Easy Spanish Gilda (Pepper, Olive, & Anchovy Skewers)
This easy pintxo (the equivalent of a tapa in Basque cuisine) doesn't require any cooking—just some skewering skills.The classic version consists of an anchovy, a pickled pepper, and an olive impaled on a toothpick, but you can always try other combos. Gildas are the perfect accompaniment to an aperitif like Spanish vermouth.
Servings: 1
Ingredients
The following is for a single serving. Adapt appropriately for the number of people you wish to serve.
- 1 small pickled gherkin, or a small chunk of your favorite pickle
- 2 guindilla pickled peppers (you can substitute a small chunk of pepperoncini)
- 1 pitted green olive
- 1 salted anchovy fillet (The better quality the better this pintxo will be! Ideally go for a good brand that comes from the refrigerated section. Ortiz is a good brand that can be found in online shops around the world.)
Instructions
- Drain the olives and pickles, and remove the stalk of the guindillas. If the gherkins are too large for one mouthful, slice them in half.
- Start by skewering the gherkin on a toothpick.
- Next, skewer one extreme end of the anchovy fillet, followed by the guindilla peppers.
- Skewer the other end of the anchovy fillet. The anchovy should now be threaded through the peppers.
- Finish it by skewering the olive on top, and then dress your skewers in a bit of extra virgin olive oil.
