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Pintxo (pronounced peen-cho) is a Spanish Tapas Bar located in the heart of Belltown. Pintxo’s micro-kitchen, smaller than most food truck kitchens, produces a vast array of small bites from traditional favorites such as Tortilla Española, Bacalao Fritters, Montaditos de Serrano and Patatas Bravas to modern takes on the traditional dishes from various culinary regions of Spain, including San Sebastian, Barcelona and Madrid.

 

SIP Northwest Magazine & Pintxo Paella

We were thrilled to have the folks form SIP Northwest attend our first Paella cooking class with Cory and Emelio. Check out what they had to say:

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Become a Paellero at Pintxo’s Paella Cooking Classes
by Erin James
Sofrito : /soˈfɾito/ : noun

A flavor base, particularly in Spanish cooking, best known for paella.

Paellero: / pae-ye-ro / : noun
The person making the paella.

“In paella, we like making it here at the restaurant with a focus on sofrito,” says Cory Chigbrow, co-owner of Seattle Spanish tapas bar Pinxto. “We find it to be the heart and soul of the dish.”

In a paella cooking class on Monday night, seven of us ravenous students hovered over individual gas burners topped with individual mini paella pans, eager to hear what classified chef insight Chigbow and sous chef Emelio Sansone might leak. For Chigbrow and Sansone — who run the kitchen at this humble neighborhood joint that has held its location in the constantly revolving restaurant door of Belltown since 2010 — it all starts with the sofrito. Pintxo’s proprietary recipe, like many others, focuses on the slow-cooking of onion, garlic and canned tomato, plus sugar, spices and olive oil, a process that takes a minimum of an hour and deepens in flavor closer to three.

This paella series kicked off for the winter on Monday and is offered on select Monday nights in December, January and February, providing guests with a hands-off experience making one house paella and witnessing the production of another, plus recipes, wine and more wine.

With the strums of Rodrigo y Gabriela playing softly in the background, prepped ingredients were portioned on the table and we dug in on the recipe of mixta paella, a modern paella with chicken, shrimp, sausage and bacon. The gentle guidance of Chigbrow and colorful commentary from Sansone — my favorite was his rhyming rule of thumb for dicing ingredients: “if it looks the same, it cooks the same” — take attendees on a spirited tour through the true simplicity of the traditional Valencian dish.

Outside of the equal dices and sofrito, Sansone says his choice component is the broth. “Once you get the fundamentals, you can really layer on the flavors,” he adds. “Flavors will start resining and developing in the pan.”

A subtle master of one-liners, Chigbrow also offers up touchstone advice, like taping the end of the spoon in the pan while the paella is cooking down to check the rice. Since no stirring is allowed, this allows you to check the cooked condition of the rice: if you hear the metal, there’s still liquid in the dish that needs to cook down. If you hear a “dead,” dull sound, the rice is sticking to the bottom, crisping and nearly ready for eating.

My biggest takeaways from this class: there are no short cuts for sofrito, increasing quantities for a larger party is easy as the proportions typically scale up naturally, there is only one liquid addition (unlike risotto) and you must give it your all. “Go into every paella like it’s the best you’ve ever done,” Chigbrow instructs. “And then it will be.”

Whether or not manifesting your paella’s destiny truly makes a difference in the end, a solid recipe does. And you get two of those at Pintxo’s delicious and time-effective (we cooked, ate, bragged and laughed in just over two hours) course is $90, for more than enough paella to feed a small Castellón village. This bill also includes roughly two glasses of wine and a sherry tasting featuring the benchmark wines of Lustau from Spain’s famed Jerez region.

Paella is also prepared and plated by the two resident paelleros every Sunday, for $16 a plate until the restaurant runs out. The recipes range and flex with the seasons, with a full list of the 2017 year’s remaining menus found on Pintxo’s site.

Sangria Recipe

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Sangria is a perfect cocktail year round.

Bring ours (and your) favorite sangria to your holiday event.  To make our Pintxo Sangria you’ll need 2 days, red wine, dry vermouth, oranges, rosemary and cinnamon.

 

 

 

 

Shopping List:

Inexpensive Spanish Red Wine. We love Flaco Tempranillo (under $8) available at The Paris-Madrid Grocery in Pike Place market

Spanish Dry Vermouth. We love the Yzaguirre Spanish Vermouth available at local high-end groceries and the Paris-Madrid Grocery.

1 medium orange, cut into slices.

1 cinnamon stick +  more for garnish

Simple syrup (equal parts hot water and granulated sugar)

Fresh rosemary Sprigs for garnish

Method:

Pour 1 bottle of wine, 4 oz of Vermouth, 1 and 1/4 oz of simple syrup, orange slices and 1 cinnamon stick into air tight container. Set in refridgator for 2 days before imbibing.

Pour over ice. Garnish with fresh cut oranges and a sprig of rosemary (pro tip: slap the sprig of rosemary between your hands before using as garnish. The pressure opens up the herb and releases the oils).

