Pinchos are little dishes that are served up in the North of Spain. Try out this classic Spanish omelette with a special twist: smoked salmon salad on the inside!

Is a Sardine an Anchovy? Although they look similar and share many characteristics, both being oily fish, sardines and anchovies (or boquerones) are two different species. The similarities lie in their color and size, which are more or less alike. The main physical difference is in the mouth: the anchovy has a wide and elongated mouth, while the sardine has a small and short mouth. Similarly, the sardine has a more pronounced belly, while the anchovy is more slender. Whether sardine or anchovy, in summer, we should take advantage of their season to incorporate them more often into our menu. It is called 'sardina anchoada' because it undergoes the same maturation process as the anchovy, with layers of salt and a weight to press the fish, and a wait of between six months to one or two years. Afterward, it is cleaned of bones and skin, served or packaged with olive or sunflower oil, or even a mix of both.

The wavy ribbons I used in"Party hors d'oeuvres Pinchos got a lot of great comments, so I made this.If you want to stand the pinchos on end, don't put them on picks and then line them up. Put the ingredient you want to use on the bottom on the serving plate first, and then combine with the other ingredients that have been put on the pick. This way they won't fall over easily.Use a flat, stable ingredient on the bottom. For 6. Recipe by Banirapurin

To explain what Gulas are, it's necessary to mention angulas. Angulas are baby eels, considered a culinary delicacy due to their rarity and the difficulty of catching them, which makes them very expensive. Angulas live in freshwater and travel from rivers to the Caribbean Sea to spawn. Each female lays between 500,000 and 4,000,000 eggs, and the angulas hatch, initially measuring less than a millimeter. They then begin an eleven-month journey back to European rivers, where they live as adults. This process was only discovered last century, solving the mystery of why no eel eggs were found in the rivers where adult eels lived. When angulas reach the river mouth, they are about 2 to 3 inches (5 to 7 cm) long and about 1/12 inch (2 mm) thick. They are caught there before swimming upstream. Due to increased demand and declining numbers, research began to create a substitute. This led to the creation of Gulas, a Japanese-inspired product introduced in 1991. Gulas are made from white fish fillet, minced and washed to create a pure protein, fat-free food.

I was put in charge of making hors d'oeuvres for our potluck New Year's party, so I made these.There were tons of other dishes on the table, so I made them compact and colorful.They were perfect for enjoying in a big noisy crowd.If you want the pinchos to stand up straight, instead of skewering everything on the picks before lining them up, place the component that will be on the bottom on the serving plate first, skewer all the other components, then stick the pick through the element on the plate. This way they are far less likely to fall over. The component on the bottom should be something flat and/or stable. For 6 servings. Recipe by Banirapurin

Very easy and very good! I found it in a book about pintxos.

A few years ago, my husband and I visited the Basque Country. We had a wonderful time enjoying the food, wine, and the warm hospitality of the people we met. Inspired by that trip, I decided to make a small tribute to the delicious pinchos we tried. This is just my humble take, and I apologize if it’s not completely traditional. We really enjoyed them at home, and I hope this inspires you too.

I really like the taste of the garlic-soy sauce shiso leaves with cream cheese. I wanted to make easy finger food using Christmas colors.This is delicious served with garlic bread. Recipe by Yukirinrin

Whenever I try to eat meat-wrapped onigiri they always fall apart and it makes them really hard to eat. That's why I made them into small, bite-sized balls.I used sushi vinegar this time, but they probably taste nice cooked in store-bought sauce too.These pinchos taste great when cold too. You can store them in the freezer and heat them back up in the microwave later. Recipe by nyaop

After visiting Spain’s San Sebastián , I discovered the wonder of Pintxos. These little tapas are inventive and delicious. They also are easy to make for a fun time with friends/family

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