Top 5 Traditional Spanish Breakfast Foods

In Spain, we love to start the day with a traditional Spanish breakfast. Spanish breakfast foods are part of our culture the occasion is the perfect opportunity to enjoy discussing the coming day with friends and family. But what do Spanish people eat for breakfast?

I’m Javier De La Hormaza, founder of Basco and a professional Basque Country chef. I’d like to share with you my top 5 traditional Spanish breakfast foods, in no particular order. Each is relatively easy to prepare (with a little help from Basco) and all are utterly authentic and delicious.

  1. Spanish Fried Breakfast

It’s not only the British who like a fried breakfast in the morning, the Spanish adore a fry up, too. My recipe is a sure-fire winner with anyone who wants to kick off the day with a hearty meal. It only takes 10 minutes to prep and 20 to cook and it is well worth it. It’s not too dissimilar to an English fried breakfast, but with some important upgrades with Spanish ingredients.

For this recipe for a Spanish fried breakfast, I switch out English bangers for fried soft cooking chorizo, bacon for grilled smoked pancetta, black pudding for Morcilla Spanish black pudding and the egg for a crispy fried duck egg. Served with slices of baked potato, fried bread and grilled tomatoes with thyme.

Together the taste combination is a sensational start to your day. You can follow my recipe for a Spanish Fried Breakfast here.

  1. Fried duck Egg with Sobrasada Sausage

Want a quick, satisfying and delicious traditional Spanish breakfast? My Fried Duck Egg with Sobrasada Sausage can be cooked from scratch in 10 minutes and really hits the spot. If you haven’t heard of Sobrasada sausage, it is a traditional soft, chorizo-style sausage from Mallorca made with ground free-range pork, sun-dried paprika, salt and other spices. The national sausage of the Balearic Islands, Sobrasada isn’t cured in the traditional way, but preserved using local paprika and then aged for a little time.

Sobrasada takes a Spanish egg breakfast to a whole new level of taste. The cured sausage has a wonderfully soft and spreadable texture which I fry to bring out its unique flavour. I spread the fried Sobrasada onto a slice of toast before frying a duck egg in the same pan until the whites are crisp but the yolk still runny, then serve with fresh thyme, salt and pepper. It’s so simple and simply delicious.

You’ll find my quick and easy recipe for Fried Duck Egg with Sobrasada Sausage here. Enjoy!

  1. Pan Tumaca

At first glance, you might mistake pan tumaca for bruschetta. That’s totally understandable, however, there are differences and to explain, we need to rewind a few centuries. Pan tumaca, (pa amb tomàquet being its proper name) is one of the earliest Spanish breakfast foods which was originally eaten by peasant farmers. It came about mainly due to the fact that because bread was baked just once a week, when it went stale, tomatoes were used to soften it and add flavour.

Pan tumaca can be eaten as part of a traditional Spanish breakfast, or as a starter or side dish. You’ll find it in regions including Murcia, Valencia and Andalucía, but it is the Catalans who claim to have invented it. My recipe for pan tumaca is reassuringly simple and involves grating large ripe tomatoes and spreading it onto thick slices of sourdough drizzled lightly with oil, toasted in a pan then rubbed with garlic. A little espinkle of salt and drizzle of olive oil finishes it nicely. Give Pan Tumaca a go with my recipe here.

  1. Spanish Scrambled Eggs with Black Pudding

Of all the hearty traditional Spanish breakfast foods, this Spanish egg breakfast recipe is one of the quickest and most delicious. Spanish Scrambled Eggs with Black Pudding combines silky scrambled duck eggs with Morcilla de Burgos – an authentic Spanish black pudding that contains rice – thought to be a Moorish influence – and originates from the Castilla y Leon region of northwestern Spain.

My preferred Morcilla de Burgos is artisan made by a family business since 1930 and has a real depth of flavour. First, I lightly beat duck eggs, add a little milk and season them. I then fry slices of morcilla until crispy and toast slices of sourdough. I then melt butter in the pan, add the egg mixture and stir slowly until slightly runny. Spread the morcilla on the toast and top with eggs. Tastes sensational and here’s the full recipe!

  1. Churros con Chocolate

Traditional Spanish breakfast foods aren’t all savoury. My final recipe is for a classic Spanish sweet snack that’s often eaten at a Spanish breakfast time or as an afternoon snack. Churros con chocolate date back to the 16th century when Spanish explorer Hernando Cortez brought the mysterious delights of Aztec chocolate back to Spain. Churros con chocolate have been a firm Spanish breakfast favourite ever since.

You’ll often see them sold by street vendors. In fact, I distinctly remember as a young boy rushing back to my grandma’s with them wrapped in newspaper and dipping them in hot chocolate. Fond memories.

For my recipe, I make a silky hot chocolate made from Toblerone to dip the churros into. The bits of nougat add a cheeky crunch and wonderfully nutty flavour. To dip into, a choux-style pastry piped through a star-shaped nozzle to create long fingers, which I fry I oil and sprinkle with cinnamon and sugar. Lie the sound of it? Of course you do, and here’s the recipe.

If you’re in a hurry, you can cheat a little with our authentic pre-made and frozen churros which are ready in just 3 minutes.

 

15 Spanish Tapas Ideas

Nothing is more Spanish than tapas. These delicious and wonderfully sociable dishes are so incredibly varied and surprisingly easy to make when you’ve the right ingredients and you’re armed with Javier’s inspired Spanish tapas ideas.

What is tapas food?

In essence, a “tapa” is a small dish or plate of food. Legend has it that tapas originated from the word “tapa”, which is Spanish for “cover” or “lid”. In bars, small dishes of food such as slices of bread or meat, were given away free with each drink. Patrons used to “cover” their glass with the dish to keep flies out of their drink. Over time, these simple dishes of food became more varied to attract and satisfy their customers.

Javier’s easy Spanish tapas ideas

Basco founder and professional chef Javier De La Hormaza has shortlisted fifteen of his favourite tapas menu ideas for all occasions. He briefly describes each one and has provided a link to the recipe which clearly explains how to make tapas that are delicious and homemade.

  1. Spanish Omelette

This has to be one of the most popular and easy dishes for tapas and is served in cafes and bars right across Spain. Often called tortilla de patata, legend has it that during the siege of Bilbao, a general invented it as an easy, fast and nutritious way to satisfy his army. Either way, today, it is so simple to cook and utterly delicious. My version includes caramelized onions which make it extra tasty, but you can also add whatever other ingredients you like. Here is my simple recipe for Spanish Omelette.

Spanish Omelette Recipe

  1. Spicy Chorizo Sausage Recipe with Honey and Red Wine

Chorizo sausage features in many dishes for tapas and this is one of my go tos. What I really like about this tapas recipe is its balance of salt, spice and sweetness. Chorizo originated in the Iberian Peninsula, and it is famed for its wonderfully smoky and spicy taste which comes from the very finest Spanish paprika. The secret to this classic tapas dish is ensuring you reduce the red wine down and down into a syrup, adding the honey and coating the spicy chorizo in this deep sweet sauce. Check out my recipe for Spicy Chorizo Sausage Recipe with Honey and Red Wine now.

chorizo recipes Spicy Chorizo Sausage with Honey and Red Wine

  1. Pulpo a la Gallega

This is the Galician tapas dish that I like cooking most for my friends. It actually dates back to the 16th Century when octopuses were dried to feed the monks of the Monastery of Oseira and is often eaten to celebrate patron saint festivals in Lugo. This very traditional tapas dish involves carefully boiling octopus, adding potatoes and then seasoned with sea salt and smoked paprika and a splash of extra virgin olive oil. It’s easy to prepare and impressive when served. Try my Pulpo a la Gallega recipe for yourself.

