Pinches and Banderillas

Ingredients

• Sweet piparras
• Large carrots
• Spicy red paprika
• Salted almonds
• Dry manchego cheese
• Black pepper

Exquisite Gastronomic Creation: Pinches and Banderillas

Step-by-Step Guide

STEP 1:
Warm up the mussels for a few minute. Pour the piquillos into the pan and fry with salt and black pepper.

STEP 2:
Place one piece of piquillo on top of the carrot. Place the mussel and prick with a toothpick. Prepare the anchovies , artichoke, piparras and olives. Mount them on a long toothpick.

STEP 3:
Cut the cheese into triangles. Place anchovies inside the olives and almonds. Mount on top of the cheese base.

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Exquisite Ingredient Highlighted for Culinary Delights

ANCHOVY IN OLIVE OIL

Espinaler anchovies are caught in the Cantabrian Sea during the spring months and, after being preserved in salt, they are kept in the cellar for a long period of time, delicately caramelizing. After this period, they are manually cleaned with a trickle of water without breaking their fibers to provide the maximum and perfect flavor of the sea in this Cantabrian delicacy, and they are carefully packed in oil to maintain the traditional essence of one of the most valued products in our gastronomy.

MUSSEL PICKLED SAUCE

The quality of Espinaler Classic mussels rests on the cleanliness and purity of their waters. Preserved naturally, the juice of the mussel itself preserves the texture of the mussel meat, being soft and delicate.

ESPINALER ARCHITOKE HEARTS

Espinaler artichoke hearts come from Alicante or Murcian orchards, proof of their quality is in the origin. Artichoke hearts are the most precious, tasty and juicy part of the artichoke, and are ideal for fresh salads. They pair perfectly with Espinaler anchovies and are a perfect pantry stock to enjoy this food all year round.

WHOLE PEPPERS ESPINALER PIQUILLO

Roasted by direct flame with beech wood, they are peeled by hand without washing them in water or any other type of solution that detracts from the flavor of the fruit.

STUFFED ESPINALER OLIVES

Espinaler stuffed olives are of the Manzanilla Fina variety and of Extra Category, the most appreciated on the market. After a process of selecting the category and calibrating the best olives (caliber 160-200), they are carefully pitted and the anchovy-based filling is added. An excellent firm and juicy olive that has become the reference olive for the best aperitifs and celebrations.