When it comes to small plates that pack a big punch, few cuisines can match the bold flavors and tantalizing textures of Spanish pintxos. These bite-sized treats are the perfect way to fuel up for a night out with friends or as part of a larger tapas spread. But what makes pintxos so special? It’s not just the food – it’s the experience. Gathering around the bar, munching on these delectable morsels, and socializing with friends is an integral part of Spanish culture.
In this article, we’ll take you on a culinary journey across Spain, showcasing 20 delicious pintxos recipes that are sure to delight your taste buds. From classic combinations like garlic shrimp and chorizo to more innovative pairings like grilled octopus and smoked paprika, these pintxos offer something for everyone. So gather ’round the bar, grab a glass of cava, and get ready to indulge in some serious Spanish snacking!
Garlic Shrimp Pintxos with Lemon Aioli
Elevate your snack game with these succulent garlic shrimp pintxos, perfectly balanced by a zesty lemon aioli. Perfect for a quick bite or as an appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 1 tablespoon butter
– 1 teaspoon paprika
– Salt and pepper to taste
– Lemon Aioli (recipe below)
– Toasted baguette rounds or crackers for serving
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook for 2-3 minutes per side or until pink.
3. Remove shrimp from skillet; add butter, garlic, paprika, salt, and pepper. Stir until melted and fragrant.
4. Serve shrimp on toasted baguette rounds with a dollop of Lemon Aioli.
Cooking Time: 10-12 minutes
Chorizo and Manchego Cheese Pintxos
These bite-sized tapas are perfect for a gathering with friends or a quick snack. The combination of spicy chorizo, creamy Manchego cheese, and crispy bread is a match made in heaven.
Ingredients:
• 1/2 pound Spanish chorizo, sliced
• 1/4 cup Manchego cheese, crumbled
• 1 baguette, cut into 1-inch pieces
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Arrange the bread pieces on a baking sheet and drizzle with olive oil.
3. Bake for 5-7 minutes or until the bread is toasted and crispy.
4. While the bread is baking, cook the chorizo slices in a pan over medium heat for 2-3 minutes or until heated through.
5. Assemble the pintxos by placing a piece of toasted bread on a plate, topping with a slice of cooked chorizo, and finishing with a sprinkle of Manchego cheese.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Grilled Octopus Pintxos with Smoked Paprika
Discover the savory delight of grilled octopus pintxos, infused with the rich flavor of smoked paprika. Perfect for your next gathering or tapas night!
Ingredients:
– 1 pound octopus, cleaned and cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 clove garlic, minced
– Salt and pepper to taste
– 12-16 pintxos (small bread slices)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, smoked paprika, garlic, salt, and pepper.
3. Add octopus pieces to the marinade, tossing to coat.
4. Grill octopus for 2-3 minutes per side, or until slightly charred and cooked through.
5. Meanwhile, toast pintxos by grilling them lightly on both sides.
6. Serve grilled octopus atop toasted pintxos, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Serrano Ham and Fig Pintxos with Balsamic Glaze
Elevate your appetizer game with these sweet and savory pintxos, featuring the rich flavors of Serrano ham and caramelized figs.
Ingredients:
– 6-8 slices of Serrano ham
– 1/4 cup dried figs, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
– Toothpicks or skewers for serving
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together chopped figs and a pinch of salt.
3. Arrange Serrano ham slices on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the ham and sprinkle with chopped figs.
5. Bake for 8-10 minutes or until the ham is slightly caramelized.
6. Remove from oven and let cool slightly.
7. Drizzle Balsamic glaze over the ham and figs.
8. Serve warm, toothpick-skewering if desired.
Cooking Time: 10-12 minutes
Anchovy and Roasted Pepper Pintxos
Savory and sweet, these bite-sized pintxos are perfect for a tapas party or snack. The combination of salty anchovies, smoky roasted peppers, and creamy goat cheese is a match made in heaven.
Ingredients:
– 1 cup anchovy fillets
– 2 large red bell peppers
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the bell peppers for 30-40 minutes or until charred.
3. Remove from oven and let cool. Peel off skin, then slice into strips.
4. In a small bowl, combine anchovy fillets, olive oil, salt, and pepper.
5. Arrange toasted baguette slices on a platter. Top with roasted pepper strips, crumbled goat cheese, and anchovy mixture.
6. Garnish with chopped parsley, if desired.
Cooking Time: 40 minutes
Goat Cheese and Caramelized Onion Pintxos
These bite-sized tapas are perfect for a party or a quick snack. Sweet caramelized onions and creamy goat cheese come together in harmony, wrapped in crispy pastry.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (chèvre)
– Fresh thyme leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, cook the onions over medium-low heat, stirring occasionally, until caramelized and golden brown (about 20 minutes).
3. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Cut into small squares, about 3 inches per side.
5. Place a spoonful of caramelized onions in the center of each square.
6. Top with crumbled goat cheese and fold the pastry over to form a triangle or rectangle, pressing edges to seal.
7. Brush tops with egg wash (beaten egg mixed with a little water) and bake for 15-20 minutes, or until golden brown.
8. Garnish with fresh thyme leaves before serving.
Cooking Time: 25-30 minutes
Spanish Tortilla Pintxos with Aioli
These bite-sized Spanish tortillas are a classic tapas dish, perfect for snacking and socializing. Pair them with a creamy aioli for an added layer of flavor and texture.