  1. Morcilla with Piquillo Peppers and Quail Eggs

Want a quick and easy tapas recipe that always delights and satisfies? Morcilla with Piquillo Peppers and Quail Eggs always hits the spot. The key ingredient is good morcilla, which is a type of Spanish black pudding, and the absolute best comes from Burgos, southwest of Bilbao. To create this dish, thick slices of morcilla sausage are fried in garlic infused oil until crisp. They are then served on a bed of roasted piquillo peppers and topped with quail eggs fried with crispy edges. Get the full recipe for Morcilla with Piquillo Peppers and Quail Eggs now.

Morcilla with Piquillo Peppers and Quail Eggs

  1. Patatas Bravas

Ask anyone in the world to name one tapas dish and most will reply “patatas bravas”. It’s one of the most popular on the planet and originates from Madrid after 1542 when the Spanish conquered the Incas and brought tomatoes back to Spain. “Bravas” which translates as “fierce” refers to the fiery tomato sauce which complements the chunks of fried potato. The sauce in my recipe combines onions, garlic, spicy paprika, flour, fresh tomatoes and chicken stock. I am happy to share with you my Patatas Bravas recipe.

Patatas Bravas Recipes

  1. Fried Padron Peppers

I love the bold verdant colour and sweet salty taste of these deliciously spicy padron peppers. These wonderful peppers are another delicacy that originates from the province of Galicia, in the town of Padrón. It’s believed that padron pepper seeds were brought back from South America by 16th-century Franciscan monks who grew them at their monastery in Herbón, near Padrón. That’s centuries ago, but what I do know is that padron peppers are really simple and easy tapas to fry in just 2-3 minutes. A liberal sprinkling of good sea salt is vitally important when serving. Take a minute to read my Fried Padron Peppers recipe now.

  1. Gambas Pil Pil

The truly great thing about prawns, aside from their incredibly taste, is they are so quick and easy to cook, so they’re perfect for tapas when you’re in a hurry. There are conflicting stories as to the origin of Gambas Pil Pil. Some say it is a typically Andalusian tapas dish, others insist it is from the Basque Country – either way, it is inarguably delicious and spicy. Always use the best uncooked king prawns you can find and cook them rapidly in olive oil, garlic and chilli and serve them sizzling hot. My recipe for Gambas Pil Pil is a surefire winner at dinner parties.

Gambas Pil Pil

  1. Pan Tumaca

Of all these Spanish tapas ideas, Pan Tumaca, also known as Pa amb Tomàquet, is the one that demands the very best ingredients. Why? Because the recipe is so simple, and with so few elements, that the taste of each ingredient really shines through, especially the tomatoes. This signature Catalan toast dish, originally eaten as a mid-afternoon filler by peasant farmers in the summer months, is a little like bruschetta. Make sure you use the largest, tastiest and juiciest high-quality tomatoes, the best sourdough bread and sea salt flakes you can find – it makes all the difference. Here’s where you’ll find my recipe for Pan Tumaca.

Pan Tumaca

  1. Pinchos Morunos

I can’t get enough of these fragrant and spicy Spanish skewers and neither can dinner party guests. Pinchos morunos translates literally as “Moorish skewers” which pinpoints their origin of North Africa. The Moors have a deep 800-year history in the Iberian peninsula and their influence on architecture and food in Spain remains today. Packed with exotic spices and offset with lemon, my recipe is as close to the original Islamic recipe as possible as it uses lamb, rather than pork. It’s important that you marinade the lamb overnight if possible, however they cook on a hot barbecue in just a few minutes. My recipe also Pinchos Morunos also includes a lovely salad dressed with olive oil and sherry vinegar. Delicious together.

Pinchos Morunos

  1. Ensaladilla Rusa

I have many Spanish tapas ideas up my sleeve, but Ensaladilla Rusa, aka Russian Salad, is one I admit was inspired, and invented in the 18th Century, by Belgian chef Lucien Olivier, of the famous Hermitage restaurant in Moscow. How this potato salad made its way to Spain and became a legendary tapas, I have no idea, but it makes a great summer barbecue tapas dish served with Picos De Pan breadsticks. The key ingredients are potatoes, Bonito white tuna from the Bay of Biscay and mayonnaise – you can make it in advance and it takes just over half an hour from prep to serving. This is my authentic recipe for Ensaladilla Rusa.

Ensaladilla Rusa

  1. Chicken Tapas with Romesco Sauce

Chicken doesn’t often come up as an ingredient for Spanish tapas ideas, but I simply had to include this recipe as it is one of my all-time favourites and it’s so healthy too. The star of this recipe are chicken thighs – try to get the plumpest free-range ones you can. First though, the Romesco Sauce. The origins of this sauce date right back to the 18th Century when Catalonian fishermen in the port of Tarragona. Cumin, smoked paprika, roasted peppers, tomatoes, nuts, garlic olive oil and sherry vinegar are all combined to create a paste with the consistency of pesto. This sauce forms a bed for the chicken thighs which are quickly cooked in a hot pan, under a grill or on a barbecue. Get the recipe for Chicken Tapas with Romesco Sauce now.

Chicken Tapas with Romesco Sauce

  1. Chistorra Sausage Rolls with Lemon Aioli

These delightfully tasty sausage rolls are a big hit in tapas and pintxo bars right across Spain. Not to be confused with chorizo, chistorra (which is from the Basque word for sausage; “txistor”) is a thinner, longer, semi-cured chorizo originally from the Basque region of Gipuzkoa. Vivid red in colour, they have a wonderfully smoky taste and make the most delicious sausage roll filling. For my recipe, I use an all butter ready rolled puff pastry which adds real luxury and the tangy lemon aioli cuts through the spices and butter of the pastry. Ready in just 20 minutes, here is my incredibly easy recipe for Chistorra Sausage Rolls with Lemon Aioli.

Chistorra Sausage Rolls with Lemon Aioli

  1. Gilda Pintxo

As Spanish tapas ideas go, those with anchovies are real stand out stars. La Gilda is an iconic pintxo and has a fascinating history. A regular customer at the now famous Bar Casa Valles in San Sebastien back in 1946 who was sat at the bar picked up a cocktail stick and speared olives, guindilla peppers and salted anchovies onto it. It was then named after the Rita Hayworth hit film “Gilda”. That’s how to make tapas! The taste is box office too with big strong, salty and pickled flavours. As with all simple tapas and pintxo, good ingredients are vitally important. So find and always use the best Cantábrico anchovies, mananzilla olives and Guindilla pickled peppers that you can. As recipes for easy tapas ideas go, Gilda Pintxo has to be one of the simplest.

