You don’t know what to do this weekend? Why not invite your friends to a dinner of tapas and pinchos at home? If you do not want to spend the afternoon cooking you can propose your guests to bring their own pincho, and then you can choose the best of the night. And if you want to be the winner, we propose some options to emerge triumphant from the ‘competition’, of course, accompanying each proposal with a good wine to have a complete gourmet experience.
Stuffed squid with caramelized onions (for 4 people)
Cut the garlic, onions and pepper, all very thin. Add the three ingredients in a saucepan and let them for 40 minutes to caramelize the onions without adding sugar. Next, add the wine, let it reduce and get him away from the fire to cool down. Meanwhile, clean the squid carefully taking away the head and tentacles. When you have them ready and onion is cool, fill them and put them in a pan with a little garlic and parsley.
To accompany this cover choose Diamante white wine, slightly floral nose with notes of ripe fruit.Do not forget to serve it at a temperature of 8!
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Filo pastry filled with duck hunting (for two)
Although the name may sound complicated, this pincho is actually very simple and you’ll have it ready in 35 minutes. You need 4 sheets of filo pastry, duck breast, an onion, a green pepper, a tablespoon of soy sauce, egg, olive oil, salt, and ground black pepper.
Cook the egg in boiling water for ten minutes. Remove it, cool it, cut it, and place it in a bowl. Fry the onion in a pan with a little olive oil and a touch of salt. Add to onion green pepper, also chopped, and let it brown a little. Then put everything on the egg.
Cook the duck breast in the same pan adding salt and pepper, and let it until is well cooked. After cut and mix with the other ingredients, and add soy sauce.
Place in the center of each sheet a little of the mixture and roll it or give it any way you want and, finally, fry the pasta brick filled with duck in a lot of olive oil.
For this pincho choose Rosado Rioja Bordon, who stands by the nose of raspberry and citrus notes, and on the palate is fresh, tasty and very broad. Serve at a temperature of between 9 and 10.
Pork tenderloin with foie gras and apple
This pincho is easy and quick to make. To give out about ten units you will need a 500 grams pork tenderloin, half an apple, foie gras, bread, salt and pepper, cream cheese, cream and balsamic vinegar.
Cut the tenderloin into pieces of 1 to 1.5 cm thick, add salt and pepper, and grill it. Put in the oven as many bread slices as you need. Cut the apple and put it the oven, adding a bit of oil.
To prepare the pinchos put each sheet apple on each slice of bread, then add foie and over tenderloin. Take a teaspoon of cheese on each pincho and give a blow furnace. Garnish with a little vinegar and mouth.
To accompany this pincho opt for a RB Rioja Bordon, a rich and modern wine that surprises by its color and expressiveness. Serve it at 14 and prepare to win because, you know, with a glass of Rioja Bordon life tastes better.