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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.

Une recette originale de Forkin

Temps total
10 min
Portions
4
Difficulté
Facile
Par portion
43 kcal

Informations sur les allergènes : peut contenir poisson. En cas d'allergie, vérifiez toujours l'emballage des ingrédients.

Classic Gilda Pintxos

Préparation

Ingrédients

  • 12 pceanchovy fillet, packed in olive oil, drained
  • 12 pceguindilla pepper, pickled
  • 12 pcemanzanilla olive, pitted

Matériel

12× Small wooden skewers · Serving platter

La préparation

Étape par étape

  1. 1

    Gather all your ingredients and arrange them neatly on a clean work surface to facilitate easy assembly.

    Environ 1 min

    Note du chef : Having all components ready before you start threading will make the process much smoother and quicker.

  2. 2

    Take one small wooden skewer and carefully thread one manzanilla olive onto its tip.

    Environ 1 min

    Note du chef : Ensure the olive is firm enough to hold its shape on the skewer without splitting.

  3. 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.

    Environ 1 min

    Note du chef : Guindilla peppers are typically mild with a slight tang; adjust the quantity if you prefer more or less heat.

  4. 4

    Follow with one anchovy fillet, carefully folding it in half lengthwise before threading it onto the skewer.

    Environ 1 min

    Note du chef : 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. 5

    Add another guindilla pepper to the skewer, folding it as before to create a balanced visual and flavor profile.

    Environ 1 min

    Note du chef : The order of ingredients is traditional for a Gilda, ensuring a harmonious blend of tastes with each bite.

  6. 6

    Finish the pintxo by threading a second manzanilla olive onto the skewer, securing all the components.

    Environ 1 min

    Note du chef : The olives provide a briny counterpoint to the anchovy and pepper, completing the classic Gilda flavor.

  7. 7

    Repeat this threading process to assemble the remaining 11 pintxos, ensuring each one has the same sequence of ingredients.

    Environ 5 min

    Note du chef : You can prepare these just before serving for optimal freshness, or up to an hour in advance and keep them chilled.

  8. 8

    Arrange the finished Gilda pintxos on a serving platter and present them immediately.

    Environ 1 min

    Note du chef : For an extra touch, drizzle a tiny bit of the anchovy's olive oil over the assembled pintxos just before serving.

Par portion

Nutrition

65%Score
Calories
42,8kcal
Protéines
2,4g
Glucides
2,2g
Lipides
2,3g
Fibres
0,7g
Sucres
0,9g

Estimation basée sur les quantités d'ingrédients de la recette. Les valeurs peuvent varier selon les marques et les substitutions.

Bien conserver

Note du chef :

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.

Conservation

Store any leftover Gilda pintxos in an airtight container in the refrigerator.

Réchauffage

These pintxos are best enjoyed chilled and do not require reheating.