Gilda Pintxo

  1. Albondigas

Several dishes for tapas have Moorish roots and these delicious meatballs are one. Albondigas from the arabic “al-bunduq” meaning “hazelnut”, which is small and round like these meatballs, were traditionally a Berber or Arabic speciality made from lamb. They were introduced to southern Spain during the Moors’ centuries of rule. My recipe, like many which have developed over the years, uses a mixture of pork and beef mince, which is mixed with onions, cumin and smokey paprika. These are slowly cooked in a wonderfully rich tomato sauce which contains roasted red peppers and a classic Rioja red wine. A little melted Manchego on the top gives it the finishing touch. Piqued your appetite? Take a look at my Albondigas recipe now.

Albondigas

  1. Berenjenas con Miel

The last of my pick of dishes for tapas is another with a Moorish history. Served in and around Andalusia which the Moors once occupied, I love the contrast in tastes this dish brings to the palate. You get the salty hit of fried aubergine and the unctuous sweetness of miel de caña. This Spanish black treacle translates as “sugar cane honey,” and is found in the Canary Islands and regions around Granada and Malaga. You need to soak aubergine pieces in cold water before frying them in flour and drizzling miel de caña and sprinkling sea salt flakes liberally over the top. An utterly delicious and incredibly moreish Moorish tapas. Check out my recipe for Berenjenas con Miel now.

Berenjenas con Miel

Beyond Spanish tapas ideas…

Javier shares some of his most inspired, tried and tested recipes, not just easy tapas ideas, but everything from Basque Recipes and Bocadillos to Spanish Paella and Dessert recipes on his extensive online collection which can be found by clicking here.

The Ultimate Guide to Chistorra Sausage

Most of us will be familiar with chorizo, but what do you know about chorizo’s thinner and longer counterpart… the chistorra sausage? If your answer is “very little”, then that is about to change.

To create this Ultimate Guide to Chistorra Sausage, we decided to consult Maialen Maiza Burillo from artisan chistorra sausage creators Embutidos Arbizu in the Navarra region, northwest of Pamplona. This proud family producer has been making chistorra sausage in the traditional way since the mid-sixties and it is one of Basco’s most popular sausages after chorizo.

What is Chistorra sausage?

Chistorra sausage is a special type of semi-cured chorizo from either Navarra, Aragon or the Basque Country in Spain. “Thin and wonderfully flavoursome, it is made from pork, seasoned with paprika, salt and garlic all held in natural sausage casing. It has a bright-red colour, smoky taste and can be eaten either fried, boiled or baked” explains Maialen.

What is the history of Chistorra sausage?

Originally, Chistorra was from the Basque region of Gipuzkoa and comes from the Basque word for sausage “txistor”. Traditionally, chistorra was made with left over pork meat which was ground and semi-cured to preserve it so it would last throughout the winter months. Maialen is especially proud of her family’s part in chistorra sausage’s popularity “Chistorra is particularly popular here in Navarra, where it can be found hanging in almost every butchers, and is a key ingredient for many local dishes.”

Are there any special traditions regarding Chistorra?

Chistorra is traditionally served in San Sebastián on 21st December each year on the feast day of Thomas the Apostle. On this day, in all Spanish cities, not just San Sebastián , there are stalls of products created by artisan producers, including “talo” (a traditional corn flatbread) and chistorra which is enjoyed with either Basque sagardoa cider.

How is Chistorra sausage made?

In the case of Arbizu Chistorra Picante Sausage, Maialen explains the process. “Our chistorra is always made using free-range pork, either dewlap or pancetta, which is pork belly. The meat selected is put through a mincing machine and paprika, salt and a little water is added during the kneading process. Once the everything is properly kneaded, it is removed from the mixer and added to the filling machine where it is stuffed in either lamb tripe or collagen. After this process has been completed, it is dried for four or five days and then vacuum packed.”

What are the ingredients of Chistorra sausage?

The ingredients of Chistorra sausage made by Embutidos Arbizu are 100% natural with no additives and no gluten. It is quite simply free-range pork, wonderfully piquant and warming paprika from Murcia, salt and fresh garlic. When combined, semi-cured and cooked they create chistorra’s unmistakably delicious taste.

What is special about Embutidos Arbizu Chistorra sausage?

Over to an immensely proud Maialen. “Our family has been making chistorra for three generations and we believe that this experience is what has shown us how to make such a delicious product. It was our grandfather Pepe and grandmother Ramona that started the business and showed us how to make traditional artisan-made chistorra.”

Is Chistorra good for tapas?

Very much so. Tapas or ´Pintxo´ is one of the most typical ways to eat chistorra. In all of the parties and celebrations throughout Spain, especially in Navarre, Aragon or the Basque Country, you can find people enjoying chistorra this way.

How do you cook Chistorra sausage?

The most common ways of cooking chistorra sausage is grilled, fried, boiled or baked. In Navarra, home of Embutidos Arbizu chistorra, locals usually fry it. Javier De La Hormaza, Basco founder and inspirational chef, has two favourite chistorra sausage recipes. “Mussels with Chistorra Sausage and Txakoli is my variation on the classic Moules Marinière recipe. I steam mussels with fried Chistorra and lots of Txakoli Basque country white wine. Alternatively, try making Chistorra Sausage Rolls with Lemon Aioli – a tasty pintxo I first tasted in Ganbara pintxo bar and restaurant in the old quarter of San Sebastian. If you don’t fancy cooking, then our artisan Basque Chistorra Sausage Croquetas are entirely handmade – fry from frozen and they’re ready to eat in 3 to 5 mins.

What wine or beer would accompany Chistorra?

Chistorra pairs extremely well with virtually any authentic Spanish red wine, white wine, beer or cider. Whichever suits your taste.

Where to buy Chistorra Sausage

You don’t need to hop on the next plane to Spain to enjoy the very best chistorra. Luckily for you, Basco stocks premium Arbizu Chistorra Picante Sausage that is vacuum-packed and will deliver it direct to your door. What could be more delicious or convenient?

The Ultimate Guide to Suckling Pig

You’ve no doubt heard of Suckling Pig, but what exactly is this authentic Spanish delicacy? What is its history? How is it reared? How is it cooked? What makes it so utterly delicious and revered throughout Spain since medieval times?

Basco founder, and Basque chef, Javier De La Hormaza took time out to speak directly with Guillermo De Diego who is the Export Manager from Carnicas Tabladillo. This is one of Spain’s most respected producers of “Cochinillo de Segovia” – suckling pigs from Segovia in the Castile and León region, northwest of Madrid. They are one of the finest producers of suckling pig and are one of Basco’s bestsellers.

What is suckling pig?

A suckling pig is a young pig, fed only with its mother’s milk, and that has an ideal weight of 3 to 6 kilos.

Guillermo explains a little about its history. “The roasted “cochinillo” has been part Castilian’s cuisine tradition since the Roman Empire invasión. It gained popularity by the 17th century when it was offered to travellers heading to the Court. By the mid-twentieth century, several restaurants in Segovia offered this exquisite dish. In times of bonanza, the suckling pig was considered a luxury product, as regular pigs yield many kilos of different types of meat, the cochinillo was very much a king´s caprice.”

What does suckling pig taste like?

When roasted, suckling pig is so wonderfully tender and succulent, it literally melts in your mouth. Its delicious sweet meat is contrasted by its incredibly crispy and light crackling.

Is suckling pig always served whole?

