along with diced crabmeat.
  • Cook unshelled shrimp in salted water for not more than 5 min.
  • Heat remaining olive oil in deep skillet and fry chicken for 20 minutes, turning each piece. Drain and keep hot.
  • Saute bacon, cutlets and sausage in the same skillet and cut meat into pieces.
  • Meanwhile, make a pilaf with the saffron. Just before serving, mix all the vegetables, meats (except the chicken and shrimp) and the rice together carefully.
  • Put in deep earthenware dish and arrange chicken and shrimp on top.
This recipe comes from La Cuisine de France, by Mapie, the Countess of Toulouse-Lautrec