Paprika with Anchovies and Garlic
"Pintxo Pimiento Anchoa y Ajo"
This easy Basque Pintxos recipe consists of a layer of Red Paprika garnished with a strip of Anchovy fillet and a slice of Garlic, stuck on a slice of crisp Long Bread using the traditional toothpick.
This style of Pintxos on bread is very common in the tapas bars and restaurants of San Sebastian, Bilbao and other places in the Basque Country.
Basque Tapas Style: Pintxos with Paprika, Anchovies and Garlic on Long Bread
For this Basque Pintxos recipe you will need the following ingredients.
If you are not able to get any of these pintxos ingredients in a store close to you, don't worry: try an alternative which comes as close as possible. For example, for these pintxos we use canned Pimiento Morron or Piquillo, but if those are not available just take any canned Red Bell Pepper you can get locally!
|1 thick clove|
|Red Paprika like Pimiento Morron or Piquillo,
(from a can, about 3 ounces without the liquid);
|Anchovies fillet in Olive Oil;|
|Garlic, in thin slices;|
|Long Bread (zo vers en knapperig mogelijk)|
The above quantities should be enough for about six Pintxos, like shown in the picture above.
Preparation of these Basque tapas of canned Red Paprika or Bell Pepper and an Anchovy fillet on Long Bread is really very easy:
Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start;
Cut the Paprika in small parts and distribute evenly over the slices of Bread, put the shiny side of the Paprika upwards as much as possible;
Garnish with a strip of Anchovy fillet and a slice of Garlic;
The toothpick is Basque tradition!
Variations: You could replace the slice of Garlic by - for example - a small piece of Onion or an Olive.
These tapas with fresh bread will keep quite well for an hour or so when stored in the fridge, but best is to serve them immediately!