Whole is the traditional Spanish way of serving suckling pig – for example, Basco’s marca de garantia Cochinillo de Segovia produced by Tabladillo, is one of their most popular products. However, other cuts are also available including a boneless joint for eight, a rack for two and also a leg of suckling pig for two to three people. For ultimate convenience, Basco also offers an oven ready suckling pig quarter for four people that you simply roast in the bag in two hours.

How big is a suckling pig?

Suckling pig is a pig that is no more than 28 days old and hasn’t consumed any food other than breast milk. Its meat is known for being incredibly tender and juicy. Each weighs between 3 and 7 kg and the average size of a suckling pig is 54 cm long and 25 cm high. Guillermo goes into more detail. “At Tabladillo, we work with many different cochinillo cuts, including from the quarters to the ears and the sirloin.”

Ultimate Guide To Suckling Pig

How old are suckling pigs?

Apart from diet, age is what differentiates a suckling pig from a piglet. A suckling pig is around just one month old, whereas a piglet is approximately two months old.

What is special about the pigs?

Segovia has been the suckling pig’s home and part of the traditional Castilian menu since the time of the Roman Empire, where the wealthiest families enjoyed it. The tradition of the Segovian Cochinillo with salt and water has been maintained over the centuries. This was popularized in the seventeenth century in taverns and “figones”.

“By the twentieth century, the cochinillo reached international fame for its wonderful tenderness and dramatic serving method where it is carved with a plate, which is later smashed against the floor in front of the customer. This is a tradition that continues today” reveals Guillermo.

How are the pigs reared?

In the case of Tabladillo cochinillo, Guillermo believes that high standards are important. “Apart from official controls and having external lab services, we have our own veterinary technicians. They are in charge of the daily monitoring of the health of our animals at the farms, as well as the subsequent microbiological, chemical and physical analysis at the slaughterhouse.”

Once Tabladillo suckling pigs are weaned, the mother´s roam free in their ceilinged enclosures. Where they are fed with fodder from high-quality cereals. Suckling pigs stay protected in their enclosure where they are fed by their mother at a stable temperature, as they are highly vulnerable to any change in conditions.

How do you produce your suckling pigs once slaughtered?

Guillermo is understandably extremely proud of the quality of his suckling pig. “An exclusive traceable monitoring process allows us to identify the origin of each cochinillo throughout the different stages of their production and the distribution. We ensure the highest quality and food safety for our final customers. Don’t forget that the quality of some of our piglets, identified with a band, is also reflected in the ‘Procose Quality Brand’, which is equivalent to a Protected Geographical Indication. This distinction is achieved through strict breeding and quality controls which gives our suckling pigs the prestigious “Tierra de Sabor” seal, which highlights agri-food products of distinguished quality.”

All Tabladillo suckling pigs stocked by Basco are produced entirely within the Community of Castile and León. They comply to all the conditions and requirements demanded by the Tierra de Sabor Brand Guarantee Use Regulation.

How long does it take to cook a suckling pig?

The cooking time of a suckling pig varies according to the size and type. For example, a whole large fresh cochinillo takes 3 hours 30 minutes to cook, whereas a suckling pig rack will take less time.

How many people does a suckling pig feed?

A whole Tabladillo suckling pig can feed up to eight people. The portion size depends on the weight of the suckling pig. It’s also important to take into account whether you’re serving suckling pig as a main or side dish, as well as knowing the number of diners and their ages, as the proportions will be different.

How to cook a suckling pig

Javier really enjoys cooking suckling pig and has several recipes. The traditional Segovian way to roast suckling pig is whole, in an oven using this recipe. If you prefer a boneless alternative which is perfect for a Sunday roast or Christmas dinner, Javier has a recipe that is simple to execute and has delicious results. Finally, if you want an intimate dinner for two, Javier’s Crispy Suckling Pig Rack with Rosemary Juices recipe is rather special.

Ultimate guide to suckling pig

First place some wooden spoons or spatulas on the bottom of the oven tray – this prevents the skin from sticking. Add water generously until the wooden spoons or spatulas are completely covered. Preheat the oven for about 15 minutes at 180ºC. Place the suckling pig in the oven, skin side down. Roast at 180ºC for 1 hour and a half. Remove the suckling pig from the oven, turn it over and put it in the oven with the skin side up for a further 1.5 hours. Finally, strain the sauce and serve it on the side – never on top of the suckling pig as you don’t want to soften the crackling.

Do you spit roast a suckling pig?

The Segovian style, which is always cooked in an oven, is the best and most authentic way to roast suckling pig. Spit roasting is not recommended as the suckling pig is small compared to larger piglets and adult pigs, which are better suited to being slowly roasted on a turning spit.

How do you carve a suckling pig?

The traditional Segovian way to carve a suckling pig is to actually carve it with a plate as it so incredibly tender. This is mainly done in restaurants and is part of the theatre of eating cochinillo, but in private homes it is usually cut with a knife.

What to serve with suckling pig

There are many ways to serve a suckling pig and the most common accompaniments are potatoes, fresh salads and other delicious side dishes.

Where to buy suckling pig

Provenance is key with suckling pig. You need the reassurance of buying from a supplier who only deals with Spain’s very best producers who take quality in everything they do seriously. That is why all Basco suckling pig is reared, produced and specially imported direct from Tabladillo in Segovia. Whole, racks, boneless joints, legs and oven ready suckling can all be bought online here, perfectly packaged with frozen packs and delivered direct to your door.

 

The Ultimate Guide to Morcilla

Morcilla is one of the gems of Spanish gastronomy and is widely eaten throughout the whole country. But how is it made, what is its history and how does it taste? This Ultimate Guide to Morcilla goes under the skin of this wonderful Spanish blood sausage to reveal all.

Javier De La Hormaza, Basco’s founder, interviewed Alberto López Ríos, owner and Commercial Director of Embutidos Rios. This highly respected family business in Villarcayo, Burgos, has been producing authentic Morcilla de Burgos since 1930 and their traditional artisan Spanish black pudding is one of Basco’s best-selling delicacies.

What is Morcilla?

Morcilla is a sausage used either as a tapas dish in its own right or as an ingredient in other meals. It is made using natural casings and filled with ingredients like rice, onion, pork fat, blood, salt, and spices. Morcilla varies from region to region, but the most highly regarded Morcilla is from Burgos, 150 miles southwest of Bilbao, in northwestern Spain.

What does Morcilla mean in English?

Morcilla can be directly translated as ‘black pudding’, but it’s essential to retain the product’s specific name, Morcilla de Burgos. This is because black pudding, while somewhat similar, has significant differences in ingredients, how it is made and ultimately, its taste.

What is the history of Morcilla?

Morcilla de Burgos is the most renowned variety of Spanish blood sausage. It was initially created in the 18th century, when rice from Valencia was introduced to the Castilla region, making it a distinctive ingredient compared to other Morcilla varieties made in Spain. Morcilla de Burgos has been a part of Spanish gastronomy for over two centuries.

What is Morcilla made of?

Alberto López Ríos explains; “Our Morcilla de Burgos contains extra high-quality rice with a Designation of Origin from Valencia. It also contains natural onion, pork fat and blood. It is spiced and seasoned with extra quality paprika with a Designation of Origin from La Vera in Extremadura, and extra quality black pepper imported directly from Sri Lanka. All these are encased in a 100% natural casing.”

How do you make Morcilla?

