txipiroi

Austin is not near the Bay of Biscay, but the Gulf Coast is four hours away.

Pintxos Antxoas:
Slice fresh bread into small bite size portions
Dice 3 cloves of garlic & 2 small jalepenos and mix well
Place mixture on top of the bread
Place 1 anchovy on top of each piece of bread
Place one half of a grape on top

Slice a fresh fig into even pieces
Place the garlic & pepper mixture from above into each fig
Wrap one anchovy around each fig and secure with a pintxo skewer












Risotto Txipiroi:
Saute 1/4 cup of garlic in a deep skillet with olive oil

Add 1/2 cup risotto rice when beginning to brown
Stir until the rice begins to stick, then add 1/2 cup white or rose wine (I used a Provence rose tonight)
Saute until the rice begins to stick again.
Add 1/4 cup vegetable broth and continue to stir
Add 2 cups chopped spinach
Continue to saute, adding vegetable broth or water until it is all absorbed again.
Add tomatoes and dried herbs (oregano, basil, chervil) after about 15 minutes.
Clean well, then slice 4 squid tubes into rings
Add the squid rings and any tentacles to the risotto
Continue to stir
Add a fresh herbs (basil, chervil) and jalapenos if desired
Season with dried paprika & cayenne, salt & pepper if desired