Authentic Pintxos Recipes: Bringing the Basque Experience to Your Kitchen
Hot and Cold Best Spanish food Pintxos recipes are:-
1. Glida (Cold Pintxos Recipe)
2. Pintxo de Tortilla Española (Cold Pintxos Recipe)
3. Smoked Salmon & Cream Cheese Pintxo (Cold Pintxos Recipe)
4. Bonito Tuna Pintxo with Pepper Vinaigrette
5. Garlic Mushroom and Ibérico Ham Pintxo
Glida (Cold Pintxos Recipe)
The Gilda is one of the most popular cold pintxos recipes, a classic and delightful combination of flavors found on bar counters in Spain’s Basque Country. Green olives, or another small bite, are classic accompaniments.
This easy-to-make yet incredibly tasty salad of spicy pickled peppers, salty anchovies, and briny olives will wow with its vibrant Mediterranean taste. It is an ideal companion for a variety of drinks, such as cocktails or Spanish vermouth Savor this delicious appetizer or include it in your pintxo buffet.
Pintxo de Tortilla Española (Cold Pintxos Recipe)
A Spanish food pinchos is found in bustling bars, featuring a thick, velvety omelet of eggs, potatoes, and onions.
Sometimes spiced up with chorizo or peppers, it’s a beloved tapas enjoyed throughout Spain. The tortilla is golden brown outside, and creamy inside—perfect for a quick bite or leisurely meal with friends. A must-try for authentic Spanish flavors!
Smoked Salmon & Cream Cheese Pintxo (Cold Pintxos Recipe)
A delicious and popular appetizer pinchos food that originates from the Basque country in Spain.
The Smoked Salmon & Cream Cheese Cold Pintxo recipe starts with a base of lightly toasted baguette slices or crusty bread, providing a crunchy foundation for the symphony of flavors to come. This pintxo offers a perfect balance of textures and tastes, with the creamy cheese complementing the rich salmon beautifully.
Bonito Tuna Pintxo with Pepper Vinaigrette
This Mouthwatering dish is called Bonito Tuna Pintxo with Pepper Vinaigrette. It combines the delicious flavors of bonito tuna with a tangy and slightly sweet pepper vinaigrette. You can enjoy it as a small appetizer or a light snack.
A perfect balance of flavors—tender bonito tuna, sweet and tangy peppers, and the bright freshness of herbs. It’s a taste of the Mediterranean that’s sure to impress your guests and transport them to the sunny shores of Spain.
Garlic Mushroom and Ibérico Ham Pintxo
This dish is so tasty, it’s hard to resist! Garlic Mushroom and Ibérico Ham Pintxo’ is a bite-sized masterpiece crafted for those who relish bold and robust flavors. Mushrooms are cooked until golden brown and tender, then placed atop slices of baguette or crusty bread.
Each pintxo is finished with a drizzle of sherry vinegar and a garnish of fresh chopped parsley, creating a mouthwatering combination of earthy mushrooms and savory ham on crunchy bread—a true treat for the senses.
Exploring Basque Food and Culinary Tradition
Basque Country, in northern Spain, is renowned for its incredible cuisine, and pintxos. Basque cuisine is perhaps most famous for its pintxos (pronounced «peen-chos»). Exploring Basque cuisine offers a wonderful blend of rustic, traditional flavors with modern culinary innovation.
Here, each dish tells a story of tradition, innovation, and the bountiful gifts of land and sea. From the rich variety of fish in the Cantabrian Sea to the fertile inland farms and mountains, whether you’re wandering through the charming streets of San Sebastián, Bilbao, or Vitoria-Gasteiz, make sure to take the time to indulge in pintxos and explore the culinary wonders that the Basque Country has to offer. It’s truly a gastronomic adventure not to be missed!
What are Pintxos?
Pintxos are small, flavorful snacks from Spain’s Basque Country, akin to tapas. These delightful appetizers sit atop bars, ready to be enjoyed with a skewer or toothpick. Including fresh ingredients like meats, seafood, olives, and peppers on rustic bread, pintxos offer a true taste of Basque flavors. Best enjoyed with a short glass of beer or local white wine, they’re a delicious way to savor Spain’s culinary tradition. Each pintxo is a mini-masterpiece, a blend of flavors artfully arranged on rustic bread.
Enjoying pintxos or Pinchos isn’t just about the food—it’s about gathering with loved ones to savor these delectable bites together, creating memories along the way.
