Pintxos – Bar Snacks from Basque Country

Pinxtos are delicious Catalonian tapas
Pintxos are delicious snacks from northern Spain

Pintxos are very popular snacks in bars in northern part of Spain – especially in Basque Country. We first discovered pintxos in Barcelona and later found out that there’s a pintxo bar in our home town, too! Word pintxo means a skewer in Catalan language and pintxos are often served with piece of bread and the toppings are spiked through with a toothpick or a small skewer. But there’s another purpose for the toothpick other than holding things together: You are charged according to the number of toothpicks you have on your plate!

There really are no limits what you can do with pintxos. Just have a piece of bread (typically baquette) and place of favorite things on top! We have a huge pintxo book full of recipes in Spanish. Here are four of our favorites.

Ingredients for Green Pepper Pintxos with Cold Smoked Salmon

  • baquette – pan Francés
  • olive oil – aceite oliva
  • green peppers – pimientos Italianos
  • onions – cebollas
  • sea salt – sal de mar
  • mayonnaise – mayonesa
  • cold smoked salmon – salmón ahumado
  • quail eggs – huevos de codorniz

Boil the eggs for 4 minutes. Cut peppers into 4 pieces. Cut onions into rings. Fry green peppers and onions in olive oil until they are soft. Season with salt. Stack the pintxos the following way:

  1. bread
  2. mayonnaise
  3. salmon
  4. green pepper
  5. onion rings
  6. quail egg

Ingredients for Jamón Pintxos with Red Paprikas

  • baquette – pan Francés
  • extra virgin olive oil – aceite oliva extra virgen
  • canned red paprikas – pimientos del piquillo
  • Spanish cured ham – jamón
  • green olives with stones removed – aceitunas verdes sin huevos

Spash a little olive oil on the bread slices. Stack the following way:

  1. bread
  2. red paprikas
  3. cured ham
  4. olive

Ingredients for Mackerel Pintxos with Tuna Sauce

  • baquette – pan Francés
  • olive oil – aceite oliva
  • green peppers – pimientos Italianos
  • canned red paprikas – pimientos del piquillo
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • mayonnaise – mayonesa
  • canned tuna – atun
  • canned mackerel – caballa
  • quail eggs – huevos de codorniz

Make the tuna sauce first. Combine mayonnaise with tuna. Season with black pepper and sea salt to taste. Refrigerate for about one hour. Boil the eggs for 4 minutes. Fry green peppers until soft. Season with salt. Stack as follows:

  1. bread
  2. tuna sauce
  3. mackerel
  4. red paprika
  5. green paprika
  6. quail egg

Ingredients for Asparagus Pintxos with Hollandaise Sauce

  • baquette – pan Francés
  • olive oil – aceite oliva
  • asparagus – espárragos
  • sea salt – sal marina
  • hollandaise sauce – salsa holandesa
  • quail eggs – huevos de codorniz

Boil the quail eggs for 4 minutes. Fry the asparagus on a pan until soft, but still a bit firm. Season with salt. Make the hollandaise sauce according to these instructions. Stack as follows:

  1. bread
  2. hollandaise sauce
  3. asparagus
  4. quail egg

¡Buen provencho!

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