Axoa d’Espelette. A delicious veal stew that is slightly spicy. “Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain.” In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.
Make and share this Poulet Basquaise (Basque Style Chicken) recipe from Food.com.
My mother got this recipe from one of her “Women’s magazines”. It has been a favorite ever since. It can also be served over couscous.
Make and share this Basque Style Paella recipe from Food.com.
I have never tried this recipe in a slow cooker but I think it could easily be adapted . Cook the shanks on low all day, have the beans prepared and finish the last steps before serving. Great taste, don’t be scared of the 12 cloves of garlic.
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