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Gilda Pintxo

Serves 4 to 6 Appetizer seafood, Appetizers

Gilda Pintxo

Gilda Pintxo is a staple of San Sebastián's vibrant culinary scene, a dish so integral to everyday life that recipes are scarcely needed. Traditionally served as a simple yet satisfying snack, it embodies the essence of Basque pintxos culture. It is frequently enjoyed in the lively bars of the city or as a quick nibble at home, capturing the spirit of informal gatherings with its straightforward preparation.

Each bite of Gilda Pintxo is a burst of bold flavors and textures. The briny anchovies meld with the tangy pickled guindilla peppers and the buttery smoothness of manzanilla olives, all drizzled with a touch of extra virgin olive oil. The cocktail sticks provide a convenient way to savor each element of this savory symphony, making it an irresistible and iconic taste of the Basque region.

Ingredients

  • 24pickled guindilla peppers
  • 12salted anchovy fillets in olive oil
  • 24manzanilla olives — pitted
  • 2 tbspextra virgin olive oil
  • 12cocktail sticks

Method

  1. Start by preparing your ingredients. Rinse the 24 pickled guindilla peppers under cold water to remove excess brine and pat them dry with a paper towel. Drain the 12 salted anchovy fillets from their olive oil, but do not rinse them as the oil adds flavor. Set aside 24 manzanilla olives, ensuring they are pitted for easy assembly.
  2. Take a cocktail stick and begin assembling the Gilda Pintxo. First, thread one manzanilla olive onto the stick, pushing it down to leave space for the other ingredients. Next, fold an anchovy fillet in half and pierce it with the stick, allowing it to rest neatly against the olive. Finally, add two pickled guindilla peppers, threading them through the middle to secure them in place.
  3. Repeat the assembly process for the remaining 11 cocktail sticks, ensuring each stick has one olive, one anchovy fillet, and two peppers. This creates a balanced flavor profile with each bite, combining the briny olive, salty anchovy, and tangy pepper.
  4. Arrange the assembled Gilda Pintxos on a serving platter. Drizzle 2 tablespoons of extra virgin olive oil evenly over the pintxos. The olive oil adds richness and enhances the flavors of the anchovies and peppers.
  5. Serve the Gilda Pintxos immediately at room temperature. The combination of textures and flavors is best enjoyed fresh, with the peppers still crisp and the anchovies tender. This dish is traditionally served as a tapa, perfect for sharing with family and friends.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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