Basque Pintxos: 8 Recipes
Eight pintxos recipes as Basque bars build them: hake kokotxas in pil pil, sukalki stew, brandade with piquillo cream, blood sausage fritters.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 54 min total
- FREE
Introduction
- FREE
#1 Anchovies Matrimonio with Piperade
- FREE
#2 Traditional Sukalki Stew
- FREE
#3 Hake Brandade with Piquillos Cream
- PRO
#4 Red Shrimp Salpicón with Cured Yolk Cream
- PRO
#5 Blood Sausage Fritters with Roasted Apple Cream
- PRO
#6 Pelayo-Style Squid in Onion Stew
- PRO
#7 Pil Pil Hake Kokotxas with Basque Spider Crab
- PRO
#8 Codfish Omelet with Brandade Foam
About this course
Eight pintxos recipes, traditional and modern in equal measure. Anchovies matrimonio with piperade, a sukalki stew of veal cheek, hake brandade with piquillo cream, red shrimp salpicón with cured yolk, blood sausage fritters with roasted apple, squid Pelayo style, hake kokotxas in pil pil, and a codfish omelet under brandade foam.
Two techniques carry most of it. A sofrito cooked slowly enough to build real depth, and a pil pil emulsified on gelatin and oil alone until it turns silky. The warm dishes lean on the first, the delicate bites on the second, and either way the whole idea has to land in a single mouthful.
You leave able to run a pintxos section: eight items that prep ahead, finish to order and hold through a service, plated with intent whether they sit on toast or arrive as a small plate.
Lessons
8
Video
54 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Emulsify a pil pil for hake kokotxas on gelatin, oil and movement alone.
Cook a traditional sukalki stew down to a single bite that holds on bread.
Build brandade, piquillo cream and cured yolk cream for cold pintxos recipes.
Fry blood sausage fritters and set them against a roasted apple cream.
Pintxos today, seaweed butters tomorrow.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Xabier Goikoetxea
Executive Chef, Oria, Barcelona · Seven years leading R&D for Martín Berasategui
Xabier Goikoetxea trained at the Escuela de Hostelería de Leioa and cooked at Etxanobe and Andra Mari before leading research and development at Martín Berasategui's flagship restaurant for seven years.
He took further training at the Basque Culinary Center and spent more than fifteen years inside the Berasategui group. He is now executive chef at Oria in Barcelona, a starred kitchen where he cooks Basque tradition with a Catalan influence. This class is that cooking reduced to eight bar-sized plates.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to pintxos or long familiar
Cooks new to pintxos and those who know them well, working each bite from the sauce to the plate.
A counter worth lingering over
Cooks who want the sofrito built and the pil pil emulsified silky, the technique under every pintxo.
Anyone who wants more from pintxos
Kokotxas, brandade and sukalki enthusiasts who want to cook the Basque counter themselves.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
Basque Pintxos · Xabier Goikoetxea
