Tapas no.3: Pinchos from Movida Rustica

I lived in Seville for three months in 2008 and Granada for 3 months in 2002. One of my favourite of the tapas I ate while I was there were the adobos de pollo or "pinchos". Usually made with chicken, these salty, spicy skewers were served all throughout Andalucia with a piece of crusty bread to mop up the juices. I was over the moon when I found the recipe in Movida Rustica.

Now I have to admit that this recipe does not produce results as good as some I have tried in Andalucia, but I think that is because I love the ones I am used to and this is different. If you have ever tried to replicate a favourite dish you will know what I mean. I will try to play around with this recipe next time to get it closer to what I know, but in the meantime this is a very nice, if not quite right, rendition.

The recipe below makes 12 tapas or 6 raciones (larger portions). If you are only cooking for 4-6 people and serving the pinchos as part of a selection of tapas, I would recommend halving the recipe.

Ingredients

1kg (2lb 4 oz) skinless chicken thigh meat, cut into 2.5cm (1 inch) chunks 
3 tablespoons smoked sweet paprika
1 tablespoon cumin seeds, roasted and ground
3 garlic cloves, finely chopped
3 tablespoons finely chopped parsley
1 teaspoon dried oregano
½ teaspoon saffron threads
1 teaspoon fine sea salt
125ml (4 fl oz/½ cup) extra virgin olive oil

Method

Combine all the ingredients in a large bowl, cover with plastic wrap and marinate in the refrigerator overnight.

Thread the chicken meat onto 12 metal skewers. Heat a charcoal grill or barbecue flat plate to high. Cook the chicken skewers for 5 minutes, or until cooked through, turning regularly. Allow to cool slightly, then serve.

Update on Monday, June 13, 2011 at 11:10AM by Vix

I have since made these pinchos again changing the recipe to reflect the ones you get in most tapas bars in Andalucia. I cut out the herbs - I have never seen any herbs on these before. I also added tumeric, as they were usually a lot more yellow in colour and I think that most tapas restaurants are unlikely to use saffron because it is expensive and this is probably what they use as a substitute. Nonetheless, I left the saffron in as it tastes good and I am sure that pinchos were originally made with it. I also seasoned them with a lot more salt than the first time I made them; I have never needed to add salt to the pinchos I have ordered in Spain and if I don't have to add salt that means there is a lot of it. I am a bit of a fiend (understatement).

My new ingredient list is as follows:

1kg (2lb 4 oz) skinless chicken thigh meat, cut into 2.5cm (1 inch) chunks 
3 tablespoons smoked sweet paprika
1 tablespoon cumin seeds, roasted and ground
1 tablespoon tumeric
3 garlic cloves, finely chopped
½ teaspoon saffron threads
1 tablespoon fine sea salt, or to taste
125ml (4 fl oz/½ cup) extra virgin olive oil

The method is the same.

Comments

[ma]

If I remember rightly you just about lived on pinchos every day so no wonder you have total recall of exactly how you like them. I remember thinking they were great too. My recent brief trip to Alicante reminded me just how much I love Spanish food.I shall try this recipe as soon as i have access to a kitchen again and get back to you

[Vix]

I have since made these without oregano and parsley (I don't remember ever seeing herbs) and with tumeric as well and lots of salt. It was much closer to the original. Look forward to hearing your experience.