In the case of Alberto’s Morcilla de Burgos Rios, following a stringent selection of raw materials, pork fat and onions are chopped, mixed with rice, and then the pork blood and spices are added. What this does is give a well-balanced and uniform mixture that is then filled into natural casings to form each piece. These are then cooked, allowed to cool and then vacuum-sealed for ultimate freshness.

How do you describe the flavour of Morcilla?

With Morcilla de Burgos, it is almost impossible to separate the flavour from the texture. That is because it is renowned for its juiciness, softness, slightly spiced character and wonderfully harmonious balance. It’s this combination that really appeals to such a broad range of people.

What is special about Morcilla de Burgos Rios?

Over to Alberto, again; “Morcilla de Burgos Rios is made from top-quality, entirely natural ingredients. It contains no additives or preservatives and is gluten and lactose-free. Our factory, which has specialised in the making of Morcilla de Burgos since 1930, remains faithful to the traditional recipe of our ancestors. It’s also accredited under the international quality and food safety standards of IFS and BRC.”

How do you cook Morcilla blood sausage?

Accomplished chef Javier reveals that the simplest and most common way to cook Morcilla de Burgos is to slice it into approximately 1.5 / 2 cm thick pieces and place them on a frying pan with a drop of oil. On a medium heat, you need to seal both sides of the morcilla for around two minutes on each side to create a crispy coating with a soft succulent middle.

Morcilla with Piquillo Peppers and Quail Eggs

Javier also has a couple of recipes that feature Morcilla. Click the links to learn how to cook Morcilla with Piquillo Peppers and Quail Eggs and also Alubias de Tolosa Stew.

How do you grill Morcilla de Burgos?

Alberto’s preferred way to grill his beloved Morcilla de Burgos is to slice it into pieces of about 1.5 / 2 cm and simply place them on a grill. “Make sure your blood sausage is an appropriate distance from the coals to avoid burning and seal both sides well,” insists Alberto.

Where to buy Morcilla

In the UK, authentic artisan Spanish Morcilla is difficult to find, however Basco stocks and delivers direct to you a selection of the finest quality Morcilla, including our best-selling Morcilla de Burgos Rios. Other blood sausages are available from Basco including Montanegra Morcilla Iberica and Santa Rosalia Wagyu Black Pudding.

 

The Ultimate Guide to Jamón Ibérico

Few things are more quintessentially Spanish than Jamón Ibérico, but what do you actually know about it other than it tastes absolutely delicious and utterly unique?

Basco founder Javier De La Hormaza decided to create the definitive guide to Jamón Ibérico. He took time out to talk extensively with Ricardo Sanchez, Director and 4th generation of world famous Ibéricos Arturo Sánchez – a company with more than a century of tradition, experience and craftsmanship in producing Iberian pork products. This is the ultimate guide.

Ultimate Guide to Jamon Iberico

How is Jamón Ibérico made?

Ricardo speaks from experience and defines true Jamón Ibérico as ham made exclusively from pure-bred black Iberian pigs. Why Iberian pigs? Because this particular breed has a greater capacity for fat infiltration into muscle tissue. This is what gives Jamón Ibérico its unique flavour and texture.

In the case of Arturo Sánchez Jamón Ibérico, they work with the best breeders in the North of Seville and the South of Extremadura to individually select each pig to ensure purity of their Iberian pigs.

Ricardo reveals that unlike other acorn-fed producers, their pigs are reared using a double-montanera process where they are raised in the wild, feeding freely on 100% natural holm oak and cork oak acorns, and grass, from autumn to March for two consecutive years. This gives them a distinctive pure and balanced flavour.

How long is Jamón Ibérico cured?

In the case of Ricardo’s treasured 100% acorn-fed Iberian hams, every detail of the curing process is carefully considered. Each ham is cured for a minimum of 48 months to achieve its impeccable flavour – this is considerably longer than Serrano or other Iberian hams. Where they are cured also makes a difference. For example, Arturo Sánchez cures them in their Guijuelo cellars where the cold and dry wind from the Béjar and Gredos mountains accentuates the flavour.

How to store sliced Jamón Ibérico

Sliced Jamón Ibérico ham is easy to store in a refrigerator at a temperature of between 2 to 8ºC. This will not only prolong the life of the ham, but also maintain its wonderful flavour and texture. Javier recommends either hand-carved Arturo Sánchez Jamon Iberico de Bellotta or Jamon Iberico de Cebo ham.

Does Jamón Ibérico need to be refrigerated?

If your Jamón Ibérico is sliced and vacuum sealed, then yes, it does need to be refrigerated. However, whole hams, if stored correctly do not need to be refrigerated.

Can you freeze Ibérico ham?

It is possible to freeze Jamón Ibérico, however, from a flavour and texture point of view, it will never be the same.

How to slice Jamón Ibérico

There is a distinct art to slicing Jamón Ibérico. Two excellent 100% Bellota whole hams available from Basco are the jewel in the crown Jamon Iberico de Bellota Gran Reserva and the melt in the mouth Paleta Jamon Iberico de Bellota Gran Reserva shoulder of ham.

Whichever you select, you first need to mount it on a ham stand then clean and shape the ham with a ‘puntilla’ boning knife. Remove the hard bitter rind and yellow fat, then profile the ham by trimming away all the small pieces of yellow fat, leaving the ham as smooth as possible.

For personal use, when slicing Jamón Ibérico, you should use a flexible ham carving knife and ideally start to slice the ham through the highest narrow part, called ‘la babilla’ or front of the leg. First mark the hip bone and separate it from the meat then begin cutting thin slices which will get progressively wider. Once you reach the femur, alternate from one side to the other. Always slice in the same direction and slice thin, almost transparent strips and use your free hand or tongs to lift slices away from the leg.

If you are a restaurateur, hosting a party or have an insatiable appetite for Jamón Ibérico and intend to consume the whole ham within a few days, start at the widest part, the ‘la maza’ or the back of the leg. You should always retain at least 25% of the fat on the lean part of the ham. The more perfect your slices, the easier it will be to plate.

Finally, we reach “el jarrete” the shank. This is one of the juiciest parts set between the two bones.

Once sliced, like a bottle of red wine, you should rest your slices, slightly overlapping, on a warm plate at around 20°C. This helps the flavours intensify, becoming richer and more aromatic. Another hand tip is to save and place the fat layers back over the cut ham to cover the exposed meat and prolong its life, alternatively, use cling film.

Javier’s definitive guide to carving a leg of Jamón Ibérico ham can be found here.

What to do with Jamón Ibérico bone

Once you’ve carefully sliced all the fabulously tasty Jamón Ibérico meat from your ham, do not throw the bone away. The bone is precious and can be used to create delicious authentic Spanish soups and stews.

How long does whole Ibérico ham last?

Ricardo is particularly insightful regarding the life of an Iberico ham and agrees with Javier about how to conserve a ham’s life by taking steps to protect and store it correctly. A whole Ibérico ham can be actually be kept at home for two months and will continue to be in perfect condition if you follow these steps.

First, remove the ham from its original packaging so it can breathe. This also prevents mold from forming, however, mold is actually part of the ham’s curing process and is just its natural way of expelling moisture. You can clean off any mold with a cloth and rub the ham with its own fat.

Next, choose an area of the house with a cool and dry place, away from sunlight, to hang your Ibérico ham – 10-15°C is ideal. Once the ham is cut, keep it in its holder in a dry place away from heat and consume as soon as possible. Ricardo recommends a maximum of one month.