Ingredients:
– 6-8 small potatoes, peeled and thinly sliced
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Aioli (see below for recipe)
– Toothpicks or skewers
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes, chopped onion, and minced garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Place the potato mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
5. Let cool slightly before cutting into small squares or shapes.
6. Serve the tortilla pintxos with a dollop of aioli and a toothpick or skewer.
Aioli Recipe:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Piquillo Pepper and Tuna Pintxos
These bite-sized Spanish-inspired tapas combine the sweetness of piquillo peppers with the richness of tuna, perfect for a quick and flavorful snack or appetizer.
Ingredients:
– 12-15 piquillo peppers, roasted and peeled
– 1 can of tuna in olive oil (drained)
– 1/4 cup of breadcrumbs
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together tuna, breadcrumbs, garlic, and salt.
3. Stuff each piquillo pepper with the tuna mixture, leaving a small opening at the top.
4. Place the stuffed peppers on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 10-12 minutes or until the filling is heated through.
6. Garnish with fresh parsley leaves and serve warm.
Cooking Time: 10-12 minutes
Bacon-Wrapped Dates Pintxos with Blue Cheese
Bacon-Wrapped Dates Pintxos with Blue Cheese
These sweet and savory pintxos are perfect for your next gathering or party. The combination of crispy bacon, sweet dates, and tangy blue cheese is a match made in heaven.
Ingredients:
• 12 dates, pitted
• 6 slices of bacon, cut into thirds
• 1/4 cup blue cheese crumbles
• Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wrap each date with a piece of bacon, securing it with a toothpick if needed.
3. Place the bacon-wrapped dates on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until the bacon is crispy and golden brown.
5. Sprinkle blue cheese crumbles over the dates.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Mushroom and Idiazabal Cheese Pintxos
A classic combination of earthy mushrooms and nutty Idiazabal cheese, these bite-sized pintxos are perfect for snacking on the go. With a few simple ingredients and minimal cooking time, you’ll be enjoying this Spanish-inspired treat in no time!
Ingredients:
– 1 cup cremini mushrooms, sliced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup Idiazabal cheese, crumbled
– 1 tablespoon sherry vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a medium skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in the Idiazabal cheese and sherry vinegar; season with salt and pepper.
5. Spoon the mixture onto toasted baguette slices or crostini.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Enjoy your delicious Mushroom and Idiazabal Cheese Pintxos!
Grilled Lamb Skewer Pintxos with Mint Yogurt
These bite-sized lamb skewers are marinated in a mixture of olive oil, garlic, and herbs before being grilled to perfection. Serve them with a refreshing dollop of mint yogurt for a perfect combination.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– 12 bamboo skewers
– Mint yogurt (see below for recipe)
Instructions:
1. In a large bowl, whisk together garlic, olive oil, parsley, and oregano.
2. Add the lamb cubes to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Thread lamb onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes, turning occasionally, until cooked through.
5. Serve with mint yogurt (see below).
Mint Yogurt:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint leaves
– Salt to taste
Mix all ingredients together and refrigerate until ready to serve.
Smoked Salmon and Cream Cheese Pintxos
Elevate your appetizer game with these rich and flavorful pintxos, featuring smoked salmon and cream cheese on toasted baguette slices.
Ingredients:
– 1/2 cup cream cheese, softened
– 1/4 cup smoked salmon, flaked
– 1 tablespoon lemon juice
– 1/2 teaspoon chopped fresh dill
– Salt and pepper to taste
– 12-16 baguette slices, toasted
– Optional: capers, chopped scallions, or thinly sliced red onion for garnish
Instructions:
1. In a small bowl, mix together the cream cheese, smoked salmon, lemon juice, and dill until well combined.
2. Arrange the toasted baguette slices on a serving platter or individual plates.
3. Spoon about 1 tablespoon of the cream cheese mixture onto each baguette slice.
4. Season with salt and pepper to taste.
5. Garnish with capers, scallions, or red onion if desired.
Cooking Time: None! These pintxos are best served fresh, but can be assembled up to 2 hours in advance. Serve chilled.
Stuffed Piquillo Pepper Pintxos with Crab
These bite-sized Spanish-inspired snacks are perfect for any gathering or party. The sweetness of the piquillo peppers pairs perfectly with the richness of the crab, all wrapped up in a crispy pastry.
Ingredients:
– 12-15 piquillo peppers
– 1/2 cup jumbo lump crab meat
– 1 tablespoon mayonnaise
– 1 tablespoon chopped fresh parsley
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the piquillo peppers and remove seeds and membranes.
3. In a bowl, mix together crab meat, mayonnaise, parsley, paprika, salt, and pepper.
4. Stuff each pepper with the crab mixture, filling to the top.
5. Roll out puff pastry on a floured surface to 1/8-inch thickness.
6. Cut into squares slightly larger than the peppers.
7. Wrap each pepper in a square of pastry, pressing edges to seal.
8. Place on baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Chicken and Chorizo Pintxos with Garlic Sauce
Elevate your snack game with these bite-sized Chicken and Chorizo Pintxos, served with a rich Garlic Sauce.
