These three are my favorite pintxos, or pinchos. They're simple Spanish tapas, just like in Basque tapas bars, full of flavor, and always disappear fast at parties or game nights.
3 Classic Spanish Pintxos (Pinchos) You Can Easily Make at Home
There's something special about Spanish pintxos that makes them more than just tapas. In Spain, they're part of the Spanish tapas tradition, found everywhere from casual tapas bar snacks to lively Spanish bar food tables. Each bite is stacked on bread, often skewered with a toothpick, and made to be enjoyed with friends. For me, nothing captures authentic Spanish pintxos better than this trio: shrimp pintxos, chorizo pintxos, and potato salad pintxos.
The shrimp pintxos with pepper vinaigrette, the creamy chorizo pintxos on toasted baguette, and the comforting potato salad pintxos are a perfect appetizer. These easy pintxos recipes are my go-to for Spanish party food, whether it's tapas for holidays, game night tapas, or pintxos for entertaining. These Basque pintxos look impressive, taste authentic, and always disappear fast.
Why You'll Love These Pintxos
- Simple and Easy: Pintxos are easy to prepare, and they're made with simple ingredients.
- Perfect for Sharing: These are made for gathering; after all, serve them on a big platter and let everyone pick their favorite.
- Prep Ahead: The vinaigrette and potato salad can be made earlier in the day, making assembly easy when it's time to eat.
Pintxos Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Shrimp & Vinaigrette: I like using big shrimp because they stay juicy and pair so well with my homemade vinaigrette of peppers, onion, and parsley.
- Chorizo & Creamy Mix: Chorizo is one of my favorites. I mix it with mayo, mustard, gherkins, and egg for a rich, smoky spread I can't resist.
- Potato Salad Base: I always go for soft potatoes, sweet carrots, and tuna in my ensaladilla rusa, then top it with anchovy, olive, and egg for that classic Spanish touch.
- Baguette: For me, nothing works better than a crusty baguette, toasted just before serving, so it holds all those toppings perfectly.
How to Make Pintxos
You can find the complete printable Pintxos recipe with measurements below, but for now, here's a quick overview of how it goes:
How to Make Shrimp Pintxos (Shrimp Skewers):
1. Prepare the Shrimp Skewers: Thread 4 prawns onto each of the 4 skewers and set aside.
2. Toast the Baguette: Slice the baguette and grill both sides until crispy.
3. Make the Pepper Vinaigrette: Mix chopped red and orange peppers, onion, parsley, salt, vinegar, and extra virgin olive oil in a bowl.
4. Grill and Assemble the Pintxos: Drizzle prawns with extra virgin olive oil and salt, grill until pink, then place on toast and spoon vinaigrette over the top.
How to Make Chorizo Pintxos:
1. Mix the Mayo and Mustard Base: Add mayonnaise and mustard paste to a bowl and mix until smooth.
2. Chop and Combine the Filling: Finely chop the pickled gherkins, boiled egg, and chorizo, then stir them into the mayo mixture until well combined.
3. Spoon onto Toasted Baguette: Spoon the chorizo mixture generously over toasted baguette slices.
4. Finish with Chives: Finish with a sprinkle of fresh chives on top.
How to Make Potato Salad Pintxos:
1. Boil the Vegetables and Eggs: Boil the potatoes, carrots, and eggs until cooked through.
2. Chop the Salad Ingredients: Finely chop the boiled veggies, egg, pickles, and anchovies, then place them in a bowl.
3. Mix with Tuna and Dressing: Add tuna, mayonnaise, and mustard paste, and mix until well combined.
4. Assemble and Garnish the Pintxos: Spread the salad onto baguette slices, grate egg white on top, and garnish with anchovies and olives.
How to Serve
I like serving pintxos on a big platter or wooden board, arranged with color and shape for a beautiful display. Pair them with Spanish tapas like croquetas, tortilla de patatas, pinchitos de pollo, or papas arrugadas, and enjoy with cold beer, wine, sangria, or sparkling water.
