Pintxos de Mariscos (Seafood Pintxos)

Ingredients

• 12 large shrimp, peeled and deveined (300g) 12 large shrimp, peeled and deveined (300g)
• 8 small squid tubes, cleaned and sliced into rings (200g) 8 small squid tubes, cleaned and sliced into rings (200g)
• 1 octopus tentacle, cooked and sliced into bite-sized pieces (200g) 1 octopus tentacle, cooked and sliced into bite-sized pieces (200g)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• 12 small slices of crusty bread, toasted 12 small slices of crusty bread, toasted

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, smoked paprika, lemon juice, salt, and pepper.
2. 2.
   Add the shrimp, squid, and octopus to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated seafood onto skewers, alternating between shrimp, squid, and octopus.
5. 5.
   Grill the skewers for 2-3 minutes on each side until the seafood is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Place a slice of toasted bread on a serving plate and top it with a skewer of grilled seafood.
8. 8.
   Repeat the process for the remaining skewers.
9. 9.
   Serve the Pintxos de Mariscos immediately and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Squid — To achieve tender squid, either cook it quickly over high heat or simmer it gently for a longer period. Avoid overcooking, as it can result in a rubbery texture.
• Octopus — If using raw octopus, it needs to be cooked before slicing. You can simmer it in salted water for about 1 hour until tender. Alternatively, you can purchase pre-cooked octopus from your local seafood market.

Tips & Tricks

• For an extra burst of flavor, sprinkle some chopped fresh parsley or cilantro over the grilled seafood before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Experiment with different types of seafood, such as scallops or mussels, to create your own unique twist on this classic dish.
• If you don't have access to a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.
• Serve the Pintxos de Mariscos with a side of aioli or Romesco sauce for dipping.

Serving advice

Arrange the Pintxos de Mariscos on a platter, garnished with lemon wedges and a sprinkle of paprika. Encourage your guests to savor each skewer, enjoying the combination of flavors and textures. Serve them as a delightful appetizer at a tapas party or as part of a Spanish-inspired meal.

Presentation advice

To enhance the presentation, place the skewers on a bed of fresh lettuce leaves or edible flowers. Use colorful plates or wooden boards to showcase the vibrant colors of the seafood. Arrange the skewers in an alternating pattern to create an appealing visual display.