Gildas Skewers
Experience the vibrant flavors of Spain with these classic Gildas Skewers, a quintessential pintxo that perfectly balances briny olives, salty anchovies, and a zesty kick from guindilla peppers. These easy-to-assemble bites offer a delightful explosion of savory and piquant notes, making them an irresistible appetizer for any gathering.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 60 kcal
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 12 pcspitted green olive
- 6 pcsanchovy fillet in oil, drained and patted dry
- 6 pcsguindilla pepper, jarred, drained
for serving
- 1 tbspextra virgin olive oil(optional)
Equipment
6× Small skewers · 6× Toothpicks (optional) · Serving platter · Small plate
The method
Step by step
- 1
Gently remove the anchovy fillets from their oil, allowing any excess to drip off, and place them on a small plate.
About 1 min
Cook’s note: Using high-quality anchovies packed in olive oil will significantly enhance the flavor of your Gildas.
- 2
Take one anchovy fillet and carefully fold it in half lengthwise, then fold it in half again to create a compact, small bundle.
About 1 min
Cook’s note: Folding the anchovy neatly ensures it stays securely on the skewer and provides a pleasant texture.
- 3
Thread one pitted green olive onto a small skewer or toothpick, pushing it about halfway down the skewer.
About 1 min
Cook’s note: Ensure your olives are firm and good quality, as they are a central component of this pintxo.
- 4
Next, carefully thread the folded anchovy fillet onto the skewer, positioning it snugly against the green olive.
About 1 min
Cook’s note: Be gentle when threading the anchovy to prevent it from tearing.
- 5
Finish by threading one guindilla pepper onto the skewer, ensuring all ingredients are securely held together.
About 1 min
Cook’s note: Guindilla peppers provide a mild, tangy heat. If unavailable, a small pickled pepperoncini can be a substitute, though the flavor will differ slightly.
- 6
Repeat this assembly process to create a total of 6 Gildas skewers, ensuring each has one olive, one anchovy bundle, and one guindilla pepper.
About 5 min
Cook’s note: Prepare all your ingredients (olives, anchovies, peppers) in separate bowls before you start assembling to streamline the process.
- 7
Arrange the finished Gildas skewers attractively on a serving platter.
About 1 min
Cook’s note: For an elegant presentation, consider using a long, narrow platter or a rustic wooden board.
- 8
Lightly drizzle the assembled Gildas with a high-quality extra virgin olive oil just before serving.
About 1 min
Cook’s note: A final drizzle of good olive oil adds a luxurious finish and enhances the overall flavor profile.
Per serving
Nutrition
- Calories
- 59.8kcal
- Protein
- 1.8g
- Carbs
- 1.6g
- Fat
- 5.4g
- Fibre
- 0.6g
- Sugar
- 0.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These classic Spanish pintxos are incredibly versatile. Serve them alongside other tapas like patatas bravas or tortilla española for a full Spanish experience. They pair wonderfully with a crisp, dry white wine like Albariño or a chilled glass of Fino sherry. For a slight variation, you can add a small pickled onion or a piece of roasted red pepper to the skewer.
Store any leftover Gildas in an airtight container in the refrigerator. They are best enjoyed fresh but can be kept for a short period.
Gildas are served cold and do not require reheating.