4 Irresistible Spanish Pintxos

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Cut the baguette on the diagonal into slices 2 cm (3/4 inch) thick, lay them in a single layer on a baking tray and toast in a preheated oven at 200°C (400°F) for a couple of minutes until lightly toasted.
2. Boil the peeled potatoes cut into 1/2-inch (1.25 cm) pieces in just enough salted water to cover, until just cooked through, about 15 minutes. Drain, rinse under cold water and let drain.
3. Whisk the mayonnaise with the finely grated garlic, lemon juice, olive oil, a pinch of sea salt and a dash of black pepper until creamy.
4. Once the potatoes are cool enough to handle, gently mix them into the aioli. Spoon the mixture onto toast slices, then sprinkle each with a dash of hot smoked paprika and chopped chives.
5. Finely grate the tomatoes and the clove of garlic into a bowl, add the olive oil, a pinch of sea salt and a dash of black pepper, and whisk. Spoon onto toast slices, lay an anchovy on each and sprinkle with chopped parsley.
6. Lay Manchego slices on toast slices, drizzle each with a little honey and sprinkle with a dash of dried rosemary.
7. Heat the olive oil in a frying pan over medium heat. Meanwhile, thinly slice the garlic, cut the roasted peppers into thin strips, pat the shrimp dry on paper towels and season with salt and pepper.
8. When the oil is hot, add the sliced garlic and stir for about 30 seconds until fragrant. Add the shrimp in a single layer and cook 1 minute per side until cooked through. Add the paprika and pepper strips, stir briefly and remove from heat. Spoon onto toast slices and top with chopped parsley.

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