08 Apr 5 original tapas to impress your guests
Organizing a meal is sometimes a challenging and time-consuming task, specially when you try to bring something new and original to the table. The same happens when running a business, getting innovative dishes do not come naturally for some. In this post, we want to combine our passion for tapas and pintxos with our taste for gourmet food by offering you 5 original tapas to impress your guests and fellow customers. All these suggestions are delicious little bites that we have ranked in a scale of difficulty so to ease you the decision making among all these gastronomic temptations.
Pintxo of piquillo peppers stuffed with white tuna, anchovy fillets and basque guindillas
- White tuna in olive oil
- Piquillo pepper from Navarra
- Anchovy fillets from the Cantabrian Sea
- Sweet chilly basque guindillas
- Extra Virgin olive oil
- Slice of bread
- Carefully stuff the Piquillo pepper with the white tuna and place it on the slice of bread.
- Put an anchovy fillet on top of the pepper
- Take a whole sweet chilli “piparras or basque guindillas”, place it on a toothpick and join it to the anchovy and the piquillo pepper to fix all the ingredients together on the bread.
- With the bottle of olive oil, drizzle/spray a little over the “pintxos” to add some freshness and flavor.
To watch the Youtube video, click: https://www.youtube.com/watch?v=gnf5-gqButU&t=36s
Pintxo little sardines and tomatoes with melted Manchego cheese
- Slices of bread
- Kumato tomatoes
- Little sardines in olive oil
- Manchego cheese
For the dressing:
- One spoon of sugar
- Sherry Vinegar from Jerez
- Place one slice of tomato in a piece of bread
- Put the sardines over the tomato
- On top carefully place a slice of Manchego cheese and put it in the oven to melt for a few minutes
For the dressing:
- Put a teaspoon of sugar into a bowl together with some drops of Sherry Vinegar from Jerez. Mix well.
- Then cook for 30 minutes the dressing and include some all over our pintxo to add the final touch!
To watch the Youtube video, click: https://www.youtube.com/shorts/fwHI_P4IQ8Y
Iberian Ham and Blue Cheese Tartlets
- Pastry tartlets
- 100 gr of Iberian Acorn Ham
- 100 gr of Cueva Bluee Cheese
- 200 gr of Cream Cheese
- Parchment paper
- Cover the baking tin with parchment paper
- Place the Iberian Ham slices on the baking tin, cover with parchment paper and crisp up for 15 minutes in an oven preheated to 180°C
- In the meanwhile mix the Cueva Blue Cheese with Cream Cheese
- Chop the crispy Iberian Ham and add to the cheese mixture. Reserve some to sprinkle on top of our tartlets
- Carefully fill with a tablespoon the pastry tartlets with the mixture we have just prepared
- Sprinkle little slices of Iberian Ham on the top of the tartlets
To watch the Youtube video, click: https://www.youtube.com/watch?v=Thx7kO61r4o
Artichokes stuffed with chicken and red spicy sauce from Canary Island
- Natural artichokes in olive oil
- 200 gr of chicken
- 1/2 onion
- 1/2 red pepper
- Red Mojo Spicy Sauce from Canary Island
- 60 grs of grated cheese to cook au gratin
- Extra Virgin olive oil
- Clean the artichokes, remove the outer leaves and cut off the tips
- Boil them in water for 15 minutes and remove (we will finish the cooking of the artichokes in the oven)
- Set them aside to cool so we can fill them later
- Cut the chicken in cubes, chop the onion and the red pepper.
- With a little bit of Extra Virgin Olive Oil in a frying pan gently fry the onion, red pepper and the chicken.
- When it starts to colour, add the Red Mojo Spicy Sauce from Canary Island.
- Stuff the Artichokes with the chicken mixture and cover with grated cheese.
- Put in the oven for some minutes to melt the cheese.
Recipe from ChupChupChup!
Canapé with octopus, alioli sauce and black garlic
- Cooked octopus
- 2 cloves of black garlic
- Crispy onion
- Spicy paprika flakes
- Extra Virgin Olive Oil
- Mini toasts
- 1 egg
- Half cup of olive oil
- 1 garlic clove
- Lemon juice
For the alioli sauce:
- In the blender add the egg and a olive oil, start mixing in low speed mode.
- When it is a bit more curdled, add black garlic cloves, few drops of lemon juice and the salt. Mix at a higher speed until you have a homogeneous paste.
For the octopus:
- Cook the octopus in a pressure cooker. Don’t add a lot of water because the octopus will release a large amount of liquid by itself. Depending on the weight of the cephalopod, and if it is a fresh or a frozen octopus, it might last from 10 to 20 minutes of cooking time
For the canapé:
- We start the canapé placing one little spoon of alioli into the mini toast.
- Then, on the side, we add a little slice of octopus.
- On top of the alioli we place one slice of black garlic and the crispy onion.
- We finish the canapé sparkling the spicy paprika flakes and seasoning with extra virgin olive oil.
Recipe created by Cocinando con las Chachas!
“All the ingredients in a matter of a click“: High-quality traditional products for the elaboration of these ingenious tapas