Tapas and small bites make a refreshing, relaxing summer meal, such as the above “Pintxos”, or skewered bites with a mix of ingredients such as olives, cheeses, and meats.
6 medium cured guindillas (see note, recipe)
12 large green Spanish olives, cured, marinated
6 cured cornichons
6 cured cebollitas
6 cured anchovy fillets
Arrange 1 guindilla, 2 olives, 1 cornichon, 1 cebollita and 1 anchovy on each wooden skewer. Serve on baguette slices or, if you want the pintxos to stand up, skewer the cebollitas last for stability.
Note: You can use Italian pepperoncini, for example, instead of guindillas, small Basque pickled peppers.
Marcona almonds, Padron peppers, Jamon Iberico and chorizo are staples of a Spanish food spread.