This pintxo combines heat, salt and the sea in one bite. Easily put together from prepared foods, it is a sure dinner party hit in flavour and style. Many of these ingredients are available online or in a speciality foods store. I have used Riga Gold Gourmet Selection Brisling Sardines in Olive Oil with Chilli caught off the Bay of Biscay; Fragata Hot Spanish Yellow Peppers and Peppadew Mild Piquante Peppers. Collectively they add quite a bit of zing.
Riga Gold Gourmet Selection Brisling Sardines in Olive Oil with Chilli caught off the Bay of Biscay; and style. Many of these ingredients are available online or in a speciality foods store.
Simply assemble on a slice of baguette, sardine first and then yellow pepper. I find it easier to spear the last item, the Piquante Pepper, with the Pintxo stick and then secure down into the other layers. Serve chilled.
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I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.