Pintxos (Tapas) with Padron Peppers, Chicken Wings, Oyster Mushrooms, Parsnip, and Carrot

Appetizers | Spanish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pintxos (Tapas) with Padron Peppers, Chicken Wings, Oyster Mushrooms, Parsnip, and Carrot

Ingredients

Pasilla Pepper - 8 pieces
Duck wings - 4 pieces
Oyster Mushrooms - 8 pieces
Parsnip - 1 piece
Olive Oil - to taste
Carrot - 1 piece
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Wash the vegetables, peel the parsnip and carrot. Boil the parsnip and carrot in salted water until tender. Drain the water and mash the vegetables with a pestle, adding salt and pepper.

Step 2

Cut the chicken wings into three parts, discarding the tips. Remove the bones from the remaining pieces. Brush the wings with olive oil and season with salt. Bake in an oven preheated to 410°F until cooked through. Optionally, marinate the meat in your favorite way beforehand.

Step 3

Clean the oyster mushrooms and season with salt. In a hot grill pan with a few drops of olive oil, sauté the mushrooms for 40–60 seconds on each side. Place on a plate and keep warm.

Step 4

In the same pan, roast the padron peppers. Keep the peppers warm with the mushrooms.

Step 5

On a large platter, arrange the oyster mushrooms, top each mushroom with the parsnip and carrot puree, place a piece of chicken wing on top of the vegetables, and crown with a padron pepper. Secure the construction with a toothpick. If anything has cooled down, you can reheat the finished pintxos in the microwave or in the still-warm oven after the chicken.