Pinchos (tapas) of padron peppers, chicken wings, oyster mushrooms, parsnips and carrots
4 servings
40 minutes
Pinchos are a celebration of flavors inspired by Spanish tapas traditions. Small portions perfect for friendly gatherings combine crispy baked chicken, sweet parsnip puree, and aromatic oyster mushrooms with a hint of smoky padron pepper. In Spain, tapas are not just food but a way of communication.
1
Wash the vegetables, peel the parsnip and carrot. Boil the parsnip and carrot in salted water until cooked. Then drain the water and mash the vegetables into a puree, adding salt and pepper.
- Parsnip root: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Cut chicken wings into three parts, discard the outer phalanges. Remove bones from the remaining pieces. Brush the wings with olive oil and salt. Bake in an oven preheated to 210 degrees until cooked through. If desired, the meat can be marinated beforehand in your favorite way.
- Chicken wings: 4 pieces
- Extra virgin olive oil: to taste
- Salt: to taste
3
Clean the mushrooms and salt them. In a hot grill pan with a few drops of olive oil, fry the mushrooms on each side for 40-60 seconds. Place on a plate and keep it in a warm place.
- Oyster mushrooms: 8 pieces
- Salt: to taste
- Extra virgin olive oil: to taste
4
In the same pan, fry the padron peppers. Keep the peppers with the mushrooms in a warm place.
- Padron pepper: 8 pieces
5
On a large platter, arrange the oyster mushrooms, topping each mushroom with a puree of parsnip and carrot, then place a piece of chicken wing on top of the vegetables, crowned with a padron pepper. Secure the structure with a toothpick. If anything has cooled down, you can reheat the finished pinchos in the microwave or in the still-warm oven after the chicken.
- Oyster mushrooms: 8 pieces
- Parsnip root: 1 piece
- Carrot: 1 piece
- Chicken wings: 4 pieces
- Padron pepper: 8 pieces