Ingredients:
– 1 lb boneless chicken breast, cut into small pieces
– 2 chorizos, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 12-15 pintxo bread (or small baguette slices)
– Garlic Sauce (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, chorizos, olive oil, garlic, smoked paprika, salt, and pepper.
3. Spoon the mixture onto pintxo bread, about 1 tablespoon per piece.
4. Bake for 10-12 minutes or until cooked through.
Garlic Sauce:
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt to taste
Combine ingredients in a bowl and whisk together.
Cooking Time: 10-12 minutes for pintxos, 5-7 minutes for Garlic Sauce.
Roasted Tomato and Mozzarella Pintxos
Roasted Tomato and Mozzarella Pintxos: A flavorful and visually appealing appetizer that combines the sweetness of roasted tomatoes with the creaminess of mozzarella cheese, perfect for any gathering or party.
Ingredients:
– 12-15 cherry tomatoes, halved
– 1 ball of fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic glaze (or reduced balsamic vinegar)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with minced garlic.
3. Roast the tomatoes in the preheated oven for 15-20 minutes, or until they release their juices and start to caramelize.
4. Meanwhile, slice the mozzarella cheese into rounds.
5. To assemble the pintxos, place a roasted tomato half on a plate or serving board, followed by a round of mozzarella cheese. Drizzle with balsamic glaze (if using).
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Prawn and Avocado Pintxos with Lime Dressing
These bite-sized pintxos combine succulent prawns with creamy avocado, topped with a zesty lime dressing. Perfect for a light and refreshing snack or appetizer.
Ingredients:
– 12 large prawns, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Pintxo bread or toasted baguette slices
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, garlic, salt, and pepper.
2. Add the prawns and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Just before serving, toast the pintxo bread or baguette slices.
4. Top each toasted bread slice with a marinated prawn, followed by a spoonful of diced avocado.
5. Drizzle the lime dressing over the top and serve immediately.
Cooking Time: 15 minutes (including marinating time)
Beef Tenderloin Pintxos with Chimichurri
Perfect for a dinner party or social gathering, these bite-sized Beef Tenderloin Pintxos are infused with the bright, herby flavors of Argentinean chimichurri sauce.
Ingredients:
– 1 (6-8 oz) beef tenderloin
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh oregano, chopped
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Baguette slices (for serving)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, garlic, parsley, oregano, and red wine vinegar.
3. Season the beef tenderloin with salt and pepper.
4. Place the beef on a baking sheet lined with parchment paper and brush with chimichurri sauce.
5. Roast for 12-15 minutes or until cooked to desired level of doneness.
6. Slice into thin strips and serve on baguette slices.
Cooking Time: 12-15 minutes
Eggplant and Honey Drizzle Pintxos
Eggplant and Honey Drizzle Pintxos: Sweet and Savory Tapas Delight
Gilda Pintxos (Anchovy, Olive, and Guindilla Pepper)
Savor the bold flavors of this traditional Basque region appetizer, perfect for sharing with friends and family. Gilda Pintxos combines savory anchovies, briny olives, and spicy guindilla peppers on toasted bread.
Ingredients:
– 1 baguette
– 12-15 anchovy fillets (preferably salt-cured)
– 1/4 cup pitted green olives, sliced
– 6-8 guindilla peppers, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Slice the baguette into 1-inch thick rounds and toast until lightly browned.
3. Arrange an anchovy fillet on each toasted round, followed by a few olive slices and a guindilla pepper slice.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately and enjoy the harmonious balance of flavors!
Cooking Time: 10-15 minutes (includes toasting time)
Blue Cheese and Walnut Pintxos with Quince Paste
Experience the rich flavors of Spain with these bite-sized pintxos, featuring creamy blue cheese, crunchy walnuts, and sweet quince paste.
Ingredients:
• 1 (8 oz) wheel of blue cheese, crumbled
• 1/2 cup chopped walnuts
• 1 tablespoon olive oil
• 1 tablespoon honey
• Salt to taste
• Quince paste (homemade or store-bought), for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together blue cheese and chopped walnuts.
3. Drizzle the olive oil over the mixture and sprinkle with salt to taste.
4. Spread a small amount of honey on each pintxo (or mini toast) or serving surface.
5. Top the honey with a spoonful of the blue cheese-walnut mixture.
6. Serve with quince paste for a sweet and savory combination.
Cooking Time: None, as this recipe is assembly-only. Allow 30 minutes to prepare ingredients and assemble pintxos.
Summary
Get ready to impress your guests with these 20 delicious pintxos recipes, perfect for any occasion. From savory shrimp and chorizo combinations to sweet and tangy pairings like figs and balsamic glaze, there’s something for everyone. Discover unique flavor profiles featuring ingredients like smoked paprika, caramelized onions, and quince paste. Whether you’re hosting a cocktail party or just want to elevate your snack game, these pintxos recipes will guide you every step of the way.