Key ingredients for authentic recipes
Ingredients Required to Make Glida Recipe
- Green olives (pitted)
- Anchovy fillets
- Pickled green chili peppers (guindilla peppers)
- Toothpicks
- Extra virgin olive oil
Making Instructions
Drain the olives and pickles, and remove the stalk of the guindillas. If the gherkins are too big, cut them in half.
Step 1. Skewer a gherkin on a toothpick.
Step 2. Skewer the guindilla peppers and one extremity of the anchovy fillet.
Step 3. Thread the other end of the anchovy fillet, so it goes through the peppers.
Step 4. To finish, skewer the olive on top, and then drizzle some extra virgin olive oil over your skewers.
Step 5. Drizzle with a bit of extra virgin olive oil.
Ingredients Required to make Pintxo de Tortilla Española
- 1 large potato, peeled and thinly sliced
- 1/2 onion, finely chopped
- 4 eggs
- Salt and pepper to taste
- Olive oil
Making Instructions
Step 1. Heat olive oil in a skillet over medium heat. Add the sliced potatoes and onions, and cook until the potatoes are tender and slightly golden. Remove from heat and let cool.
Step 2. In a bowl, beat the eggs and season with salt and pepper. Add the cooled potato-onion mixture to the eggs and mix well.
Step 3. Heat a little more olive oil in the skillet over medium heat. Pour in the egg mixture.
Step 4. Cook until the edges start to set. Use a spatula to lift the edges and allow the uncooked eggs to flow underneath.
Step 5. Once the tortilla is mostly set, place a large plate over the skillet and carefully invert the tortilla onto the plate.
Step 6. Slide the tortilla back into the skillet to cook the other side until fully set.
Step 7. Remove from heat and let cool. Cut into small squares or triangles, and skewer with toothpicks to serve
Ingredients Required to make Smoked Salmon & Cream Cheese Pintxo
- Baguette or slices of bread toasted
- 4 ounces (about 113g) smoked salmon, thinly sliced
- 4 ounces (about 113g) cream cheese, softened
- 2 tablespoons fresh dill, chopped
- 1 tablespoon capers, drained
- Lemon zest, for garnish
- Optional: Black pepper, to taste
Making Instructions
Step 1. Prepare the Bread
- Cut the baguette into thin slices, or use pre-sliced bread.
- Toast the bread slices in the oven at 350°F for 5-7 minutes until golden and crispy.
Step 2. Make the Cream Cheese Mixture
- Mix softened cream cheese and chopped fresh dill in a bowl until well combined.
Step 3 . Assemble the Pintxos
- Spread the herbed cream cheese on a toasted bread slice.
- Place a slice of smoked salmon on top.
- Add a few capers and lemon zest for flavor.
- Optional: sprinkle black pepper for a bit of spice.
Step 4. Garnish
- Decorate with fresh dill sprigs and lemon wedges for a fancy look.
Ingredients Required to Make Bonito Tuna Pintxo with Pepper Vinaigrette
- 250g can of bonito tuna in olive oil
- 2 banana shallots, finely chopped
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- Pitted manzanilla olives
- 9 tbsp extra virgin olive oil
- 3 tbsp cider vinegar
- Seas salt to taste
Making Instructions
Step 1. Prepare the Bonito Tuna
- Cut the bonito tuna into bite-size pieces.
- Pierce each piece with a toothpick, and top with a pitted olive.
Step 2. Top with shallots and Pepper
- Place the tuna on a plate.
- Sprinkle with chopped shallot and diced red bell pepper.
Step 3. Drizzle with Dressing
- Drizzle olive oil and cider vinegar over the tuna.
- Season and Serve
Step 4 . Sprinkle with salt to taste.
- Serve with crusty bread and a glass of Txakoli.
Ingredients Required to make Garlic Mushroom and Ibérico Ham Pintxo
- 8 medium size white mushrooms
- 8 slices of ibérico ham
- 4 slices of baguette bread, cut at an angle
- 1 garlic clove, finely chopped
- 1 tbsp flat leaf parsley, finely chopped
- 4 tbsp of olive oil
- Sherry vinegar
- Salt to taste
Making Instructions
Step 1. Preparing the Garlic Mushrooms
- Heat some olive oil in a pan on medium heat
- Cook minced garlic for around 30 seconds until it becomes fragrant.
- Add sliced mushrooms to the pan.
- Stir occasionally and cook mushrooms until they turn golden brown and tender, usually 5-7 minutes.
- Season with salt and pepper according to your taste.
- Set aside once done.
Step 2. Preparing Ibérico Ham
- If the Ibérico ham slices are large, cut them into smaller, bite-sized pieces.
