Basque country (Euskadi)
The Basque country takes its food seriously, cooking societies1 flourish and the tapas bars in San Sebastian are probably the best in Spain, although I wouldn't say that to a Madrilano! The Spanish Basque country is made up of Vizcaya (Bilbao), Guipuzcoa (San Sebastian), Alava (Vitoria) and Navarre (Pamplona).
San Sebastian also has numbers of excellent high class restaurants, "Akelare" <Pedro Subijana's "Akelarre" website> (Michelin 2 stars), situated on a hilltop overlooking the sea, being an example. Also "Arzak" (Avda. Alcalde Jose Elosegui, 273) <website> recipe
Merluza con almejas - hake and clams
In a earthenware casserole soften some onion and garlic in olive oil, add fish stock and parsley and white pepper. (the sauce can be thicked by adding flour before the stock or by emulsifying) add the hake steaks (which will cook in a few minutes) and the clams. Once the clams open serve in the pan decorated with white asparagus spears.
per 2 spider crabs)
carrot and onion up small
add the ground shell to olive oil in a pan and add the vegetables (not tomatoes), cook until tender.
put a cup of brandy in a pan and ignite, add the peeled and chopped tomatoes, a chopped nora or some hot paprika, a little white wine, some fish stock and a tablespoon of short grain rice. Simmer for an hour then strain and reserve the liquid.
crabmeat in some butter, add a splash of brandy and ignite.
Stuff the shells with the mixture (if using). Sprinkle with breadcrumbs and dot with butter and heat under the grill for a few minutes.
onion, carrot and leek and garlic in olive oil, in a cazuela or heavy pan