Spanish pintxos recipes

overhead view of plate of Spanish pintxos.

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Pintxos are classic Spanish finger food snacks, and these classics are easy to prepare and perfect for entertaining.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer/Starter

Cuisine: Spanish

Servings: approx

Calories: 648kcal

Author: Caroline

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Ingredients

For goat cheese and caramelized onion pintxos

½ onion
½ tablespoon olive oil or a little more, as needed
1 teaspoon brown sugar
1 pinch salt or a little more/less to taste
2 oz goat cheese see notes
4 slices baguette approximately

For imitation crab (txaka) pintxos

3 oz imitation crab surimi, or can use real crab - 3oz was 2 sticks in the pack I had
2 tablespoon mayonnaise or a little more, to taste
4 slices baguette approximately

For Manchego and chorizo pintxos

1 tomato
4 slices baguette
¼ teaspoon salt approximately
½ tablespoon olive oil optional
8 slices Manchego cheese or 4 if large slices/small pieces of bread
8 slices Spanish chorizo

Instructions

For goat cheese and caramelized onion pintxos

To make the caramelized onions, start by halving the onion then cut into thin slices. Warm the oil in a wide skillet/frying pan over a medium heat then add the onion. Start to soften the onion but try to avoid it browning or burning. If needed, add a little more oil.
As the onion starts to soften, reduce the heat to low and cook, stirring now and then, so that the onions very gradually become brown. It should take a good 20 - 30 minutes.
Once the onions are starting to brown, add the sugar and salt. Stir to mix through and continue cooking until browned. Then, set aside to cool. The onions can be made ahead and stored in the fridge for a day or two until needed. Gently warm or at least bring to room temperature to make a little softer before using.
To make the pintxos, top each slice of baguette with a slice of cheese - if using chevre-style, a single slice is best, of a soft goat cheese, then you may need two thinner pieces to help make a thin layer, unless it spreads on easily.
Top each slice with a teaspoonful of caramelized onions then skewer with a cocktail stick.

For imitation crab (txaka) pintxos

Shred up the imitation crab - you may want to halve them first if they are in sticks. Place in a bowl and add the mayonnaise and mix well.
Spoon some of the mixture on top of each slice of bread so you have a small mount covering the top of the slices. Skewer each slice with a cocktail stick.

For Manchego and chorizo pintxos

Halve the tomato through the middle and rub each slice of bread with the cut side so they have some of the juices in the bread. Sprinkle each slice with a scant pinch of salt then, if you like, drizzle a small amount of olive oil on top.
Place two slices of Manchego cheese on top of each slice of baguette (or one, if the cheese slices are larger/baguette slices are small). Top each piece of bread with a slice of chorizo then thread a slice of chorizo onto a cocktail stick and skewer it into the slice of baguette.

Video

Notes

Note cooking time is only for the caramelized onions, and can be prepared ahead of time. The rest is simply assembly.

Cut the baguette on a diagonal and in medium-thick slices. The exact amount of toppings may vary depending on how wide your baguette is.

I've written this as using ½ an onion which is really about the least you can make caramelized onion with. It works better with a larger quantity and given it takes a bit of time, can be worth making more at a time. They have lots of other uses, too, adding depth of flavor to various dishes with onion, and great in quiche and tarts (like my mini caramelized onion and goat cheese tarts).

Nutrition

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