My Tips for Recipe Success
Portion Small, Stack Smart: I like to keep each pintxo bite-sized. That way, they're easy to eat while still delivering lots of flavor.
Switch It up Seasonally: When I make these in summer, I sometimes swap carrots with fresh peas or use roasted red peppers instead of raw.
Storage: If you have leftovers, store them in an airtight container or wrap them snugly with plastic wrap. Pop them in the fridge if you're planning to enjoy them within a day or two.
Commonly Asked Questions
Pintxos are like Basque-style tapas, usually served on bread or skewered with a toothpick. You can make them with all sorts of yummy ingredients like seafood, meat, veggies, and cheese.
The main difference between Pintxos and Tapas is how they're served: Pintxos are skewered or toothpicked, while Tapas come in small dishes. They're both Spanish small plates, but it's their presentation that makes them unique.
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Recipe
3 Spanish Pintxos (Pinchos)
Ingredients
For Prawn Pintxos:
- 200 g Shrimps - 16 Large prawns
- 4 slices Baguette
- 1 teaspoon Salt
- 1 tablespoon Apple Vinegar
- 4 tablespoon Extra Virgin Olive Oil
- 1 Small Red Pepper - Finely chopped
- 1 Small Orange Pepper - Finely chopped
- ½ Small Onion - Finely chopped
- 1 tablespoon Parsley - Chopped
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
For Chorizo Pintxos:
- 4 tablespoon Mayonnaise
- 1 tablespoon Mustard Paste
- 3 Pickled Gherkins
- 1 Boiled Egg - Finely chopped
- 100 g Chorizo - Chopped
- 4 slices Baguette
- 1 tablespoon Chives - Chopped
For Potato Salad Pintxos:
- 250 g Potatoes - Chopped
- 1 Large Carrot - Chopped
- 2 Eggs - Chopped
- 3 Pickled Gherkins - Chopped
- 1 can Anchovies - Chopped
- 140 g Tuna - 1 can
- 5 tablespoon Mayonnaise
- 1 tablespoon Mustard Paste
- 4 slices Baguette
- 1 Boiled Egg White - Grated
- 4 Anchovies
- 4 Green Olive
Instructions
For Shrimp Pintxos (Shrimp Skewers):
- Insert 4 shrimps onto each of the 4 bamboo skewers and set aside.
- Slice the baguette into 4 pieces and toast both sides on a griddle pan.
- In a small bowl, whisk together the salt, vinegar, and extra virgin olive oil. Stir in the finely diced red and orange peppers along with the onion. Add the chopped parsley and mix everything well until evenly combined.
- Brush the shrimp skewers with extra virgin olive oil and season with a pinch of salt.
- Heat a griddle pan and cook the shrimp skewers for 20 seconds per side or until pink.
- Place one shrimp skewer on each toasted baguette slice. Spoon the pepper vinaigrette generously over each shrimp skewer.
For Chorizo Pintxos:
- In a bowl, whisk the mayonnaise and mustard until smooth and creamy. Add the finely diced gherkins, boiled egg, and chorizo, then stir until everything is evenly coated.
- Toast 4 slices of baguette.
- Spoon the chorizo mixture onto each toasted baguette slice. Garnish with chopped chives.
For Potato Salad Pintxos:
- Boil the potatoes, carrots, and eggs until tender, then let them cool.
- Finely dice the boiled potatoes, carrots, eggs, gherkins, and anchovies. In a bowl, combine the chopped ingredients with the tuna, mayonnaise, and mustard paste.
- Slice the baguette into 4 pieces.
- Spoon the potato salad onto each baguette slice, spreading it evenly. Grate the boiled egg white over the top, then finish with anchovy pieces and green olives for garnish.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Pintxos = the ultimate in tasty bites! Absolutely love them.