How to plan the perfect pintxos party with José Pizarro

By
Eve O'Sullivan
Added
24 March, 2016

If you’ve always feared the level of multitasking required to serve tapas, then help is finally at hand. Follow José’s step-by-step guide to preparing pintxos in the most organised and stress-free manner possible, then sit back and enjoy the food with your friends.



José says

Don’t feel panicked when you think about preparing a pinxtos or multicourse menu. There is so much that you can easily prepare ahead, either in the hours or even days before. This means that on the day of your get-together, there will actually be very little to do, and you’ll be able to sit down and enjoy your meal with friends and family instead of rushing around.


The perfect pintxos menu for 4



Marinated White Anchovies with Tomatoes and Jamón Salad

Pan-Fried Guindillas

Classic Tortilla

Russian Salad with Prawns

Baked Crab

Salad of Partridge Escabeche with Walnuts and Figs

Squid Meatballs with Saffron and Almond Sauce

Chocolate Pots with Tejas de Tolosa



The day before... 


The baked crab

Cook the crabs and pick out all the meat and keep in bowls. Clean the shells, then store in the fridge.


The Russian salad
Make the mayonnaise for the salad, add the potatoes, carrots, peas and piquillo peppers. Boil the egg. Store in the fridge.


The partridge salad

Cook the partridge, shred the meat and toss with the reduced juices.Toast the walnuts. Store in separate airtight containers, and pop the partridge in the fridge.


The squid meatballs

Make the squid meatballs, shape them and chill in the fridge. Make the sauce for the meatballs up until just before you add the saffron and almonds, tip into a bowl and store in the fridge.




The chocolate pots

You can fully prepare these, then chill in the fridge until ready to serve. Make the tejas de tolosa and keep in an airtight container.


On the day...


An hour before...

Make the tortilla, then put on a serving plate.



15 minutes before...

Prepare the Marinated White Anchovies salad, then toss the partridge with the frisee lettuce and add the walnuts and figs.



When guests arrive...

Pan-fry the guindillas, then serve.


When you’re ready to eat...

Warm the sauce for the squid meatballs and finish with the saffron and almonds. Fry the meatballs and add to the sauce, then serve with the rest of the dishes.


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