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Tapes & Pintxos Recipe

When it comes to Spanish cuisine, tapas and pintxos stand out as delightful small bites that offer a burst of flavor and an invitation to explore a variety of tastes. Whether you're hosting a casual get-together or seeking to elevate your culinary skills, creating a selection of tapes (Catalan for tapas) and pintxos (Basque small snacks) is a fun and rewarding experience. Let's dive into the basics of these bite-sized wonders and discover how you can make them at home.
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings: 6 People
Course: Appetizer
Cuisine: Spanish
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 4 large potatoes, peeled and cubed For Tapes : Patatas Bravas:
  • 1/4 cup l olive oi
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 2 tbsp tomato paste
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 lb large shrimp, peeled and deveined Gambas al Ajillo:
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 tbsp chopped parsley
  • Salt to taste
  • 6 large eggs Tortilla Española:
  • 4 medium potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 12 green olives For Pintxos : Gilda:
  • 12 anchovy fillets
  • 12 pickled green peppers
  • 1 baguette, sliced into 12 pieces Pintxo de Chistorra:
  • 12 slices of chistorra sausage
  • 1 tbsp olive oil
  • 1 baguette, sliced into 12 pieces Pintxo de Atún y Pimiento:
  • 1 can tuna, drained
  • 1 roasted red pepper, cut into strips
  • 1 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • 1 Cutting Board: A sturdy cutting board is crucial for chopping vegetables, slicing meats, and preparing ingredients.
  • 1 Chef's Knife: A sharp chef’s knife is indispensable for precise and efficient cutting.
  • 1 Paring Knife: For smaller, more intricate tasks, a paring knife is ideal.
  • 1 Skewers and Toothpicks: Essential for assembling pintxos. Bamboo skewers and decorative toothpicks work well.
  • 1 Mandoline Slicer: Useful for achieving uniform, thin slices of vegetables and fruits.
  • 1 Non-Stick Frying Pan: Perfect for cooking small portions like garlic shrimp or chorizo in cider.
  • 1 Griddle or Grill Pan: Great for toasting bread for pan con tomate or grilling vegetables.
  • 1 Mixing bowls: Various sizes for mixing and marinating ingredients.
  • 1 Grater: A box grater or microplane for grating cheese, garlic, and tomatoes.
  • 1 Mortar and Pestle: Ideal for crushing garlic, herbs, and spices to release their flavors.
  • 1 Serving Plates and Platters: Small, attractive plates and platters for presenting your tapes and pintxos.
  • 1 Tongs: Handy for flipping and handling food during cooking.
  • 1 Sauté Pan: A medium-sized sauté pan for dishes like tortilla de patatas (Spanish omelette).
  • 1 Oven and Baking Tray: For roasting vegetables or baking small items like mini empanadas.
  • 1 Food Processor or Blender Useful for making sauces, dips, and finely chopping ingredients.
  • 1 Measuring Spoons and Cups For precise measurements of spices, herbs, and liquids.

Method
 

  1.  Patatas Bravas :
    Ø Preheat the Oven: Preheat your oven to 425°F (220°C).
    Ø Prepare the Potatoes: Toss the cubed potatoes with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Spread them on a baking sheet.
    Ø Bake: Bake for 25-30 minutes, turning occasionally, until crispy and golden brown.
    Ø Make the Sauce: In a small bowl, mix mayonnaise, tomato paste, garlic, and lemon juice.
    Ø Serve: Drizzle the sauce over the potatoes and serve hot.
  2. Gambas al Ajillo :
    Ø Heat the Oil: In a large sauté pan, heat olive oil over medium heat.
    Ø Cook the Garlic: Add the sliced garlic and red pepper flakes, cooking until fragrant but not burnt, about 1-2 minutes.
    Ø Add the Shrimp: Add the shrimp to the pan, cooking until pink and opaque, about 3-4 minutes.
    Ø Season: Sprinkle with salt and chopped parsley. Serve immediately.
  3. Tortilla Española :
    Ø Prepare the Potatoes and Onions: Heat olive oil in a large non-stick pan over medium heat. Add the potatoes and onions, cooking until soft but not browned, about 15 minutes.
    Ø Beat the Eggs: In a large bowl, beat the eggs with salt and pepper.
    Ø Combine: Add the cooked potatoes and onions to the eggs, mixing well.
    Ø Cook the Tortilla: Heat a little more oil in the pan, pour in the egg mixture, and cook over medium-low heat until the edges are set. Flip the tortilla using a plate and cook the other side until fully set.
    Ø Serve: Let it cool slightly, then slice into wedges and serve warm or at room temperature.
  4. Gilda :
    Ø Assemble: Thread a green olive, an anchovy fillet, and a pickled green pepper onto each toothpick.
    Ø Serve: Arrange on a platter and serve immediately.
  5.  Pintxo de Chistorra :
    Ø Grill the Sausage: Heat olive oil in a grill pan over medium-high heat. Grill the chistorra slices until browned and cooked through.
    Ø Assemble: Place each sausage slice on a piece of baguette.
    Ø Serve: Arrange on a platter and serve hot.
  6. Pintxo de Atún y Pimiento :
    Ø Prepare the Tuna: Mix the drained tuna with olive oil, salt, and pepper.
    Ø Assemble: Place a spoonful of tuna and a strip of roasted red pepper on each baguette slice.
    Ø Serve: Arrange on a platter and serve immediately.