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Holland America Line

Pintxos

A small snack served in the bars of the Basque region of Spain, featuring endless combinations of ingredients served on slices of baguette.

Pintxos

Pintxos Credit: Andy Baker

  • serves

    4

  • prep

    20 minutes

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

difficulty

Easy

level

Ingredients

  • 1 long baguette, sliced in half through the centre, then cut into 2.5 cm thick pieces to give 20 pieces
Anchovy pintxos
  • 4 white anchovies
Octopus pintxos
  • 4 pieces roasted red capsicum (see note)
  • 1 thick braised or pickled octopus tentacle, thinly sliced
  • 1 tbsp chopped flat leaf parsley
  • 1 large red chilli, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp extra virgin olive oil
  • lemon juice, to taste
  • sea salt and black pepper, to taste
Manchego and artichoke pintxos
  • 2 marinated artichoke hearts, thickly sliced
  • 4 slices manchego
  • 4 pickled guindillas (small green chillies)
Chorizo and olive pintxos
  • 8 slices dried chorizo
  • 8 green Gordal olives, cut into cheeks
  • 4 slices manchego
Jamon Iberico and manchego pintxos
  • 4 pieces roasted red capsicum (see note)
  • 4 slices Jamon Iberico, halved
  • 8 slices manchego
  • 2 marinated artichoke hearts, thickly sliced
  • 8 pickled guindillas (small green chillies)

Instructions

  1. For the anchovy pintxos, place an anchovy on the base of 4 slices of baguette. Place the lids on top and a skewer through the centre.
  2. For the octopus pintxos, place a piece of capsicum on the base of 4 slices of baguette. Top with 2 - 3 slices of octopus. In a small bowl, mix the parsley, chill, garlic and olive oil, then season to taste with lemon juice, salt and pepper. Spoon a little parsley oil over the octopus, place the lids on top and a skewer through the centre.
  3. For the manchego and artichoke pintxos, place 2 pieces of artichoke on the base of 4 slices of baguette. Top with a slice of manchego followed by a guindilla. Place the lids on top and a skewer through the centre.
  4. For the chorizo and olive pintxos, place 2 slices of chorizo on the base of 4 slices of baguette, then top with 2 olive cheeks and a slice of manchego. Place the lids on top and a skewer through the centre.
  5. For the jamon Iberico and manchego pintxos, place a piece of capsicum on the base of 4 slices of baguette. Top with half the jamon, then 2 slices of manchego and 2 slices of artichoke, followed by the remaining jamon and 2 guindillas. Place the lids on top and a skewer through the centre.
Note
• You can buy roasted and marinated red capsicum in jars from most supermarkets. To roast the capsicum yourself, simply cook on a hot barbecue grill, turning regularly until blackened and blistered all over, then place in a bowl, cover with plastic wrap and stand for 30 minutes, before peeling and slicing, discarding the skin and seeds.


Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Holland America Line

Welcome to Holland America Line, the premium cruise line for explorers, foodies and music lovers who want to pursue these passions on perfectly sized, refreshingly uncrowded ships with service that attends to every detail, every day. Come, savour the journey.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Plat du Tour is a foodie and history lover's guide to the Tour de France route. Each stage of the race inspires renowned chef Guillaume Brahimi to cook a dish and explore the most exciting produce, the best stories and the unusual nuggets of history that France and its cuisine are famous for.
Watch nowOn Demand
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Published 27 July 2023 4:47pm
By Guillaume Brahimi
Source: SBS



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