Pinchos (tapas) of padron peppers, chicken wings, oyster mushrooms, parsnips and carrots

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.

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.

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.

In the same pan, fry the padron peppers. Keep the peppers with the mushrooms in a warm place.

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.