{"id":3923,"date":"2024-01-29T21:48:29","date_gmt":"2024-01-29T21:48:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3923"},"modified":"2024-02-16T19:12:53","modified_gmt":"2024-02-16T19:12:53","slug":"easy-spanish-gilda-recipe-pepper-olive-anchovy-skewers","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-spanish-gilda-recipe-pepper-olive-anchovy-skewers\/","title":{"rendered":"Easy Spanish Gilda (Pepper, Olive, & Anchovy Skewers)"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Spanish Gilda (Pepper, Olive, & Anchovy Skewers)<\/span><\/h2>\n
<\/div>\n
This easy pintxo (the equivalent of a tapa in Basque cuisine) doesn't require any cooking\u2014just some skewering skills.<\/span>
<\/div>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.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>1<\/span><\/div>\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>The following is for a single serving. Adapt appropriately for the number of people you wish to serve.<\/span><\/h4>
  • 1<\/span> small<\/span> pickled gherkin, <\/span> or a small chunk of your favorite pickle<\/span><\/li>
  • 2<\/span> guindilla pickled peppers <\/span> (you can substitute a small chunk of pepperoncini)<\/span><\/li>
  • 1<\/span> pitted green olive<\/span><\/li>
  • 1<\/span> salted anchovy fillet <\/span> (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.)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • Start by skewering the gherkin on a toothpick.<\/div><\/li>
    • Next, skewer one extreme end of the anchovy fillet, followed by the guindilla peppers.<\/div><\/li>
    • Skewer the other end of the anchovy fillet. The anchovy should now be threaded through the peppers.<\/div><\/li>
    • Finish it by skewering the olive on top, and then dress your skewers in a bit of extra virgin olive oil.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3920,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,2610,362,1714,2506,1715,2505,1983,140,696,130,2501],"tags":[],"class_list":["post-3923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-basque","category-breakfast-brunch","category-dairy-free","category-dinner","category-gluten-free","category-lunch","category-no-cook","category-side","category-snack","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/gildas.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3923"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3923\/revisions"}],"predecessor-version":[{"id":4791,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3923\/revisions\/4791"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3920"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}