5 Classic Spanish Pinchos
5 Classic Spanish Pinchos
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Spain is famously known for tapas, which are basically little appetizers you nibble on before a meal. Here is a different type of tapa, one that is super popular in Spain. We are talking Spanish pinchos.

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

DIRECTIONS

TO MAKE THE TOMATO BREAD WITH MANCHEGO CHEESE PINCHO

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

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

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

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

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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