Pintxos, the northern Spanish equivalent of tapas, are little snacks to eat with drinks. There are a huge variety of pintxos, often skewered (pintxo means skewer) and often, but not always, served on a piece of bread. Having just visited the Basque region, I can attest to their deliciousness. I enjoyed them with coffee for breakfast, with beer or wine and even, on a rainy day, with Orujo, a brandy made from the distillation of grape marc (the solids left after pressing grapes). Among the pintxos I tried: grilled fresh anchovies; cod croquettes; Spanish tortilla; anchovy skewers; fried squid in squid ink bread; baby squid with caramelised onions; olive skewers; mushrooms with caramelised onions; morcilla with grilled red peppers; and etc…
michelle picker cooks 