Pinchos of pickled sprat, papaya and tomato marmalade

4 servings

30 minutes

Pinchos made from marinated sprats, papaya, and tomato marmalade are an exquisite example of Spanish gastronomy that combines freshness, acidity, and sweet notes in one magnificent dish. This delicacy is inspired by the tradition of tapas, where small portions become a true explosion of flavors. The sprats marinated in a fragrant solution with lemon and spices gain spiciness, while the juicy papaya offers exotic sweetness. The finishing touch is the tomato marmalade that adds depth and richness to the flavor. These pinchos are perfect as an elegant appetizer for wine, impressing with their contrast of textures and shades. The secret to their appeal lies in the balance between salty, sour, and sweet that turns each portion into gastronomic art. Spaniards know how to enjoy flavor well, and this recipe is a vivid testament to that.

Energy value per serving

• Calories: 522.6
• Proteins: 9.4g
• Fats: 2.9g
• Carbohydrates: 94.3g

Ingredients

• Papaya: 1 pc
• Lemon: 1 pc
• Vinegar: 3 tbsp
• Water: 5 tbsp
• Salt: 2 tbsp
• Black peppercorns: 6 pc
• Bay leaf: 1 pc
• Chili pepper: 1 pc
• Extra virgin olive oil: to taste
• Tomato marmalade: to taste
• Sprat: 10 pc

Cooking steps

1. Use scissors to remove the head, tail, and belly of the sprat. Using scissors as tweezers, lift the dorsal fin and pull it out. Use your fingers to remove the fish's innards and cut the sprat into two parts with them. Rinse the fillet under running water.

   Required ingredients:

   • Sprat: 10 pieces

2. In a glass or enamel bowl, mix water, vinegar, and lemon juice. Add black peppercorns, bay leaf, chili, and one to two tablespoons of salt (or to taste). Place the sprat in the marinade, mix well, and leave in the refrigerator for a couple of hours. After this time, dry the fillets of the marinated sprat between paper towels.

   Required ingredients:

   • Water: 5 tablespoon
   • Vinegar: 3 tablespoons
   • Lemon: 1 piece
   • Black peppercorns: 6 pieces
   • Bay leaf: 1 piece
   • Chili pepper: 1 piece
   • Salt: 2 tablespoons
   • Sprat: 10 pieces

3. Clean the ripe papaya and cut it into short rectangles the width of the sprat fillet.

   Required ingredients:

   • Papaya: 1 piece

4. Wrap each piece of papaya with marinated sprat fillet and secure with wooden sticks. Place a bit of tomato jam on the pincho, drizzle with good olive oil and balsamic vinegar.

   Required ingredients:

   • Papaya: 1 piece
   • Sprat: 10 pieces
   • Tomato marmalade:  to taste
   • Extra virgin olive oil:  to taste