Looking for a flavorful and festive way to entertain? Look no further than pintxos! These bite-sized Spanish appetizers are perfect for any occasion, from casual gatherings with friends to more formal celebrations. The beauty of pintxos lies in their versatility – they can be savory, sweet, or even a combination of both.
From classic combinations like garlic shrimp and lemon aioli, to more adventurous pairings like grilled octopus and smoked paprika, we’ve got 18 delicious pintxos recipes to inspire your next gathering. Whether you’re hosting a dinner party, game night, or just want to impress your friends with a quick and easy snack, these pintxos are sure to delight.
Garlic Shrimp Pintxos with Lemon Aioli
Elevate your appetizer game with these bite-sized Garlic Shrimp Pintxos, perfectly balanced by the tangy and creamy Lemon Aioli.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/2 cup Lemon Aioli (see below)
– Pintxos skewers or toothpicks
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 medium bowl, mix together shrimp, garlic, olive oil, parsley, salt, and pepper.
3. Place the shrimp mixture onto pintxos skewers or toothpicks, leaving a small space between each piece.
4. Bake for 8-10 minutes or until pink and cooked through.
5. Serve with Lemon Aioli for dipping.
Cooking Time: 10 minutes
Spanish Chorizo and Manchego Cheese Pintxos
Elevate your tapas game with these flavorful Spanish Chorizo and Manchego Cheese Pintxos. Perfect for a quick snack or party appetizer.
Ingredients:
– 1/2 cup Manchego cheese, sliced
– 4-6 Spanish chorizo slices (depending on size)
– 1 baguette, thinly sliced into rounds
– 1 tablespoon olive oil
– Salt to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt. Bake for 5-7 minutes, or until crispy and golden.
4. Meanwhile, cook the Spanish chorizo in a pan over medium heat until heated through, about 2-3 minutes per side.
5. Assemble the pintxos by topping each baguette round with a slice of Manchego cheese and a piece of cooked chorizo.
6. Garnish with fresh parsley leaves. Serve warm.
Cooking Time: 15-20 minutes
Grilled Octopus Pintxos with Smoked Paprika
These bite-sized grilled octopus pintxos are a twist on the traditional Spanish tapas, infused with the deep smokiness of paprika. Perfect for a quick and impressive appetizer or snack.
Ingredients:
– 1 pound cleaned and tentacle-free octopus
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, smoked paprika, garlic, salt, and pepper.
3. Brush the mixture evenly onto both sides of the octopus.
4. Grill the octopus for 2-3 minutes per side, or until it reaches your desired level of char and tenderness.
5. Remove from heat and let cool slightly.
6. Slice into bite-sized pieces and garnish with fresh parsley leaves.
Cooking Time: 8-10 minutes
Anchovy and Roasted Pepper Pintxos
Anchovy and Roasted Pepper Pintxos: A savory and flavorful Spanish-inspired snack that’s perfect for any gathering.
Ingredients:
– 1 jar of anchovy fillets, rinsed and drained
– 2 roasted red peppers, peeled and sliced into strips
– 1 baguette, cut into 1-inch cubes (about 12-15 pieces)
– 1/4 cup of olive oil
– Salt to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Arrange baguette cubes on a baking sheet and toast in the oven for 5-7 minutes, or until lightly browned.
3. Meanwhile, mix anchovy fillets with olive oil in a small bowl.
4. To assemble the pintxos, place a toasted baguette cube on a serving plate, followed by a slice of roasted red pepper, and finish with a spoonful of anchovy mixture.
5. Season with salt to taste. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 10-12 minutes (including baking time)
Serrano Ham and Fig Pintxos with Balsamic Glaze
Elevate your tapas game with this sweet and savory combination of Serrano ham, caramelized figs, and tangy balsamic glaze. Perfect for a quick and elegant appetizer or snack.
Ingredients:
– 6-8 slices of Serrano ham
– 1/4 cup caramelized figs (see note)
– 1 tablespoon balsamic glaze
– 1 baguette, sliced into 1-inch pieces
– Fresh thyme leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Arrange the baguette slices on a baking sheet.
3. Top each slice with a piece of Serrano ham and a few caramelized figs.
4. Drizzle the balsamic glaze over the top.
5. Garnish with fresh thyme leaves.
6. Serve immediately.
Cooking Time: 10-12 minutes
Note: To caramelize the figs, cook them in a skillet with 1 tablespoon of sugar and 1 tablespoon of water over medium heat until they’re tender and golden brown.
Goat Cheese and Caramelized Onion Pintxos
Elevate your tapas game with these rich and flavorful Goat Cheese and Caramelized Onion Pintxos. The sweetness of the caramelized onions pairs perfectly with the tanginess of the goat cheese, all wrapped up in a crispy baguette slice.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 1 large onion, thinly sliced
– 1/4 cup olive oil
– 1/2 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
3. Meanwhile, toast the baguette slices in the oven for 5-7 minutes, or until lightly browned.
4. Spread a small amount of goat cheese on each toasted baguette slice.
5. Top with a spoonful of caramelized onions and season with salt and pepper to taste.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Tuna Tartare Pintxos with Avocado Cream
These bite-sized Tuna Tartare Pintxos are a perfect blend of flavors and textures, featuring fresh tuna, crunchy wonton chips, and creamy avocado cream.