Ultimate Guide To Jamon Iberico

What is the difference between Ibérico and Serrano ham?

Iberian ham and Serrano ham are both widely regarded products of the Spanish gastronomic tradition, but there are significant differences, especially in terms of flavour and quality. This is down to the breed of pig, diet and curing process.

Serrano ham is from white pigs, such as Duroc, Landrace, Pietrain or Large White which are reared on farms and fed a diet based mainly on feed and cereals to make them grow rapidly and yield lots of meat.

Iberian ham, however, is from 100% Iberian breed pigs crossed mainly with Duroc and a minimum of 50% Iberian bred and raised at least part of their life in meadows during the montanera season. Iberian are allowed the luxury of grazing freely in Spanish pastures on a diet rich in acorns, a natural diet that enriches the flavour and texture of the meat.

Curing is also where Iberian and Serrano hams differ vastly. Serrano hams are usually cured for a short 9 to 12-month period, whereas Iberian ham is aged for 18 to 48 months for a much fuller flavour.

How to eat Jamón Ibérico

If you are eating Iberian ham on its own, it’s rather like drinking a good wine. Serve it at room temperature, around 20°C which is when the fat begins to melt. Don’t mix it with anything, including tomato or olive oil, but feel free to enjoy it with bread in alternate bites.

Javier has many superb recipes that use Jamón Ibérico as a key ingredient too. These include; Bocadillo de Jamón, Huevos Rotos Con Jamón with chorizo or chistorra, Melon Con Jamon and Clams with Sherry and Iberico Ham. Click for the recipes.

How to buy Ibérico ham

Whilst supermarkets often stock standard Serrano ham, it’s unusual to find the finest authentic Jamón Ibérico on their shelves. The best Jamon Iberico ham is imported direct from Spain’s best producers, like Arturo Sánchez. Fortunately for you, Basco has sourced the finest Jamon Iberico ham sliced, boned, on the bone shoulder and legs plus full carving sets, and can deliver direct to your door. Click here to see our extensive range of Iberico ham products.

Basco to open authentic Spanish “Pop-up Shop” in Harrogate

Christmas is rapidly approaching and as a local independent Spanish food specialist, we’re opening our first ever pop-up gourmet shop in the last week of November at the Victoria Shopping Centre, Harrogate.

Harrogate foodies can expect a sumptuous array of gourmet gifts continental delicacies perfect for Christmas. From speciality gift hampers, whole hams and suckling pigs to premium charcuterie, fine cheeses, rich Riojas and warming sherries.

SUPPORT A LOCAL INDEPENDENT & ARTISAN PRODUCERS

Based at Thorp Arch, Wetherby, we’re an established business that’s built an exemplary reputation for bringing authentic Spanish food and drink, direct from producers and delivering them to your door. In fact, Basco is now the UK’s leading online retailer dedicated to Spanish food and drink.

Situated in a prime spot on the corner of Harrogate’s Victoria Shopping Centre, near WH Smith, the Basco Pop-up Shop opens for one week only on Monday 22nd November and closes on Sunday 28th November. There’s late night shopping until 7:00pm on the Thursday too.

GOURMET FOOD & WINE IN TIME FOR CHRISTMAS

We stock an extensive range of over 400 quality products sourced by inspirational Chef and Basco owner Javier De La Hormaza from some of the best artisan producers in the whole of Spain. Because we import everything direct and control own supply chain, stocks are assured, so there’s plenty of gourmet food and wine to choose from and enjoy during your festivities.

EXCLUSIVE FREE TASTINGS

Authentic Spanish gourmet food is so incredibly delicious, we’d like to share its unique tastes with you. That’s why throughout the week, at the Basco Pop-up Shop, we’ll be giving you the opportunity to enjoy free tasters of some our most popular delicacies. One day it might be charcuterie, the next cheese another maybe a little sherry. We’ll see how the mood takes us.

Basco Opens Pop-Up Deli Harrogate

PREMIUM MEATS & SPECIALITY CHEESES

If you live in North Yorkshire, by shopping at the Basco Pop-up Gourmet Shop, you can support your local high street and local business whilst also satisfying your passion for fine continental foods. Our Pop-up Shop will be welcoming and well stocked with the finest meats including whole Ibérico carving hams, chorizo, charcuterie, Galician beef steaks, boneless suckling pig, milk-fed lamb and prime Wagyu beef.

There’s a mouth-watering selection of Spanish cheeses from traditional Manchego to Spanish picos blue, too. Seafood is also a Basco speciality with Biscay Bay boquerones, premium cooked octopus, salt cod, anchovies and huge Carabinero prawns on offer.

LUXURY HAMPERS OF ALL SHAPES, SIZES & TASTES

Our luxury authentic Spanish hampers make uniquely delicious Christmas gifts and feature gourmet fine foods with, or without, alcohol. Speciality Spanish Hampers and Gift Sets include Paella, Steaks, Seafood, Gourmet Food, Craft Beer, Ham & Wine, Charcuterie, Sherry & Tapas, Wagyu, Cheese and Chorizo Al Inferno.

SUPER PREMIUM BLACK LABEL RANGE

We also have an exclusive Black Label range which showcases the highest quality, super premium Spanish ingredients from Galician ox beef and 100% Ibérico Bellota pork, to the freshest of seafood from Cadiz and the finest wines from our partner bodegas.

Basco Opens Pop-Up Deli Harrogate

SERVICE WITH A GENUINE SMILE

Javier and his team can’t wait to meet Harrogate’s discerning foodies and will convey their passion for authentic Spanish food and drink. Whether you’re popping in to pick up a few Spanish staples such as paprika, olive oil, rice or a tin of authentic Bonito tuna, or wanting to order a whole ham or suckling pig to be delivered for Christmas (free delivery for all orders over £75), you will receive impeccable service.

DON’T MISS THE BASCO POP-UP DELICATESSEN – OPENS MONDAY 22 NOVEMBER

Put a date in your diary to come and experience the finest gourmet Spanish food and drink at the first ever Basco Pop-up Gourmet Shop. Remember, it will only be open for one week, so don’t miss your opportunity to an authentic Spanish flavour to your Christmas.

How to cook Pluma Iberica

What is Pluma Iberica?

Pluma Ibérica is a classic cut of Spanish pork from the end of the loin – it’s one of my absolute favourites. Where does it sit in terms of other Spanish steaks? Well, it’s juicier than presa steak or solomillo iberico, yet fairly thin, but leaner compared to secreto skirt steak.

The name Pluma translates form Spanish into English as “feather cut” due in part to its distinctive wing shape.

What I love about this pork cut is its beautiful marbling. This flavourful and abundant fat that runs throughout the meat simply melts away when you cook it. Believe me, when you first cook pluma, you’ll be as knocked out by how rich and tender it is as I was.

SNUFFLING LIBERATED BLACK IBERICO PIGS

The incredible taste, complex flavour and tenderness of Pluma Ibérica is all down to the fact that the black Iberico pigs are allowed to range freely across the extensive ‘dehesa’ oak forests of Spain’s Iberian Peninsula. The pigs gorge themselves on an abundance of sweet acorns and aromatic natural grasses. It’s this wonderful diet and unrestricted freedom to snuffle that makes all the difference and makes Pluma Ibérica simply unique and a genuine pleasure to cook with.

