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Spain on a Fork > All Recipes > Tapas > 5 Classic Spanish Pinchos | Quick & Simple Tapas Recipes
All Recipes, Tapas / April 28, 2021
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Spain is famously known for tapas, which are basically little appetizers you nible on before a meal. In this post, I will show you how to make a different type of tapa, one that is super popular here in Spain. We are talking Spanish pinchos.
Pinchos, or as they´re known in the Basque country, pinxos, are very similar to tapas. They are just smaller in size and you place them over a slice of crusty baguette. With that being said, I´m going to show you how to make 5 Classic Spanish Pinchos.
All 5 of these pinchos are packed with Spanish flavors, easy to make and made with simple ingredients you can easily find at your super market. Serve them as an appetizer or make them all at once and make a meal out of it.
TIPS & TRICKS to Make these Recipes: Make sure to use a crunchy baguette, what we call here in Spain ¨Barra de Pan¨. If the bread you are using is not crunchy, just lightly toast it. That way when you add the tapas over the bread, it doesn´t get soggy.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN OLIVE OIL
SPANISH SWEET SMOKED PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make 5 Classic Spanish Pinchos
CourseAppetizer, Main Course
CuisineSpanish
Author Albert Bevia @ Spain on a Fork
Ingredients
TOMATO BREAD WITH MANCHEGO CHEESE PINCHO
- 5slices baguette
- 2ripe tomatoes
- 1clovegarlic
- 5slices Manchego cheese
- dashextra virgin olive oil
- handfulfreshly chopped parsley
- sea salt
- 5toothpicks
SPANISH TUNA & ANCHOVY PINCHO
- 5slicesbaguette
- 2canstuna in olive oil80 grams/3 oz each
- 1jarredroasted red bell pepper
- 5cannedanchovies in olive oil
- 5green pimento stuffed olives
- 5toothpicks
SPANISH SPINACH TORTILLA PINCHO
- 5slicesbaguette
- 4cage-free organic eggs
- 2cupsfresh spinach100 grams
- 2tbspextra virgin olive oil30 ml
- 3jarredroasted red bell peppers
- 5slicesManchego cheese
- sea salt & black pepper
- 5toothpicks
SPANISH POTATO SALAD PINCHO
- 5slicesbaguette
- 1boiled potato
- 2hardboiled eggs
- 1tomato
- 15green pimento stuffed olives
- 1/2cupmayonnaise125 grams
- 2tbspchives8 grams
- 1clovegarlic
- sea salt & black pepper
- 5toothpicks
GARLIC SHRIMP PINCHO
- 5slicesbaguette
- 1/4cupextra virgin olive oil
- 4clovesgarlic
- 15raw jumbo shrimppeeled & deveined
- 1/2tspsweet smoked Spanish paprika1.15 grams
- handfulfreshly chopped parsley
- sea salt & black pepper
- 5toothpicks
Instructions
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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Tags: anchovies, baguette, canned tuna, classic, eggs, garlic, manchego cheese, olives, omelette, pinchos, potato salad, recipes, roasted red bell peppers, shrimp, skewers, spain, spinach, sweet smoked spanish paprika, tapas, tapas party, tomatoes, tortilla, tuna
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10 Comments
Donna Sue
These are so easy to prepare, so flavorful and incredibly delicious! I adore your recipes. Your video instruction is straight-forward, and I love that! As my dad use to say, “no gibber jabber” – “just get to the point” – LOL. I gave myself a cheat day for eating good crusty bread, and these were so good and each one was amazing. Next time, I have a little dinner party, I plan to make them, one each on separate serving plates. A nice glass of wine and then perhaps a simple salad and filet for dinner.12 . Jun . 2022
Spain on a Fork
That sounds amazing! Glad you enjoyed the recipe 🙂 much love
13 . Jun . 2022
5 Classic Spanish Pinchos | Quick & Simple Tapas Recipes - Recipes.org-services.ch
[…] FULL RECIPE HERE: https://www.spainonafork.com/5-classic-spanish-pinchos-quick-simple-tapas-recipes […]
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Pintxos and Txakoli – a celebration of Basque Country #WorldWineTravel | Crushed Grape Chronicles
[…] first 4 I found on Spain on a Fork He has great step-by-step videos for […]
26 . Jun . 2021
Greg Schneider
Por favor, ¿cómo se llaman estas recetas en español?
03 . May . 2021
Spain on a Fork
En el video, digo el nombre de cada pincho en castellano 🙂 un saludo!
04 . May . 2021
Iris
Learned so much with your recipies, that I thank you very much for them ! I
30 . Apr . 2021
Spain on a Fork
Glad they are helpful 🙂 Much love!
30 . Apr . 2021
Ramya
will be making all soon can i use mushrooms as am a vegetarian i never had tapas before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
28 . Apr . 2021
Spain on a Fork
Hope you enjoy Ramya! Much love 🙂
30 . Apr . 2021