Two of Spains most beloved fish brought together to make a substantial Pintxo.
Simply place a slice of your chosen bread on a board and build the Pintxo. A tablespoonful of tuna two halves of an anchovy crossed on top and a sprinkling of cheese. Take a Pintxo stick and pierce an olive, pushing through to the other side and down into the fish and bread securing everything in place.
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
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.