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Rioja Paired Recipes: Bilbainitos 

SHRIMP AND EGG SKEWER

From The Book of Pintxos (Artisan / Workman)

The Bilbainito is a classic pintxo, made from a few simple pantry ingredients, skewered on a toothpick. Its name translates to “the little one from Bilbao,” and in its heyday, you couldn’t walk into a bar in Bilbao without seeing this protein-packed bite on the menu. With ingredients like boiled shrimp, hard-boiled egg, and mayonnaise, it embodies the retro cuisine of Spain. This pintxo, also known as pintxo bilbaíno or huevo y gamba, is surprisingly hearty but traditionally enjoyed as a small bite to whet the appetite. Topped with a sprinkle of grated hard-boiled egg, it’s both simple and elegant—a perfect pairing with a crisp white wine to cut through its richness.

Servings: 6

Ingredients:

• 4 large eggs
• Kosher salt
• 6 large shrimp
• ¾ cup (165 g) mayonnaise, preferably homemade (recipe below)

Special equipment: Pastry bag fitted with a decorative piping tip 

Instructions:

Cook the eggs: Bring a large saucepan of water to a boil. Gently lower the eggs into the water and cook for 12 minutes, maintaining a gentle boil. Drain the eggs and run them under cold water to stop the cooking process. Let them cool, then peel the eggs. Cut three of the eggs lengthwise in half, leaving the fourth egg whole.

Cook the shrimp: Bring a large pot of heavily salted water (it should taste like the ocean) to a boil. Meanwhile, prepare an ice bath with equal parts ice and salted water. Add the shrimp to the boiling water and cook for 2 minutes. Remove with a slotted spoon and transfer to the ice bath to cool completely. Once cooled, peel and devein the shrimp, discarding the shells and heads.

Assemble the pintxos: Using a long toothpick, skewer one shrimp through the center, followed by an egg half (pierce it lengthwise so the toothpick goes through the egg white twice). Repeat with the remaining shrimp and egg halves.

Add the mayonnaise: Arrange the pintxos on a serving platter. Top each with a generous dollop of mayonnaise. For a refined, retro presentation, use a pastry bag fitted with a decorative piping tip.

Finish and serve: Using a box grater with medium-small holes, grate the remaining egg over the pintxos to garnish. Serve at room temperature.

Homemade Mayonnaise | Mayonesa Casera

Yields: About 1 cup (220 g)

Ingredients:

• 1 large egg, at room temperature
• ¾ cup (180 ml) sunflower or other neutral oil
• Juice of 1 lemon, at room temperature (or more to taste)
• Pinch of salt (or more to taste)

Instructions: Crack the egg into a tall cylindrical container. Add the oil, lemon juice, and salt. Insert an immersion blender into the container, keeping it at the bottom, and blend on the lowest setting to emulsify the ingredients. Once emulsified, move the blender slowly up and down to incorporate the remaining oil.

Alternative method: In a conventional blender, combine the egg, lemon juice, and salt. While the blender is running, slowly stream in the oil through the hole in the lid.

Taste and adjust the seasoning, adding more salt or lemon juice if needed. If the mayonnaise is too thick, stir in a little water.

Use immediately or store in an airtight container in the refrigerator for up to 3 days.