Ingredients:
– 1/2 cup sushi-grade tuna (preferably yellowfin or bigeye)
– 1/4 cup finely chopped red onion
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– 12 wonton chips
– Avocado cream (see below)
– Fresh cilantro leaves for garnish
Avocado Cream:
– 3 ripe avocados, peeled and pitted
– 2 tablespoons freshly squeezed lime juice
– 1/4 teaspoon salt
– 1/4 cup heavy cream or crème fraîche
Instructions:
1. In a medium bowl, combine tuna, onion, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Mix gently.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, spoon about 1 tablespoon of tuna mixture onto each wonton chip.
4. Serve with Avocado Cream and garnish with cilantro leaves.
Cooking Time: None required! This recipe is perfect for a quick snack or appetizer.
Stuffed Piquillo Pepper Pintxos
These bite-sized snacks are a classic Spanish tapas dish, perfect for entertaining or a quick snack. Sweet and smoky piquillo peppers filled with savory goat cheese and crunchy almonds will delight your taste buds.
Ingredients:
– 12-15 piquillo peppers
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup sliced almonds
– 2 tbsp olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the stems and carefully remove the seeds from the piquillo peppers.
3. Stuff each pepper with a spoonful of goat cheese, followed by a sprinkle of parsley and almonds.
4. Drizzle olive oil over the peppers and season with salt.
5. Place the stuffed peppers on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the cheese is melted and the peppers are tender.
Cooking Time: 12-15 minutes
Mushroom and Truffle Oil Pintxos
Elevate your tapas game with these decadent Mushroom and Truffle Oil Pintxos, perfect for a sophisticated gathering or a quick snack. Earthy mushrooms meet the luxurious aroma of truffle oil in this simple yet impressive appetizer.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– Salt and pepper to taste
– 20-25 small baguette slices or crostini
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium skillet, heat the truffle oil and olive oil over medium heat.
3. Add the sliced mushrooms and cook until tender and fragrant, about 5-7 minutes.
4. Season with salt and pepper to taste.
5. Arrange baguette slices or crostini on a baking sheet. Top each slice with a spoonful of the mushroom mixture.
6. Bake for 5-7 minutes, or until the bread is toasted and the mushrooms are heated through.
7. Garnish with fresh thyme leaves, if desired. Serve warm.
Cooking Time: 15-20 minutes
Bacon-Wrapped Dates Pintxos with Blue Cheese
Elevate your appetizer game with this sweet and savory pintxo recipe. Crispy bacon, creamy blue cheese, and natural sweetness from dates come together in perfect harmony.
Ingredients:
– 12 pitted dates
– 6 slices of bacon
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the bacon into thirds and wrap each date with a piece, securing with a toothpick if needed.
3. Place the wrapped dates on a baking sheet lined with parchment paper, leaving space between each date.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Bake for 12-15 minutes or until the bacon is crispy.
6. Remove from oven and top each date with crumbled blue cheese.
7. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Grilled Vegetable Pintxos with Romesco Sauce
Elevate your snack game with these flavorful and colorful pintxos! Grilled vegetables paired with a rich romesco sauce make for the perfect combination.
Ingredients:
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small zucchini, sliced
– 1 small eggplant, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Romesco sauce (store-bought or homemade)
– Small baguette slices or toasted bread
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper. Add the sliced vegetables and toss to coat.
3. Grill the vegetables for 5-7 minutes per side, or until tender and lightly charred.
4. Meanwhile, toast the baguette slices or bread.
5. Assemble the pintxos by topping toasted bread with grilled vegetables and a dollop of romesco sauce.
Cooking Time: 15-20 minutes
Spanish Tortilla Pintxos with Aioli
Elevate your next gathering with these bite-sized Spanish tortilla pintxos, served with a rich and creamy aioli. Perfect for snacking or as part of a larger tapas spread.
Ingredients:
– 6 large eggs
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– 1/2 cup aioli (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, salt, and pepper.
3. Add diced onion, bell pepper, and cheese (if using) to the egg mixture; stir well.
4. Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook until edges start to set, about 2-3 minutes.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the tortilla is fully cooked and slightly puffed.
6. Remove from oven and let cool slightly. Slice into 1-inch (2.5 cm) pieces.
7. Serve with aioli for dipping.
Cooking Time: Approximately 15-20 minutes
Prawn and Garlic Butter Pintxos
Elevate your party with these bite-sized prawn and garlic butter pintxos, perfect for a tapas-style gathering.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 4 tablespoons (55g) unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 12-15 small baguette slices or pintxo bread
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together softened butter, garlic, and lemon juice.