FIVE FANTASTIC PLUMA IBERICA RECIPES

Picking just five great Pluma Ibérica recipes has been hard as I have dozens of favourites, but after a lot of deliberation, I have curated five I think you’ll like. Before we get into these, if you do fancy simply cooking it like a steak, I’d avoid going rare, but grill it medium. Season it well and serve with a quick squeeze of lemon. Simple but so good. Anyway, here are my five Pluma Ibérica recipes.

Barbecued Pluma Ibérica with Hazelnut Gremolata

First marinade your room temperature Pluma Ibérica in olive oil garlic and thyme for 30 minutes. Meanwhile, fire up your barbecue and make the gremolata with chopped parsley, garlic, zest, lemon juice, hazelnuts, olive oil, salt and pepper. Cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for a minute, then serve on warm plates with a good spoon of the gremolata sauce and your choice of potatoes and salad.
Full recipe here.

Pluma Ibérica with Sherry Braised Mushrooms

This one pan recipe uses just three ingredients: Pluma Ibérica, king oyster mushrooms and amontillado sherry. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking. Heat some oil in a large frying pan and sear the mushrooms on both sides until light brown and set aside. Add sherry to the pan, boil until reduced by half then add beef stock and reduce by half. Simmer, add the mushrooms and gently braise for 3 minutes, season with salt and pepper. Melt a little butter into the sauce for a glossy and shiny sauce.
Full recipe here.

Pluma Ibérica with Cherry Chimichurri

Pork and cherry is a match made in heaven. Pluma Ibérica served with a chimichurri sauce made from freshly chopped cherries never fails to turn heads. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes then make the chimichurri sauce. Combine cherries, shallots, coriander, parsley, oregano, red chilli, olive oil, red wine vinegar and kirsch, then season with salt. Fry the pluma for 2 to 3 mins on each side, rest for one minute, then then drizzle over cherry chimichurri.
Full recipe here.

Pluma Ibérica with Miso Butter Shallots

Pluma Ibérica and miso works wonderfully. Trust me. Marinade room temperature pluma in the olive oil, garlic and thyme for 30 minutes. Preheat the oven and pop in your shallots on a shallow baking tray. Whisk melted butter, miso and warm water together, pour over the shallots, roast for 10 minutes then knock the temperature down and cover with foil for 10 minutes. Heat your barbecue and cook the pluma for 2 to 3 mins each side, rest a minute, then spoon over the miso butter shallots. Delicious.
Full recipe here.

Pluma Ibérica, Truffled Potato Foam and Ibérico Migas

I love this dish as it takes Pluma Ibérica to a totally different level. I start by marinating room temperature pluma in olive oil, garlic and thyme for half an hour. For the truffle potato foam, I boil then simmer potatoes until they’re soft then drain them. Whilst they cool, I gently warm milk in a pan then blitz the potatoes in a blender with butter, slowly pouring in the warm milk. Season, add truffle oil and then sieve. I dry the Iberico jamon in the oven for 4 hours to create crispy migas, then break into small chips, make sourdough breadcrumbs, fry them in butter then mix with the migas. I then fry the pluma for 2 to 3 mins on each side, blob truffled potato foam onto warm plates, place the pluma pork on top and scatter with ibérico migas. Astounding good.
Full recipe here.

Top 10 Pintxos Recipes to try at Home

Few things excite me and my palate like Basque pintxos, and if there is an epicentre for them, it has to be my beloved Bilbao. Often referred to as the Basque Country’s tapas, these simple yet delicious delicacies elevate local ingredients into a highly sociable and incredibly moreish artform enjoyed in pintxo bars worldwide, including London’s lively Pix Pintxos.

How to make pintxos can be relatively easy though if you have authentic Spanish pintxo recipes and the right high quality ingredients.

I recently revealed my Top 10 Pintxo Bars in Bilbao and also the Best Pintxos Bars in San Sebastian. So when I decided to share my Top 10 Pintxo Recipes, I thought it would be an easy task, however, narrowing them down to my ten favourite ones was incredibly difficult. Here goes though… and enjoy recreating them for yourself!

Gilda Pintxo

This seemed like the best pintxo to start with as it is widely regarded as the first of the Basque pintxos. This is one of the pintxos San Sebastian is famous for thanks to brothers Blas and Antxon Vallés. The ingredients are wonderful – pitted manzanilla olives, Cantábrico anchovies and Guindilla pickled peppers skewered on a simple wooden toothpick and marinated in extra virgin olive oil. Perfect with a glass of txakoli, beer or sparkling wine. Gilda Pintxo recipe here.

Chistorra Sausage Rolls with Lemon Aioli

Now when you think sausage rolls, you don’t tend to think of Spain, but think again. I first discovered these delicious pintxo in Ganbara, a fabulous pintxo bar and restaurant in San Sebastian’s old quarter. Light crisp and buttery pastry gives way to the spices and satisfyling meatiness of chistorra sausage. I like to dip mine in a lemon aioli that’s delicately infused with saffron threads. They’re yours in just 30 minutes with my recipe here.

Bacalao en Aceite

Bacalao is salt cod and this recipe is one of the classic cold pintxos recipes. It may be served cold but there is plenty of heat there thanks to the fact that after being de-salted for 48 hours, it is marinated in garlic and guindilla chillis. I love these with a good glass of Rioja and some rustic crusty bread. 5  ins to prep, 30 to cook – my recipe is here.

Bonito Tuna Pintxo with Pepper Vinaigrette

The Cantábrico Sea on the Basque coast is where the star ingredient for these basque pintxos can be found. I use the ventresca flesh, which is from the belly of the Bonito tuna, as it has a delightfully delicate texture and is so succulent. It sounds difficult to come by, but it can be bought in both cans or jars. Spear chunks on toothpicks with a manzanilla olive, spoon on diced pepper and shallots then drizzle with olive oil. The salinity and acidity of a sprinkle of salt and a dash of cider vinegar really bring it to life. Serve with crusty bread and a glass of txakoli. Intrigued? Try the recipe here.

Pintxo de Txaka

Shellfish play an important part in the pintxo culture. Txaka are actually crab sticks – aka surimi sticks – which are classic Basque pintxos. Finely diced crab sticks are mixed with mayonnaise and a pinch of cayenne pepper, then served on a slice of toasted baguette with grated hard-boiled egg on top. Absolutely delicious. Click here for the full recipe.

Garlic Mushroom and Ibérico Ham Pintxo

What I Iove about this Basque pintxo most is the way the flavours and textures of the earthy mushrooms combine the nutty Ibérico ham. These are then elevated by the garlic oil flavoured with sherry vinegar. Incredibly quick and easy to prepare and cook, the mushrooms and ham are stacked and held in place with a wooden toothpick atop a slice of toasted baguette, cut on the bias. See how it’s done here.

Txangurro Tartlets

Whilst this recipe takes a little more preparation, once you master how to make pintxos like these delicious pre-dinner canapés, they’ll be part of your repertoire. Inspired by the traditional Txangurro a la Donostiarra, these are one of the pintxos San Sebastian is famous for. The slow cooked spider crab meat, shallot, leek and tomato filling is flambéd with Cognac, spooned into crispy tartlets and baked under a hot grill. It’s a fabulous little pintxo recipe.

