Pintxos is to Basque country what tapas is to much of Spain. I love visiting Bilbao and the surrounding area for delightful bar snacks and warming stews.

Tuna is very popular in the north of Spain and the so called 'Bonito del Norte' is thought of as the finest tuna. This tuna is line caught by hand so does not threaten whales. It is preserved in olive oil to keep it moist and full of flavour. Here's a recipe for fired bonito with prawns.


4 fresh bonito tuna steaks, salted.
1 kilo of tomatoes, peeled and seeded
1 medium onion
1 medium red pepper, seeded
100 grams of jamón serrano
1 large garlic clove
25 grams of fresh parsley
8 tablespoons of olive oil
12 cooked prawns, with or without shell depending on your preference


Preheat the oven to 180 celsius or gas mark 4. Finely chop the tomatoes, onion, red pepper, ham, garlic, and parsely in a food processor. Heat half the oil in a frying pan, add the tomato mixture, and fry gently for 30 minutes. Transfer to a heatproof dish. Lightly coat the fish in flour and fry in the remaining oil until gold on both sides. Place in the dish on top of the sauce and drizzle over any remaining oil left in the frying pan. Bake in the preheated oven for ten minutes and decorate with the prawns before serving.