Adur Arrieta secured victory in the 17th edition of the medieval pintxo competition in Hondarribia with his 'mar y montaña' (sea and mountain) creation, 'Entre redes y trigales'. This winning pintxo will now represent the municipality at the international medieval pintxo and tapas contest held in late October in Valencia de Alcántara (Cáceres).
The inspiration for the pintxo came unexpectedly when Arrieta purchased a 160-kilogram tuna. He utilized the 'chuleta de atún', a cut located above the belly and near the fin, which is succulent but crumbly. After baking it with leek, garlic, onion, and salt, he created a rich tuna plate that he decided was perfect for the medieval pintxo competition.
Tuna was chosen due to its significant connection to Hondarribia, a fish that has been central to the livelihood of many local families. The pintxo's base features a buckwheat risotto with mushrooms, creamed with cow's butter. It is then coated with a red wine demiglace and a reduction of its own fish bone broth, finished with a few drops of truffle oil and lemon zest for a fresh touch.
Public reception has been highly positive, with over 300 pintxos sold in the first 10 days. Initially popular with locals, the pintxo gained wider attention after being featured in a French magazine, attracting numerous tourists.
“"Parece ser que salió en alguna revista francesa y en los últimos días vinieron muchos turistas a probar el pintxo"
In October, the pintxo will represent Hondarribia in Valencia de Alcántara. The event typically begins on Friday evening with a presentation dinner, followed by participants preparing and serving their pintxos in various local bars on Saturday. The official competition before the jury takes place in the afternoon, with winners often seeing a significant increase in sales the following day.
Arrieta emphasizes the importance of simplicity in these culinary preparations, considering the varied kitchen facilities available in different establishments. "It was helpful for us to learn that we need to make simple things. Not all restaurants have kitchens as well-equipped as ours," he commented.
“"Nos vino bien para saber que hay que hacer cosas sencillas. No todos los restaurantes tienen cocinas tan preparadas como la nuestra"
The pintxo will not be continuously available until October. However, there is consideration to offer it until the first week of July, after the medieval fair, before focusing on the peak summer season and the restaurant's main menu items.
The possibility of bringing it back for the international competition is seen as interesting, although managing supplies presents a challenge. With the start of the bonito season, Arrieta anticipates the opportunity to prepare new plates using similar succulent meat.
