Basque Prawn and Piquillo Pepper Pintxo with Smoked Paprika Aioli

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Pintxos Vascos are the iconic bite-sized snacks served in the bustling old-town bars of San Sebastián, traditionally skewered with a toothpick and balanced on the rim of a small glass of txakoli wine. This version layers sweet fire-roasted piquillo peppers and garlicky prawns over a slice of crispy baguette, finished with a smoky paprika aioli that captures the soul of Basque country cooking in every bite.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 3 gSugar
• 20 gProtein
• 640 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the smoked paprika aioli

• 1 large egg yolk
• 1 small garlic clove, finely grated
• 1/2 teaspoon sweet smoked paprika (Pimentón de la Vera)
• 1/4 teaspoon kosher salt
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup mild olive oil
• 1 tablespoon warm water

For the prawns and assembly

• 12 large raw prawns (about 1 pound), peeled and deveined, tails on
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely minced
• 1/4 teaspoon crushed red chili flakes
• 1/2 teaspoon flaky sea salt
• 1/4 cup dry white wine
• 6 jarred roasted piquillo peppers, patted dry and halved lengthwise
• 1 small baguette, sliced on the bias into 12 (1/2-inch) rounds
• 2 tablespoons chopped flat-leaf parsley
• 1 lemon, cut into 6 wedges, for serving

Directions

1. Make the aioli: in a medium bowl whisk the egg yolk, grated garlic, smoked paprika, salt, and lemon juice until smooth. Slowly drizzle in the olive oil while whisking constantly until a thick mayonnaise forms, then whisk in the warm water to loosen slightly. Cover and refrigerate until ready to use.
2. Prepare the bread: preheat the broiler to high. Brush both sides of the baguette slices with a little olive oil and arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes per side until deeply golden and crisp. Set aside.
3. Pat the prawns very dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the prawns in a single layer and sear 60 to 90 seconds per side until just pink and barely cooked through. Transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and chili flakes and cook 30 seconds until fragrant but not browned. Pour in the white wine and scrape up any browned bits with a wooden spoon; simmer 1 minute to reduce slightly.
5. Return the prawns to the pan along with any accumulated juices and toss to coat for about 30 seconds to warm through. Remove from the heat and sprinkle with the flaky sea salt.
6. To assemble each pintxo: spread about 2 teaspoons of the smoked paprika aioli over a toasted baguette slice, top with a piquillo pepper half, then drape a prawn over the pepper so the tail drapes over the edge of the bread. Spear through the center with a cocktail pick to secure.
7. Arrange two pintxos on each small plate, scatter with chopped parsley, and serve immediately with a lemon wedge for squeezing over the top and small glasses of chilled txakoli or dry white wine.
8. Serve promptly while the bread is crisp and the prawns are warm; pintxos are at their best within minutes of assembly.
9. Optional finishing touch: lightly dust the assembled pintxos with a pinch of additional smoked paprika just before serving for extra color and aroma.

Cook’s Notes

• For food safety, use pasteurized eggs in the aioli if you prefer, or substitute 1/3 cup good-quality mayonnaise and stir in the smoked paprika, garlic, and lemon juice for a quick version.
• Pintxos are designed to be eaten in two or three bites; keep the bread-to-topping ratio balanced so each piece can be finished in one mouthful.
• Txakoli, the slightly effervescent Basque white wine, is the traditional pairing; a dry Albariño or Sauvignon Blanc also works well.
• If piquillo peppers are unavailable, roasted red bell pepper strips make an acceptable substitute, though the smoky sweetness of piquillos is signature.
• Toast the bread just before assembling so it stays crisp under the aioli and warm prawns.

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