A pintxos in time. Or perhaps nine.

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These treats are what the residents of Basque country call pintxos (pronounced pinch-oss), the delicious and colourful treats that pass for dinner in the far north of Spain. Here, lunch seems to be the main meal of the day, so by day’s end the locals are looking for light and tasty mouthfuls to wash down with one of their region’s white or red Rioja wines. In this selection of one dozen pintxos, Maria and I identified ingredients as varied as stuffed squid, omelette-wrapped tuna with some sort of cranberry garnish, prawn and roasted red pepper, and wafer-thin slices of artichoke and cured meat.

This is no country for vegetarians.

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