‘Pinchos‘ or ‘Pintxos’ make for the absolute best party food. Small delicious dishes fit for a mouthful or two served either on a slice of baguette style bread, in a tart or on a cocktail stick. This version of ‘Brocheta de Marisco’ has been inspired by the many combinations of ‘olives on a cocktail stick’ that I love to stare and drool over when shopping in one of the best olive stores in Madrid ‘La Rapa’. It’s impossible to walk past this store and not want to try everything and buy everything! This Seafood Brochette is sweet from the tender octopus, crab stick and shrimp but briny and sour from the pickle and olive. Taking only minutes to put together, it is an elegant cocktail party starter and would be perfect served as an amuse bouche before dinner is served. 

Seafood Brochette

Seafood Brochette

  • Cook Time: 10 min
  • Persons: Makes 4
  • Difficulty: Easy

  • Ingredients
  • 4 large cooked shrimp
  • 1/4 cooked octopus leg
  • 1 crab stick cut into 4
  • 4 pitted green olives
  • 4 small pickles
  • You will also need: 4 cocktail sticks
  1. Instructions
  2. Remove the tail from the cooked shrimp.
  3. Cut the octopus leg and crab stick into inch thick pieces.
  4. Using a cocktail stick skewer the pickle, seafood and olive.
  5. Serve and enjoy!

Seafood Brochette – Brocheta de Marisco

Pretty as a picture in glorious shades of pink and green. ‘Brocheta de Marisco’ Seafood Brochette is a mouthful of sweet but sour, salty and tender. The easiest way to get your party started with a cocktail or cold glass of ‘vino’.