Rabas

Fresh squid figure often in Spanish pintxo recipes. Rabas is a classic Sunday pintxo which is half inch strips of fried squid in a crunchy and light golden batter. What makes a real difference to this pintxo recipe is to make the batter the day before and also not to overcook the squid to avoid it turning rubbery. I always enjoy my Rabas with a liberal squeeze of lemon and an ice cold beer. My Rabas pintxo recipe is here.

Tigres Stuffed Mussels

There are numerous pintxos Bilbao is responsible for creating and these Tigres are an absolute classic that have been consumed in their hundreds in Baste Taberna in old town Bilbao for over 30 years. You need really good quality fresh mussels that are chopped and mixed with onions, paprika and tomatoes and stuffed into the mussel shells with a thick béchamel. They’re then rolled in breadcrumbs and golden fried to this easy step-by-step recipe.

Iberico Ham Croissants

This is a personal favourite recipe of mine and my wife. These are pintxos San Sebastian diners absolutely adore and we first tried these in Ganbara, a favourite restaurant and bar of ours in the town’s old quarter. The croissants are impossible to resist with their delicious buttery, golden, flaky pastry and salty nutty ham. Don’t be frightened to try making the croissants, my recipe takes you through every step to ensure you get perfect pintxos.

 

Top 10 Pintxo Bars in Bilbao

Bilbao is my city, so I’m pretty well qualified when it comes to recommending pintxo bars. What a city it is too. It’s perfect for wandering around and discovering delicious local delicacies, just follow your nose. Alternatively, you could take this walking tour which takes in ten of my favourite pintxo bars. Before we start, let’s have a little bit of context.

Bustling Bilbao

Neighbour city of San Sebastien, Bilbao is in the heart of the Basque Country in northern Spain. From the moment you set foot in the city, it becomes immediately apparent that there’s a lively dining scene. Choices span from casual corner pintxo bars to highly respected Michelin-starred restaurants.

Bilbao is blessed with a host of museums and galleries from Frank Gehry’s ground-breaking Guggenheim Museum in the Arts District to the Museum of Fine Arts and Maritime Museum. There is also the striking Azkuna Zentroa, which is the city’s premiere culture and leisure centre designed by Philippe Starck which contrasts with Bilbao old town and its art deco-style La Ribera Market – Europe’s largest indoor market which is packed with stalls and restaurants offering incredible traditional food and drink.

Pintxo bar hopping

Pintxos are the Basque country’s equivalent of tapas and bar hopping is in the blood of most Bilbainos. It’s easy to see why as enjoying these small plates is not only highly sociable, great fun and tremendously rewarding – you get to sample a huge diversity of local specialities for just a few euros. Many pintxo bars also offer a menú del día which is usually astounding value.

For our pintxo bar walking tour, we start in Calle and Kalea Licenciado Poza area, Bilbao’s Mecca of pintxo culture. We then work our way east, over the Bilbao estuary and down into Santa Maria in the old town. Walking, it takes just 35 minutes, but that’s without stopping, so add a good few hours if you want to sample the best pintxo on offer at your leisure. Please note that these bars are numbered in sequential walking order and not their top 10 ranking – we’ll let you decide which is best.

1. Gaztandegui

If you’re a fan of fine cheese and wine, this is very much your place. Behind its traditional wooden façade, their specialities include melted cheese pintxos and their signature cheese and mushroom pancakes with piquillo pepper sauce are to die for.

Location: García Rivero Maisuaren Kalea, 10

2. La Viña del Ensanche

Established in 1927, this is one of the oldest bars in Bilbao. Here you’ll see whole hams hanging from the bar – not just any hams, but the very best Jamon Ibérico in Bilbao. You must try their hot pintxo plates such as their foie, wild mushroom and potato foam pan or their hake and piquillo peppers that can be served in larger portions. Don’t leave without trying their cheese ice cream. Excellent draft beers and top wines by the glass, plus a kitchen workshop and store.

Location: Diputación Kalea,10
lavinadelensanche.com/en/

3. El Globo

This is a small but seriously busy bar at lunch and dinner times, so do get in early. This Michelin-recommended pintxo bar is famed for its sensational ‘txangurro gratinado’ spider crab gratin. Also highly recommended are their spicy morcilla balls crusted in peanuts and their artichoke tempura with crispy ham and sesame seeds. All delicious.

Location: Diputación Kalea, 8
barelglobo.es/home

4. Café Iruña

The pintxos at Café Iruña are as impressive as the Mudéjar inspired interior décor of this bar that dates back to 1903. Fabulous wall tiles, wooden carved ceilings and stained glass windows are the perfect backdrop to the stunning dishes. For me, their highlight is their ‘pintxos morunos’, lamb skewers barbecued to order and served in a spicy lemony sauce. There’s a great value for money menu del día, too.

Location: Colón de Larreátegui Kalea, 13
www.cafeirunabilbao.net

5. Gure Toki

Pintxo bars don’t come more highly decorated than the multi award-winning Gure Toki in the old quarter’s Plaza Nueva. Taste the traditional and innovative mix of pintxos and it’s easy to understand why it’s Michelin recommended. Don’t leave Bilbao without trying their oxtail croquettes, idiazabal cheese soup with quail egg and wild mushrooms, grilled foie with apples and Pedro Ximénez.

Location: Plaza Nueva, 12
www.guretoki.com

6. Bacaicoa

Tucked away in the top corner of Plaza Miguel de Unamuno in the old quarter, Bacaicoa is a real gem. This buzzing pintxo bar is specialises in dishes using mushrooms, croquetas and chorizo. In fact, their txori al infierno – aka hells’ chorizo – is particularly delicious and fiery. There is also a good selection of wines, draught beers and Vermouths.

Location: Plaza Miguel Unamuno, 2

7. Baste

I love this family run bar and restaurant which was founded in 1969 and specialises in seafood and authentic traditional Basque pintxo. It’s famous throughout Bilbao for its ‘tigres’ – a stuffed mussel shell filled with thick bechamel, rolled in breadcrumbs and fried until golden brown. They’re sold singularly and they’re very popular, so catch them if you can!

Location: Muñoz María Kalea, 6

8. Motrikes

Now it’s not that easy to find vegetarian pintxos, but if you are a vegetarian of fancy a break from eat or fish, head to this cool little pintxo bar located in the 7 streets, old quarter. This is where you’ll find the best spicy mushrooms on toast in Bilbao. The staff are wonderfully friendly, the wine is great, too.

Location: Goienkale, 41

9. Taberna Basaras

Just a 2-minute walk from the fabulous Ribera Market in the old quarter, his unassuming pintxo bar gives fast and friendly service and specialises in Cantábrico anchovies. These are served on sliced bread with a thin strip of a spicy pepper called ‘alegria riojana’. They’re also renowned for their tortilla de patatas and their choice of quality wines.

Location: Pilota Kalea, 2
taberna-basaras.negocio.site

10. Irrintzi

Finally, our walking tour ends at what is the catalyst of modern pintxos in Bilbao… Irrintzi. There’s always something new, colourful and intriguing. I’d recommend that you feast on falafel with shitake mushrooms, pork knuckle with vegetables, black bread with calamari and mini steak tacos. You won’t regret it.

Location: Andra Maria Kalea, 8
irrintzi.es