Pintxos (or pinchos) are small snacks typically served in Spanish bars, particularly popular in Basque country. These finger foods have an array of toppings placed on crunchy bread, spiked with a toothpick and displayed buffet style.
3. Morcilla Cocida Pinchos
Blood pudding is a popular pintxos ingredient made with pork blood, fat, rice and onions. And the fried quail egg on top is an added bonus.
4. Piquillo Pepper Jam
The Piquillo Pepper is sweet and spicy, similar to the bell pepper. It is paired here with goat cheese and a vinegar reduction.
Angulas are 2-3 year old eels and about three inches long. They are served here with smoked salmon (ahumado salmón), but come in dozens of different variations. I am not going to say you will love them, but it should be on your unique eats bucket list.
photo credit: mswine
7. Pulpo Pinchos
When cooked properly, octopus should be ever-so tender, not rubbery. Though, it does tend to have a slightly fishiness to it. Many of the Spanish style octopus tapas are topped with a smoked paprika.
8. Pincho de Tortilla
In my Italian heritage we would call this a frittata bruschetta, but in Spain it is a Pincho de Tortilla, an omelet made with tortillas.
9. Jamon Iberico
Jamon, made from Black Iberian pigs, will be mixed and matched with numerous different ingredients in tapas all over Spain. Similar to Italian prosciutto, it is a cured ham that should not be passed up.
photo credit: agirregabiria
Which one of these pintxos (pinchos) do you most want to try?