- For Jamón Serrano, ensure it is thinly sliced and ready for topping the pintxos.
Step 3. Assembling the Pintxos
- Cut the baguette or crusty bread into thin rounds
- Drizzle a little extra virgin olive oil over each slice.
- Place a spoonful of the garlic mushrooms on each bread slice.
- Top with a piece of Ibérico ham (or Jamón Serrano).
- Garnish with fresh, chopped parsley.
- Securing the Pintxos
- Use toothpicks or cocktail sticks to secure the pintxos, if needed.
- Serving
- Arrange the Garlic mushrooms and Ibérico Ham Pintxos on a serving platter.
- Serve them at room temperature to allow the flavors to blend.
- Enjoy these delightful pintxos as an appetizer or part of a Spanish tapas spread!
Feel free to adjust ingredients and quantities to suit your taste preferences. Bon appétit!
Traditional Pintxos recipes to try
1. Angulas (Young Eels) Pintxos
Angulas Pintxo is a traditional Basque pintxo (or «pintxos» in plural), which is a type of small snack or appetizer typically served on a skewer or toothpick.
It is made of small eels about 2 to 3 inches long and is one of Basque’s rare delicacies. There are plenty of ways to prepare angulas, but traditionally, they are fried in olive oil with red peppers and garlic.
2. Pincho de Chorizo Y Manchego
This is the most traditional Spanish pintxo you can find.
This Basque-style pintxo combines the bold flavors of spicy chorizo sausage and the rich, nutty taste of Manchego cheese. These Chorizo, Manchego, and Olive Skewers are ideal tapas for your festive gatherings!»
3. Pintxo de Bacalao Pil Pil
Bacalao al Pil Pil» is a beloved dish that hails from the Basque region of Spain and is enjoyed throughout the country.
Bacalao refers to salt cod, a staple ingredient in Spanish cuisine with a long history of preservation through salting.
Pil pil, also known as «bacalao al pil pil,» comes from the Basque Country in northern Spain.
Pil pil captures the heart of Spanish culinary tradition. Its origins are modest, its ingredients simple yet impactful, and its preparation meticulous. This started with fishermen who created this dish using basic ingredients, making a hearty and satisfying meal while they were out at sea.
This beloved classic invites diners, whether in a vibrant restaurant or at a home table, to immerse themselves in the rich flavors and warm essence of Spanish cuisine.
It is especially popular as a pintxo in the foodie paradise of San Sebastián and can also be found in the capital city of Madrid, often served on a slice of fresh bread. The beauty of Bacalao al Pil Pil lies in its simplicity, where the cod is cooked in olive oil to create a rich, creamy sauce that is poured over the top.
Tips for creating your own Pintxos
- Use fresh, high-quality ingredients.
- Add balancing flavors for a harmonious taste.
- Experiment with homemade spreads and sauces.
- Make each pintxo presentable and visually appealing.
- Serve fresh and warm for the best flavors.
Bringing the Basque Experience Home
Welcome to the Basque Country, a captivating cross-border region in the heart of Europe where the echoes of centuries past weave a rich tapestry of heritage.
Here, the Basque essence is alive in the ancient language of Euskara, one of Europe’s oldest tongues, infusing customs, festivals, and music with a distinctively Basque rhythm.
Imagine yourself exploring stunning beaches that kiss the shores, juxtaposed with the sleek lines of modern architecture, creating a seamless blend of old-world charm and contemporary allure.
Dive into the vibrant culture that celebrates innovation, a legacy from the earliest Basque explorers and fishermen. This spirit is alive in every corner, from the innovative culinary creations of Michelin-starred restaurants to the buzzing energy of pintxo bars, where each bite is a delicious ode to Basque culinary heritage.
Join us on a journey through the Basque Country, where ancient traditions meet modern marvels, promising an adventure that will enchant and inspire your wanderlust soul.
Conclusion: Feel Basque culture through food
To truly experience Basque culture, dive into its food. Each dish holds stories of ancient traditions and Basque pride.
Whether it’s creamy bacalao al pil pil or bold chorizo and Manchego pintxos, every bite is a celebration. Discover a culinary journey blending old recipes with new flavors, awakening your senses.
Join locals in lively pintxo bars, sharing laughs and small bites. Basque hospitality welcomes you with the aroma of fresh bread and simmering stews. From cozy cafes to bustling markets, the Basque Country offers an unforgettable culinary adventure. It’s not just food—it’s stories, traditions, and love on every plate. So, raise a glass of Txakoli and let the flavors transport you.
Here’s to savoring Basque culture, one delicious bite at a time!
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