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3 Spanish pintxos (pinchos) on a white platter: a shrimp-topped baguette with chopped peppers, an anchovy-and-olive skewer over a creamy potato salad topping, and a baguette topped with a chorizo-style salad and chives.

3 Spanish Pintxos (Pinchos)

Spanish Pintxos are vibrant, full of flavor, and the perfect tapas for game night. These bite-sized appetizers combine chorizo, shrimp, and creamy potato salad for a true taste of Spain.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

For Prawn Pintxos:

  • 200 g shrimps 16 large shrimps
  • 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

Grill the Shrimps Briefly: I only give the shrimps about 20 seconds per side; they stay juicy and tender this way, and you really taste the freshness.
Make the Vinaigrette First: I like to prep the vinaigrette before cooking anything else so the peppers and onions have time to soak in the flavor.
Dice Everything Small: For both the chorizo and potato salad pinchos, I take my time dicing the ingredients finely so each bite feels balanced and easy to eat.
Chill the Potato Salad a Bit: After mixing, I like to pop the potato salad in the fridge for 10–15 minutes. It firms up slightly and tastes even better cold on warm toast.

Nutrition

Calories: 944kcal | Carbohydrates: 65g | Protein: 42g | Fat: 57g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 308mg | Sodium: 1918mg | Potassium: 930mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4940IU | Vitamin C: 92mg | Calcium: 222mg | Iron: 7mg