These 3 Pinchos Recipes are my favorite, they are also known as Pintxos, I make these and serve them over a piece of bread and everyone loves them.
3 Pinchos Recipes
Pinchos are very popular in the north of Spain, they are small appetizers typically made with various ingredients like cured meats, seafood, cheeses, and vegetables, arranged on a slice of bread secured with a toothpick. Pinchos are one of my favorite tapas, I always enjoy them when meeting my friends in Spain.
I have also made a few more Spanish Tapas like Spanish Omelette and Pinchitos de Pollo that you will like.
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⭐Why You'll Love These Pinchos Recipes
- Simple and Easy to Make: Pintxos are easy to prepare, and they're made with simple ingredients.
- Incredible Flavour: Pintxos are like little bites of happiness, blending different flavors into small, tasty tapas.
- Versatile: You can serve pinchos as a starter, a light meal, or even as the main course. They're delicious whether you have them hot or cold, so they're perfect for any occasion!
- Perfect for Sharing: Bring your loved ones together around the table to enjoy this tasty snack, making it a special moment of shared dining.
🧾Ingredients
All our favorite ingredients star in these pinchos!!
- Prawns: I love using prawns for a tasty prawn pincho. They bring a delicate sweetness and have a firm, tender, and juicy texture.
- Chorizo: I love chorizo; it's one of my favorite ingredients. It adds a rich, robust flavor with a hint of smokiness to the chorizo pincho. You can also use salchichon or jamon serrano instead.
- Potatoes, Carrot, and Tuna: I make a delicious potato salad (ensaladilla rusa) with potato, carrot, and tuna.
- Boiled Egg: I love using boiled eggs for their rich and creamy flavor.
- Pickled Gherkins: I use pickles to add a tangy, fresh kick to the pincho.
- Mayonnaise and Mustard Paste: I use these ingredients to add a creamy texture and extra flavor to the pincho.
- Anchovies and Green Olive: I like to garnish the potato pincho with anchovy and green olive. They add a salty, fishy flavor and make it look great too.
- Red Pepper, Orange Pepper, Onion, and Parsley: I love making this delicious vinaigrette with red and orange pepper, onion, and parsley. It adds extra flavor, and a crispy texture, and makes the prawn pincho look even more appealing.
- Baguette: I love toasting my baguette for that perfect crispy texture.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Pinchos
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Prawn Pincho (Prawn Skewers with Pepper Vinaigrette):
1: Grab 16 prawns and 4 bamboo skewers. Stick 4 prawns onto each skewer. Do this for the other 3 skewers too. Put them in a safe spot and save them for later.
2: Slice 4 pieces of baguette and place them on a griddle pan. Toast both sides until they're nice and crispy.
3: Take the baguette slices off the griddle pan and set them aside for later.
4: In a little bowl, put in some salt, vinegar, and extra virgin olive oil. Mix it up really well.
5: Chop the red pepper, orange pepper, and onion into tiny pieces. Toss them into the vinaigrette mix.
6: Chop up some parsley and toss it into the vinaigrette. Mix it really well, and set it aside for later.
7: Give the prawn skewers a drizzle of extra virgin olive oil and a tiny pinch of salt.
8: Get a griddle pan nice and hot. Cook the prawn skewers on each side for about 20 seconds, or until they turn pink.
9: Take the prawn skewers out of the pan and put them on top of the toasted baguette slices.
10: Grab a big spoonful of the vinaigrette mix and pour it generously over the prawns.
How to Make Chorizo Pincho:
1: In a bowl, put in some mayonnaise and mustard paste. Mix it all up really well.
2: Chop the pickled gherkins, boiled egg, and chorizo into tiny pieces. Put them into the mayonnaise mix and give it a good stir until everything's mixed up nicely.
3: Grab a big spoonful of the chorizo mix and spread it generously over the toasted baguette slices.
4: Sprinkle some chives on top for the finishing touch!
How to Make Potato Salad Pincho:
1: Put potatoes, carrots, and eggs in a saucepan and let them boil.
2: Chop up the boiled potatoes, boiled carrot, boiled egg, pickled gherkins, and anchovies into tiny pieces. Toss them into a medium-sized bowl.
3: Toss in a can of tuna, some mayonnaise, and a bit of mustard paste into the bowl. Mix it all up really well.
4: Slice up four pieces of baguette.
5: Grab a big spoonful of the potato salad mix and spread it generously over the baguette slices.
6: Use a grater to grate the boiled egg white on top.
7: Garnish it by topping it with anchovies and olives.
🍽 How to Serve
I enjoy arranging my pintxos on a big platter or wooden board, making sure to arrange them attractively. I think about the colors, shapes, and sizes to create a visually stunning display.
