Spain on a Fork > All Recipes > Tapas > 5 Classic Spanish Pinchos | Quick & Simple Tapas Recipes
All Recipes, Tapas / April 28, 2021

5 Classic Spanish Pinchos | Quick & Simple Tapas Recipes

Spain is famously known for tapas, which are basically little appetizers you nible on before a meal. In this post, I will show you how to make a different type of tapa, one that is super popular here in Spain. We are talking Spanish pinchos.

5 Classic Spanish Pinchos
Pinchos, or as they´re known in the Basque country, pinxos, are very similar to tapas. They are just smaller in size and you place them over a slice of crusty baguette. With that being said, I´m going to show you how to make 5 Classic Spanish Pinchos.

5 Classic Spanish Pinchos
All 5 of these pinchos are packed with Spanish flavors, easy to make and made with simple ingredients you can easily find at your super market. Serve them as an appetizer or make them all at once and make a meal out of it.

5 Classic Spanish Pinchos
TIPS & TRICKS to Make these Recipes: Make sure to use a crunchy baguette, what we call here in Spain ¨Barra de Pan¨. If the bread you are using is not crunchy, just lightly toast it. That way when you add the tapas over the bread, it doesn´t get soggy.

5 Classic Spanish Pinchos

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN OLIVE OIL
SPANISH SWEET SMOKED PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make 5 Classic Spanish Pinchos

5 Classic Spanish Pinchos | Quick & Simple Tapas Recipes

Course Appetizer, Main Course
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

TOMATO BREAD WITH MANCHEGO CHEESE PINCHO

  • 5 slices baguette
  • 2 ripe tomatoes
  • 1 clove garlic
  • 5 slices Manchego cheese
  • dash extra virgin olive oil
  • handful freshly chopped parsley
  • sea salt
  • 5 toothpicks

SPANISH TUNA & ANCHOVY PINCHO

  • 5 slices baguette
  • 2 cans tuna in olive oil 80 grams/3 oz each
  • 1 jarred roasted red bell pepper
  • 5 canned anchovies in olive oil
  • 5 green pimento stuffed olives
  • 5 toothpicks

SPANISH SPINACH TORTILLA PINCHO

  • 5 slices baguette
  • 4 cage-free organic eggs
  • 2 cups fresh spinach 100 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • 3 jarred roasted red bell peppers
  • 5 slices Manchego cheese
  • sea salt & black pepper
  • 5 toothpicks

SPANISH POTATO SALAD PINCHO

  • 5 slices baguette
  • 1 boiled potato
  • 2 hardboiled eggs
  • 1 tomato
  • 15 green pimento stuffed olives
  • 1/2 cup mayonnaise 125 grams
  • 2 tbsp chives 8 grams
  • 1 clove garlic
  • sea salt & black pepper
  • 5 toothpicks

GARLIC SHRIMP PINCHO

  • 5 slices baguette
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic
  • 15 raw jumbo shrimp peeled & deveined
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • handful freshly chopped parsley
  • sea salt & black pepper
  • 5 toothpicks

Instructions

TO MAKE THE TOMATO BREAD WITH MANCHEGO CHEESE PINCHO

  1. Finely grate 2 ripe tomatoes into a bowl, finely grate 1 large clove of garlic into the tomato, mix together, spoon the mixture over some slices of crunchy baguette, season with a little sea salt, top off each one with a slice of Manchego cheese, freshly chopped parsley and a kiss of extra virgin olive oil, pierce each one with a toothpick to hold everything together

TO MAKE THE SPANISH TUNA & ANCHOVY PINCHO

  1. Add 2 cans tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil, add the tuna over some slices of crunchy baguette, top off with some strips of roasted red bell pepper, one anchovy and pierce a toothpick with a green olive to hold everything together

TO MAKE THE SPANISH SPINACH TORTILLA PINCHO

  1. Crack 4 eggs into a bowl, season with sea salt & black pepper and whisk together, heat a small nonstick fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 2 cups (100 grams) fresh spinach and mix with the olive oil (I like to add the spinach in batches so it doesn´t over flow out of the pan), once the spinach is wilted, lower the fire to a low-medium heat and add in the whisked eggs, after 2 minutes run a spatula through the outer edges, to ensure the omelette is not sticking, about 4 minutes after adding the eggs, place a plate that is a just a slightly smaller than the pan over the pan, place a hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, compact the omelette from the outer edges towards the center, after a total cooking time of 8 minutes on the eggs, remove from the heat, cut in slices, add some jarred roasted red bell peppers over some slices of crunchy baguette, top off with a slice of the spinach tortilla and a slice of Manchego cheese, pierce with a toothpick to hold everything together

TO MAKE THE SPANISH POTATO SALAD PINCHO

  1. Add 1 boiled potato cut into small 1/4 inch (.65 cm) pieces into a large bowl, along with 2 hardboiled eggs roughly chopped, 1 tomato finely chopped, 10 green pimento stuffed olives cut in half, 1/2 cup (125 grams) mayonnaise, 2 tbsp (8 grams) chopped chives, 1 finely grated or minced clove of garlic and season with sea salt & black pepper, mix together until well combined, spoon the potato salad over some slices of crunchy baguette and pierce each one with a toothpick with a green olive

TO MAKE THE GARLIC SHRIMP PINCHO

  1. Heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 2 minutes add in 4 cloves garlic thinly sliced, mix with the olive oil, after 1 minute add in 15 raw jumbo shrimp (peeled & deveined and seasoned with sea salt & black pepper), after 1 minute flip the shrimp to cook the other side, after another minute add in 1/2 tsp (1.15 grams) sweet smoked paprika, give it a quick mix and remove the pan from the heat, add the shrimp over some slices of crunchy baguette, top off with the garlic in the pan, freshly chopped parsley and pierce each one with a toothpick to hold everything together

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7 Comments

  1. Pintxos and Txakoli – a celebration of Basque Country #WorldWineTravel | Crushed Grape Chronicles

    […] first 4 I found on Spain on a Fork He has great step-by-step videos for […]

    26 . Jun . 2021
  2. Greg Schneider

    Por favor, ¿cómo se llaman estas recetas en español?

    03 . May . 2021
    • Spain on a Fork

      En el video, digo el nombre de cada pincho en castellano 🙂 un saludo!

      04 . May . 2021
  3. Iris

    Learned so much with your recipies, that I thank you very much for them ! I

    30 . Apr . 2021
    • Spain on a Fork

      Glad they are helpful 🙂 Much love!

      30 . Apr . 2021
  4. Ramya

    will be making all soon can i use mushrooms as am a vegetarian i never had tapas before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    28 . Apr . 2021
    • Spain on a Fork

      Hope you enjoy Ramya! Much love 🙂

      30 . Apr . 2021

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