3. Add the prawns to the bowl and toss to coat with the garlic butter mixture.
4. Place baguette slices or pintxo bread on a baking sheet lined with parchment paper.
5. Divide the prawn mixture among the bread slices, leaving a small border around each prawn.
6. Bake for 8-10 minutes, or until the bread is toasted and the prawns are cooked through.
7. Serve warm and enjoy!
Cooking Time: 8-10 minutes
Beef Tenderloin Pintxos with Horseradish Cream
Elevate your tapas game with these tender and flavorful Beef Tenderloin Pintxos, served with a tangy and creamy Horseradish Cream.
Ingredients:
– 1 (6-8 oz) beef tenderloin
– 1/4 cup olive oil
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
– 1/2 cup heavy cream
– 2 tbsp prepared horseradish
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the beef tenderloin with salt, pepper, and thyme.
3. Heat olive oil in a skillet over medium-high heat. Sear the beef for 1-2 minutes per side, then transfer to the preheated oven.
4. Cook for 12-15 minutes or until the beef reaches desired doneness (medium-rare recommended).
5. Meanwhile, mix heavy cream, horseradish, and Dijon mustard in a bowl.
6. Slice the cooked beef into thin strips.
7. Serve with Horseradish Cream spooned over the top.
Cooking Time: 15-20 minutes
Smoked Salmon and Cream Cheese Pintxos
Smoked Salmon and Cream Cheese Pintxos: A Flavorful Bite-Sized Delight
These bite-sized appetizers are perfect for your next gathering or party. Smoked salmon, cream cheese, and crackers come together to create a rich and creamy flavor profile that’s sure to please.
Ingredients:
– 8 oz smoked salmon, flaked
– 1/2 cup softened cream cheese
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 12 crackers (such as Ritz or saltines)
– Fresh dill, chopped (optional)
Instructions:
1. In a small bowl, mix together the smoked salmon, cream cheese, lemon juice, salt, and pepper until well combined.
2. Place a small dollop of the salmon mixture onto each cracker.
3. Top with another cracker to create a “sandwich.”
4. Garnish with chopped fresh dill if desired.
Cooking Time: 5 minutes ( preparation only)
Chicken and Chorizo Skewer Pintxos
Elevate your appetizer game with these flavorful skewers, perfect for snacking or as a main course. Marinated chicken and spicy chorizo are paired with sweet peppers and onions for a delightful combination.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 4-6 Spanish chorizo sausages, sliced
– 2 large red bell peppers, seeded and cut into strips
– 1 large yellow onion, cut into wedges
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. In a bowl, whisk together chicken, chorizo, bell peppers, onion, garlic, and olive oil.
2. Thread the mixture onto skewers, leaving a small space between each piece.
3. Season with salt and pepper to taste.
4. Preheat grill or grill pan to medium-high heat.
5. Cook for 8-10 minutes, turning occasionally, until chicken is cooked through.
6. Serve immediately.
Cooking Time: 8-10 minutes
Eggplant and Honey Drizzle Pintxos
These bite-sized treats are a perfect blend of sweet and savory, featuring tender eggplant, crispy prosciutto, and a drizzle of golden honey. Perfect for your next gathering or snack time.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 6 slices of prosciutto, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup honey
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil, season with salt and pepper.
3. Roast eggplant in the oven for 15-20 minutes or until tender and lightly caramelized.
4. Meanwhile, cook prosciutto in a pan over medium heat until crispy.
5. Drizzle honey over roasted eggplant slices.
6. Top each slice with a piece of crispy prosciutto and garnish with thyme leaves if desired.
7. Serve immediately.
Cooking Time: 25-30 minutes
Gilda Pintxos (Anchovy, Olive, and Guindilla Pepper)
Gilda pintxos are a classic Spanish appetizer that combines the salty, savory flavors of anchovies, olives, and guindilla peppers. This simple yet flavorful recipe is perfect for snack time or as an accompaniment to your favorite cocktails.
Ingredients:
– 1/4 cup pitted green olives
– 1/4 cup anchovy fillets (rinsed and chopped)
– 2-3 guindilla peppers, sliced into thin strips
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat your oven to 200°F (90°C).
2. Arrange the green olives on a baking sheet lined with parchment paper.
3. Top each olive with an anchovy fillet and a slice of guindilla pepper.
4. Drizzle with olive oil and sprinkle with salt to taste.
5. Bake for 10-12 minutes, or until the flavors have melded together.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the flavorful world of pintxos! This article shares 18 mouth-watering recipes for every occasion. From classic combinations like garlic shrimp with lemon aioli and Spanish chorizo with Manchego cheese, to more adventurous pairings like grilled octopus with smoked paprika and beef tenderloin with horseradish cream, there’s something for everyone. Whether you’re looking for a quick snack or a show-stopping appetizer, these pintxos recipes are sure to impress.
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