What to do with the rest of the dry vermouth? Drink it! Pour 3 oz over ice with a orange peel and a spring of rosemary + a splash of soda water. Or garnish with a thyme and a few crushed cranberries and fresh orange slices + a splash of cava or sparkling wine. What to eat with your Vermouth? Anything Spanish – olives, almonds, jamon, chorizo, canned fish, aioli and bread…

Cloudburst Brewing – Happy Little Clouds Lager

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Hey Seattle Beer Fans! We’er excited to bring you a local, exclusive Lager from our friends at Cloudburst Brewing, located just on the cusp of Pike Place Market. Here at Pintxo, we’re all about what’s best   – that means using, local, small/family owned purveyors for food products, wine and beer!

 

A little note from the folks at Cloudburst:
“A Bob Ross inspired Dry-Hopped Pilsner
We believe everyday is a good day when you brew. Start out, by believing here. A little touch of pilsner malt here, a little push of German and American hops there, caressed very gently layer after layer after layer. There are no limits here.
5.2% abv, 32 IBUs”

It’s not easy to gain a place on our small tap system and we couldn’t be more honored to host Cloudburst Brewing’s, Happy Little Clouds Lager. It’s not avaiable in their tap room or, really, anywhere else in Belltown. Stop in for a schooner ($4 during Happy Hour). It’s light, floral and paris perfectly with our Crab stuffed piquillo peppers, Croquettes de jamon serrano and Black cod with beluga lentils.

International Sherry Week! November 7th-12th

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Join us November 7th -12th for food pairings, sherry flights and sherry cocktails!

We are thrilled to participate in International Sherry Week! Our love for sherry runs deep – we first fell in love with the historic wine when we opened our doors in 2010 – a bit before sherry made its comeback in craft cocktails and on wine lists. We’ve been brining you some of our favorites over the years and can’t wait  to have these small-batch, independently crafted sherries on our list starting Nov 7th –  “The Almacenistas”.

 

 

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A bit more about the beautiful Almacenistas line from Lustau:

“Almacenistas are independent professionals or entrepreneurs who have been historically producing and ageing Sherry. The love and care of Almacenista for their activity is shown in their limited Soleras of the finest and rarest Sherries. This Soleras are still operated by the original artisanal methods. Lustau was founded in 1896 as an Almacenista itself and has wanted to pay a tribute to this anonymous role in the Sherry trade by creating this very special range of Sherries.”

 

Introducing Seapine Brewing to our line-up!

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Our tap system is small & we take our beer very seriously. It’s not easy to take over a handle. The incredible folks at Seapine Brewing are making the best IPA in the city. It pairs perfectly with our food – nicely balanced, grapefruit notes & a gorgeous color. Stop in for a caña & a plate of croquettes any nigh of the week! #spaininseattle

Bacon Wrapped Date Eating Competition

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It’s BACK! 

Our Bacon Wrapped Date Eating Competition is back! After a 2 year hiatus, we are ready to host the eating competition of the year. Sit down with fellow competitors at Pintxo’s banquet and take down 50 dates in 30 minutes. If you win, you’re entitled to a $100.00 gift certificate to Pintxo.

 

 

 

8 Contestants

$20.00/contestant (see admission information below)

Tuesday, October 18th

Begins at 5:15pm (sharp)

Ends at 5:45pm

REGISTER HERE 

 Admission information for contestants: 

  • We are charging an admission fee because we want to know you are serious about attending & eating. Our chefs spend hours pitting, stuffing, rolling, and baking those delicious little bundles. It takes time and energy.
  • Your admission fee to participate will be donated to Mary’s Place, a belltown non-profit, a leading voice for homeless women, children, and families in emergency situations. If you don’t show – your money is doing good work. If you do show – you have a chance to win & your money is doing good work. Either way, Mary’s Place gets your admission fee.

What it takes to win:

  • Be the first contestant to consume all 50 bacon wrapped dates in under 30 minutes.
  • We will also have a few local celebrity judges handing out consolation prizes the day of the event.

Coming to watch the contest and want to donate directly to Mary’s Place? Go Here.

Make a reservation to dine and drink during the competition, Go here

Stay updated about the event:

Facebook

Instagram

Take down all 50, you’ll  have consumed:

1 1/4 pounds of bacon

25 whole Medjool dates

1.5 pounds of Spanish goat cheese

World Tapas Day! Thursday June 16th!

World Tapas Day!

Small TApas table

Join us in celebrating our favorite food culture, Tapas!

We’ll be honoring the day by offering 20% off our dinner menu from open to close (only on Thursday June 16th). Stop in for a plate or two and celebrate the best eating culture in the world – tapas!

We recommend a reservation  – You can find us on open table or make a reservation through our website (www.pintxoseattle.com/reservations)

National Negroni Week!

7 Days, 3 Ingredients, 1 simple way to give back! Brought to you by Campari and Imbibe Magazine:

Welcome to Negroni Week, presented by Imbibe Magazine and Campari.Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. From 2013 to 2014, Negroni Week grew from more than 100 participating venues to more than 1,200 participating venues around the world and more than $120,000 raised for charities.

 

NegroniHere at Pintxo, we are super excited to bring your our Barrel Aged Negroni featuring –  Bulldog Gin, Yzaguirre sweet vermouth, Cynar 70, Campari, & our house-made peopercorn tincture. We’ll have our negroni on tap (yes, on tap!) with $1 of every purchase going to the Susan G Komen breast cancer research until June 12th.

Stop in during Happy Hour for $2 off any signature cocktail.