You can serve them with other Spanish tapas like croquetas, tortilla de patatas, pinchitos de pollo or papas arrugadas. It's a great way to enjoy a variety of flavors!
I like to offer beverages like cold beer, wine, sangria, lemonade, or sparkling water with these pinchos. It's a great way to complement the flavors and create a well-rounded tapas experience for everyone to enjoy!
💭Tips for Recipe Success
Balance Flavours: For a truly memorable pintxos experience, combine sweet, savory, acidic, and spicy flavors for a well-rounded taste.
Texture Contrast: Create a contrast of textures within your pintxos, combining crunchy, creamy, and chewy ingredients to add depth to each bite.
Marinating Time: Give the ingredients enough time to blend and develop their flavors fully. This way, you'll get a rich, delicious taste in every bite.
Keep Portions Small: To make your dining experience more enjoyable, ensure that each pintxo is easy to eat in just a few bites. That way, you can savor every delicious flavor without any hassle!
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.
Absolutely! Many pintxos can be prepared ahead of time, which makes them super convenient for entertaining. You can prepare some components in advance and then assemble them just before serving to keep everything fresh and tasty.
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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📖 Recipe
3 Pintxos Recipes
Ingredients
For Prawn Pintxos
- 200 g Prawns - (16 Large Prawns)
- 150 g Baguette - (4 Slices)
- 1 teaspoon Salt
- 1 tablespoon Apple Vinegar
- 4 tablespoon Extra Virgin Olive Oil
- 50 g Red Pepper - (1 Small Red Pepper)
- 50 g Orange Pepper - (1 Small Orange Pepper)
- 50 g Onion - (½ Onion)
- 1 tablespoon Parsley
- 1 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
For Chorizo Pintxos
- 4 tablespoon Mayonnaise
- 1 tablespoon Mustard Paste
- 50 g Pickled Gherkins - (3 Pieces)
- 50 g Boiled Egg - (1 Boiled Egg)
- 100 g Chorizo
- 150 g Baguette - (4 Slices)
- 1 tablespoon Chives
For Potato Salad Pintxos
- 250 g Potatoes
- 100 g Carrot
- 100 g Eggs - (2 Eggs)
- 50 g Pickled Gherkins - (3 Pieces)
- 50 g Anchovies - (1 Can)
- 150 g Tuna - (1 can)
- 5 tablespoon Mayonnaise
- 1 tablespoon Mustard Paste
- 150 g Baguette - (4 Slices)
- 50 g Boiled Egg White - (1 Boiled Egg White)
- 20 g Anchovies - (4 Pieces)
- 20 g Green olive - (4 Pieces)
Instructions
How to Make Prawn Pintxos (Prawn Skewers with Pepper Vinaigrette)
- Take 16 prawns and 4 bamboo skewers, insert 1 skewer into 4 prawns, repeat the process for the remaining 3 skewers, place them in a place, and reserve them for later.
- Cut 4 slices of baguette and place in a griddle pan and toast both sides of the sliced baguette.
- Remove from a griddle pan and reserve for later.
- In a small bowl, add salt, vinegar, and extra virgin olive oil, and mix well to combine.
- Cut red pepper, orange pepper, and onion into fine dices, and add to the vinaigrette.
- Cut parsley, add to the vinaigrette, mix well to combine, and reserve for later.
- Season the prawn skewer with extra virgin olive oil and a pinch of salt.
- Heat up a griddle pan and cook the prawn skewers for 20 seconds on both sides or until is pink in colour.
- Remove from the pan, and place the prawns skewer on the toasted slice of baguette.
- Take a liberal spoonful of the vinaigrette mixture and pour it over the prawn.
How to Make Chorizo Pintxos
- In a medium bowl, add mayonnaise and mustard paste, and mix well to combine.
- Cut pickled gherkins, boiled egg, and chorizo into fine dices, add to the mayonnaise mixture, and mix well to combine.
- Take a liberal spoonful of the chorizo mixture and places it over the toasted slices of baguette.
- Garnish with chives.
How to Make Potato Salad Pintxos
- Boil potatoes, carrot, and eggs in a saucepan.
- Cut boiled potatoes, boiled carrot, boiled egg, pickled gherkins, and anchovies into fine dices, and add to a medium bowl.
- Add a can of tuna, mayonnaise, and mustard paste to the bowl, and mix well to combine.
- Cut 4 slices of baguette.
- Take a liberal spoonful of the potato salad mixture and places it over the slices of baguette.
- Grate boiled egg white on top.
- Garnish with anchovies and olives.
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.