Chistorra Pintxos
Recipes with Chistorra
Bite-sized chistorra pieces on toothpicks with pimientos de padron, served the way they do it in Basque bars. Perfect with a glass of txakoli wine.
Prep Time
10 min
Cook Time
10 min
Servings
6
Difficulty
Easy
Ingredients
- 400g chistorra
- 200g pimientos de padron
- 3 tbsp olive oil
- Flaky sea salt
- Wooden toothpicks
- Crusty bread, sliced
- Optional: quince paste (membrillo) for a sweet contrast
Steps
Coil the chistorra into a spiral in a large dry skillet or with just a film of olive oil over medium heat. Cook for 3-4 minutes per side until the casing is crispy and golden. Let rest for 1 minute, then cut into 3-4cm pieces.
In the same pan over high heat, add a splash of olive oil and cook the pimientos de padron for 2-3 minutes, tossing frequently, until blistered and softened. Season generously with flaky salt.
Spear each chistorra piece with a toothpick. Arrange on a wooden board or plate alongside the blistered pimientos.
Add sliced crusty bread to the board. If using membrillo, cut it into small cubes and scatter them among the pintxos for a sweet-savory contrast.
Serve immediately while everything is hot. In true Basque fashion, pair with a glass of txakoli poured from a height to aerate it, or a cold Basque cider.
Tips
The pintxos tradition means one toothpick per piece -- each piece is a single bite meant to be eaten while standing at the bar. In many Basque bars, the bill is tallied by counting the toothpicks on your plate.