Seafood pinchos
Author:
Cooking Together
Servings: 6
Cooking time: 15 min
Traditional Spanish seafood pintxos - for an appetizer
Ingredients
| small wheat buns 6 pieces |
| sea cocktail in oil 200 g |
| red onion 30 g |
| celery stalk 50 g |
| cucumber 60 g |
| garlic 2 cloves |
| parsley 10 g |
| olive oil 20 ml |
| TO TASTE: |
| chili pepper |
| salt |
| black pepper |
Instructions
Step 1
Cut the buns in half. Remove some of the crumbs, brush the halves of the buns inside and outside with olive oil and dry in the oven at 180 degrees for 5 minutes (if the buns are very fresh and crisp, they do not need to be dried in the oven).
Step 2
Chop and combine the garlic, chili pepper, onion, celery, parsley and peeled cucumber in a bowl. Strain the sea shake from the oil and add to the rest of the ingredients. Salt, pepper, mix and spread the filling on the bottom halves of the buns. Cover with the top halves and secure with skewers. Enjoy.
