4 IRRESISTIBLE Spanish Pintxos | Quick & EASY Tapas Recipes

shrimp

💰Cheaper: chicken

Chicken is often less expensive and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

paprika

💰Cheaper: cayenne pepper

Cayenne pepper provides heat at a lower cost.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

Cut a baguette into diagonal slices that are 2 cm thick.

Add the slices into a baking tray in a single layer and place in a preheated oven at 200° C (400° F) for about 5 minutes to lightly crisp up.

Cut two medium-sized potatoes into small bite-sized pieces that are half an inch thick.

Add the potatoes into a large saucepan and fill it with enough water to barely cover them. Season generously with sea salt and heat on high.

Boil the potatoes for about 15 minutes until cooked through, then drain and rinse under cold water to stop the cooking process.

In a large bowl, add 1/2 cup of mayonnaise and finely grate in 2 cloves of garlic. Squeeze in 1 tsp of fresh lemon juice and drizzle in 1 tbsp of extra virgin olive oil. Season with sea salt and black pepper, then whisk until creamy.

Once the potatoes are cool enough to handle, add them to the bowl with the aioli and gently mix until coated.

Spoon the potato mixture over slices of toast and top with hot smoked paprika and chopped chives.

Finely grate 3 fresh tomatoes into a bowl and add 1 clove of grated garlic and 1 tbsp of extra virgin olive oil. Season with sea salt and black pepper, whisk together.

Spoon the tomato mixture over slices of toast, add anchovies, and sprinkle with chopped parsley.

Cut thin slices from a block of manchego cheese and place them over toast. Drizzle with honey and sprinkle with dried rosemary.

Heat a fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Thinly slice 4 cloves of garlic and 2 jar roasted red bell peppers. Pat 12 raw jumbo shrimp dry and season with sea salt and black pepper.

Add the sliced garlic to the hot oil and sauté for about 30 seconds until fragrant.

Add the shrimp in a single layer and cook for 1 minute per side until fully cooked through.

Add 1/2 tsp of sweet smoked Spanish paprika and the sliced roasted red bell peppers, mix well, then remove from heat and spoon over slices of toast. Garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens