Spain is famously known for tapas. Especially in the north of Spain, where they´re called Pintxos. In this post, I will show you how to make 4 IRRESISTIBLE Spanish Pintxos that are perfect for any time of the year. But extra special during the holidays, as they have a beautiful presentation.
The beauty of these tapas recipes is that each one is made with simple ingredients, minimal prep time and filled with a ton of Spanish goodness. Serve them individually or all at the same time and call it a meal. Either way, this is what simple and honest home cooking is all about.
As stated above, tapas are known as pintxos in the north of Spain. Which also means that each tapa is served over a slice of bread. This not only gives the dish a great presentation, but makes it perfect for get-togethers. As you can easily serve and enjoy.
TIPS & TRICKS to Make this Recipe: Make sure to lightly toast the slices of baguette in the oven for a couple of minutes. This will ensure that the bread doesn´t get soggy when you add in the ingredients.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
MANCHEGO CHEESE I USED (10% OFF Your Order with Coupon ONAFORK)
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make 4 IRRESISTIBLE Spanish Pintxos
4 IRRESISTIBLE Spanish Pintxos (Tapas)
Ingredients
FOR THE PATATAS AIOLI (GARLIC POTATOES)
- 2 potatoes
- 1/2 cup mayonnaise 120 grams
- 2 cloves garlic
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash black pepper
- dash hot smoked Spanish paprika
- handful chopped fresh chives
FOR THE PAN CON TOMATE Y ANCHOAS (TOMATE TOAST WITH ANCHOVIES)
- 3 tomatoes
- 1 clove garlic
- 1 tbsp extra virgin olive oil 15 ml
- 1 can anchovies in olive oil
- pinch sea salt
- dash black pepper
- handful chopped fresh parsley
FOR THE QUESO MANCHEGO CON MIEL Y ROMERO (MANCHEGO CHEESE WITH HONEY & ROSEMARY)
- 6 slices Manchego cheese
- 2 tbsp honey 42 grams
- dash dried rosemary
FOR THE GAMBAS AL AJILLO CON PIMIENTOS DEL PIQUILLO (GARLIC SHRIMP WITH PEPPERS)
- 2 tbsp extra virgin olive oil 30 ml
- 4 cloves garlic
- 2 jarred roasted red bell peppers
- 12 raw jumbo shrimp (peeled & deveined)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- pinch sea salt
- dash black pepper
- handful chopped fresh parsley
EXTRAS
- baguette
Instructions
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Cut the baguette into diagonal slices that are 2 cm (3/4 inch) thick, then add into a baking tray, all in a single layer, add into a preheated oven 200 C - 400 F for a couple of minutes or until lightly toasted
TO MAKE THE PATATAS AIOLI (GARLIC POTATOES)
-
Cut the potatoes (peeled) into 1/2 inch (1.25 cm) thick bite-sized pieces, then add the potatoes into a large sauce pan, fill with water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat, after about 15 minutes and the potatoes are just cooked through, drain into a colander, rinse under cold water and then let the potatoes drain
-
In the meantime, add the mayonnaise into a large bowl, finely grate in the garlic, add in the lemon juice and olive oil, then season with sea salt & black pepper, whisk together until you get a creamy aioli sauce
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Once the potatoes are cool enough to handle, add them into the bowl with the aioli, gently mix together, add spoonfuls of the mixture over a couple slices of toast, sprinkle each one with a dash of hot smoked paprika and some chopped chives
TO MAKE THE PAN CON TOMATE Y ANCHOAS (TOMATE TOAST WITH ANCHOVIES)
-
Finely grate the tomatoes into a bowl, finely grate in the clove of garlic and add in the olive oil, season with sea salt & black pepper, whisk together until well mixed
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Add spoonfuls of the mixture over a couple slices of toast
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Gently remove the anchovies from the can or jar and add one anchovy over each toast, sprinkle with chopped parsley
TO MAKE THE QUESO MANCHEGO CON MIEL Y ROMERO (MANCHEGO CHEESE WITH HONEY & ROSEMARY)
-
Add the slices of Manchego cheese over a couple slices of toast, drizzle a kiss of honey over each toast and sprinkle with a dash of dried rosemary
TO MAKE THE GAMBAS AL AJILLO CON PIMIENTOS DEL PIQUILLO (GARLIC SHRIMP WITH PEPPERS)
-
Heat a fry pan with a medium heat and add in the olive oil
-
In the meantime, thinly slice the garlic, cut the roasted bell peppers into thin strips, add the shrimp over paper towels and pat dry, then season with sea salt & black pepper
-
Once the olive oil is nice and hot, add in the sliced garlic, mix continuously, after 30 seconds and the garlic is fragrant, add in the shrimp, all in a single layer, cook for 1 minute per side or until cooked through, then add in the paprika and sliced peppers, quickly mix together and remove from the heat, add spoonfuls of the mixture over a couple slices of toast, top off with chopped fresh parsley
Recipe Notes
Get the Spanish Olive Oil I used to make these recipe (10% OFF Your Order with Coupon ONAFORK)
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Ramya
Cant wait to make all soon for me for the tomate toast with anchovies and garlic shrimp with peppers can i use tofu i never had 4 irresistible spanish pintxos before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
13 . Dec . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
15 . Dec . 2023