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Pimiento del piquillo relleno (White tuna in Piquillo pepper)

This recipe consist of a slice of crispy long bread loaded with a whole Piquillo pepper stuffed with a mix of "Bonito del Norte" (white tuna), chopped onion, mayonnaise and lemon juice.

IngredientsPimientos del Piquillo

Ingredients for 6 Piquillo peppers:

1 small can "Bonito del Norte" (or ordinary white tuna)

1/4 onion, finely chopped

1 tbsp mayonnaise

1 teaspoon lemon juice or lime juice

1/2 teaspoon black pepper, freshly ground

6 Piquillo peppers

6 slices long bread (as fresh and crispy as possible)

6 Toothpicks

Optional: Some Garnish


Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so. Make the filling by mixing the flaked tuna, chopped onion, mayonnaise, lemon juice (or lime juice if you like) and ground black pepper. Stuff the Piquillo peppers with the filling. Serve on bread, use you fantasy to produce some garnishing, if you like.

¡Buen provecho!

Category: Basque Tapas


Prices: Low

Cooking time: 15 minutes

Typical recipe from: Basque country



Empanadillas (Pastries filled with vegetables, tuna or meat)

"Empanadillas" are a pastry generally filled with tuna, vegetables and meat. You will aslo find "sobrasada" filling. If you want to make your own, you can buy the pastry ready-made.


Ingredients for 8 servings:

1 package (about 6 ounces) rice and pasta mix
1-1/2 cups cubed cooked chicken
1 cup (4 ounces) shredded cheddar cheese

1/2 cup sliced green onions

1/4 cup chopped ripe olives

2 packages (15 ounces each) refrigerated pie pastry

1 egg yolk

1 tbsp water


Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. Roll each sheet of pastry into a 12-in. circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve.

¡Buen provecho!


Category: Tapas

Prices: Low

Cooking time: 50 minutes

Typical recipe from: Madrid




Pintxo (Iberico ham with melon)

This pintxos recipe consists of Iberico ham with melon on a slice of crispy long bread. The melon plays an extra important role in this classic combination. By first eating the fresh and sweet melon we reset the taste buds so they will be prepared for the full salty aromas of the Iberico in an optimum way.

IngredientsPincho de Jamón y Queso

Ingredients for 10-12 pintxos:

100g Iberico Ham (sliced not too thin)
10 pieces Melon, ripe (and not a watermelon!)
10 slices Bred, preferably long bread, and as fresh and crispy as possible (or freshly toasted)
10 Toothpicks (large size)


Preparation of these Basque pintxoswith Iberico ham is really very easy. Cut the melon in 1 inch cubes. Distribute the Iberico Ham over the bread. By sticking a toothpick or small skewer through the melon you turn your creation into a true Basque pintxo!

¡Buen provecho!


Category: Basque Pintxo

Prices: Low

Cooking time: 15 minutes

Typical recipe from: Basque country




Patatas a lo pobre (Poor man's potatoes)

"Patatas a lo pobre" is a very traditional dish in Andalusia, Spain but served all throughout the country as a side to meat or fish, or as a tapa.

IngredientsPatatas a lo pobre

Ingredients for 4 people:

500g potatoes (thickly sliced)
2 medium onions (diced)
2 red peppers (thickly sliced)
3 cloves garlic
5 tbsp olive oil salt + pepper
handful flat leaf parsley, chopped (optional)


Warm the oil in a large heavy pan – a big frying pan or wok is ideal. Add the potatoes and onions and cook, stirring occasionally, for 10 mins.

Add the peppers and garlic with some salt and pepper and continue cooking for another 10-20 mins until all vegetables are soft. The potatoes may break up but that’s fine. Be careful not to cook on very high heat as this will brown the potatoes. It is also important to not overcook the potatoes as they will be soft and mushy.

Covering the pan will speed up the cooking. Once everything is cooked any excess oil can be drained off if you like. Taste for seasoning. Sprinkle it with parsley before serving.

¡Buen provecho!


Category: Tapa or side dish

Prices: Low

Cooking time: 25 minutes

Typical recipe from: Andalusia




Basque Pintxo (Salmon with creamy cheese and anchovy on bread)

"Pinchos" are tasty little bite-size snacks eaten with the fingers by people who are standing in bars or taverns as a small snack while hanging out with friends or relative. They are especially popular in northern Spain (Basque country - "pintxos"). They are related to "tapas", the main difference is that "pinchos" are spiked with a toothpick or cocktail stick, often to a piece of bread.

They are called "pinchos" because they are usually held together with a toothpick, and the action 'to spike' which translates into Spanish as "pinchar" is the word where "pincho" comes from. They should not be confused with brochettes, which in Latin America are called "pinchos" too; in brochettes, the skewer or toothpick is needed in order to cook the food and keep it together.


Ingredients for 8-10 pinchos: Pincho de salmón

4 ounces Smoked Salmon (thinly sliced)
10 tablespoons Cream Cheese
10 strips Anchovy fillet
10 slices Long Bread (as fresh and crispy as possible)
10 Toothpicks (large size)
Lemonjuice or Limejuice (optional)


Preparation of these Basque tapas with Salmon, Cream Cheese and Anchovy is really quite easy:

Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so. Roll strips of Anchovy filet and stick the Anchovy rolls halfway on toothpicks.

Use a tablespoon and a knife to make lumps of Cream Cheese about the size of a cherry.

Spread a rectangular slice of Smoked Salmon on a plate, slide a lump of Cream Cheese on top of the Salmon, and roll the Salmon around the lump of Cream Cheese. Stick the Salmon roll on a toothpick right next to the Anchovy roll.

Stick the loaded toothpick in a slice of Long Bread, align the Salmon roll and the Anchovy roll, and if necessary slide the Salmon roll and the Anchovy roll down until the Salmon touches the bread.

¡Buen provecho!


Category: Basque Pintxo

Prices: Low

Cooking time: 15 minutes



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Some of these recipes are from a mixture of my favourites food sites for Spanish recipes "Tapas bonitas" and "Easy Spanish Recipes".










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