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
- 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.
- 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.
- 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.
- 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.
- 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.
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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.
