Classic Gilda Pintxos
These iconic Gilda pintxos are a vibrant Spanish appetizer, delivering a delightful burst of briny, spicy, and savory flavors in every bite. Named after the Rita Hayworth character for their 'salty, green, and a little spicy' profile, they are incredibly simple to assemble and showcase the quality of their few, bold ingredients.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 43 kcal
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 12 pcsanchovy fillet, packed in olive oil, drained
- 12 pcsguindilla pepper, pickled
- 12 pcsmanzanilla olive, pitted
Equipment
12× Small wooden skewers · Serving platter
The method
Step by step
- 1
Gather all your ingredients and arrange them neatly on a clean work surface to facilitate easy assembly.
About 1 min
Cook’s note: Having all components ready before you start threading will make the process much smoother and quicker.
- 2
Take one small wooden skewer and carefully thread one manzanilla olive onto its tip.
About 1 min
Cook’s note: Ensure the olive is firm enough to hold its shape on the skewer without splitting.
- 3
Next, gently thread one guindilla pepper onto the skewer, folding it in half if it is particularly long, so it sits snugly against the olive.
About 1 min
Cook’s note: Guindilla peppers are typically mild with a slight tang; adjust the quantity if you prefer more or less heat.
- 4
Follow with one anchovy fillet, carefully folding it in half lengthwise before threading it onto the skewer.
About 1 min
Cook’s note: Use high-quality anchovy fillets packed in olive oil for the best flavor. Pat them lightly with a paper towel if they are excessively oily.
- 5
Add another guindilla pepper to the skewer, folding it as before to create a balanced visual and flavor profile.
About 1 min
Cook’s note: The order of ingredients is traditional for a Gilda, ensuring a harmonious blend of tastes with each bite.
- 6
Finish the pintxo by threading a second manzanilla olive onto the skewer, securing all the components.
About 1 min
Cook’s note: The olives provide a briny counterpoint to the anchovy and pepper, completing the classic Gilda flavor.
- 7
Repeat this threading process to assemble the remaining 11 pintxos, ensuring each one has the same sequence of ingredients.
About 5 min
Cook’s note: You can prepare these just before serving for optimal freshness, or up to an hour in advance and keep them chilled.
- 8
Arrange the finished Gilda pintxos on a serving platter and present them immediately.
About 1 min
Cook’s note: For an extra touch, drizzle a tiny bit of the anchovy's olive oil over the assembled pintxos just before serving.
Per serving
Nutrition
- Calories
- 42.8kcal
- Protein
- 2.4g
- Carbs
- 2.2g
- Fat
- 2.3g
- Fibre
- 0.7g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve these delightful pintxos alongside a crisp, dry white wine like Txakoli or a cold beer for an authentic Spanish experience. They are also excellent as part of a larger tapas spread. For a slight variation, you can add a small cube of Manchego cheese or a cherry tomato.
Store any leftover Gilda pintxos in an airtight container in the refrigerator.
These pintxos are best enjoyed chilled and do not require reheating.