Our first attempt at pinchos/pintxos after eating some in Bilbao. Bilbao housemate was not impressed, but we’re addicted!

37 comments

  2. Aaaaay, i think i know why your housemate is not impressed. Probably is calling the pintxo police for crimes against humanity.

  4. We know this is probably sacrilege showing these pics, but it’s our first attempt and keen to make them a lot better next time. Any tips would be appreciated! Gracias

  6. You knew what you were doing posting it here didn’t you? LOL

    Seriously though, it’s pretty good for a first attempt at a foreign thing but definitely fry the croquetas more

  7. The croquettes should be deep-fried, I’m supposing you haven’t used enough oil and they just seem correctly fried in a few spots. Other than that, seems ok.

  8. Putting a guindilla and bit of jamon on a piece of bread 😃

    A good vet could get those croquetas up and running about😁

  11. Nice for the effort but I’m dying inside…

    Keep trying and sure you will get something better!

  16. Nice try.
    Guindillas + olive + tuna/sardin + pepper
    Guindilla + anchovy + boiled egg

    You can find many pintxos recipes on YouTube, there are also books .

  17. Put peppers to a side and load the bread with other stuff. Let the people pick piperrak at their own pace while eating other things.

    That would be much more in the basque way.

  22. As a basque person I won’t take any offense. I too have attempted to reverse engineer foreign food with more or less success. Imitation it’s a type of compliment.

    When frying croquetas don’t be shy with the ammount of olive oil, make sure that you cover them. Let the oil heat up well before dropping them in. Taking into account that unlike fries you cannot reuse the oil after frying breaded foods (sanjacobos, croquetas and other rebozados), I advise you to use a saucepan instead of a frying pan. That way you can cover the croquetas in oil with while wasting less of the precious liquid. In my experience is easier to recover croquetas once fried with a pasta utensil like this. [https://m.media-amazon.com/images/I/31+BdCxtV0L._AC_.jpg](https://m.media-amazon.com/images/I/31+BdCxtV0L._AC_.jpg) Just make sure that withstands the heat.

    Regarding your choice of ingredients towards the other Pintxos, keep it simple and elegant. Some quality cans can make your day. “Anchoas del cantábrico” o “bonito del norte” on toast with a “piparra” o “pimiento del piquillo” strip is what you need. Roasted white cap mushrooms with garlic are another classic. Tuna with tomato and mayonaisse is hard to mess up.

  26. I thought the croquetas where fried plantain and was about to flip out. Now that I know they’re croquetas I don’t know which one is worse.

  27. ¿Qué has hecho con las croquetas desgraciado? 😂😂😂 Sólo te falta probar a hacer paella y así ya no te dejan volver a España 😜

  37. Being curious enough and trying to make them is admirable.

    You’re also a good sport for taking the shady comments well haha.

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