Gildas Pintxos

Glidas Pintxos are a simple appetizer with a spicy, salty, and tangy flavor. They're one of the ultimate pintxos (tapas) dishes you'll find in San Sebastian—and like the character that inspires this unexpectedly addictive dish, they're feisty and sumptuous!

This recipe is simple to make at home with a few ingredients, makes for a great party appetizer, and is packed with Basque charm.

When you're visiting Basque Country in Spain (the northwest corner of Spain, around Bilbao and San Sebastianwhich has it's own indigenous language and culture separate from Spain), there is one thing you will find almost everywhere – the Gilda Pintxo!

This recipe isn't about complicated ingredients or lengthy procedures – it's a salty, rich, and unexpectedly addictive tapas!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Basque Anchovy and Peppers Appetizer

Think briny green olives, juicy guindilla peppers, and melt-in-your-mouth anchovies – a flavor trifecta that will tantalize your taste buds and transport you straight to the heart of a lively Basque bar. We recently had tons of different Gildas in Spain – many Pintxos (Basque tapas, usually one to two-bite appetizers) bars offer their own take on the iconic dish, and it's fun to taste all of the variations – or try your own unique twist!

Gildas (which are pronounced “Hildas”) are named for the character Rita Hayworth played in the movie Gilda by Joaquín Aramburu – who was a regular customer at Bar Casa Vallés in San Sebastian. He named the Gilda pintxo because he thought it tasted like the character's attitude – spicy, green, and salty – a bit feisty!

You can make this appetizer your own with different anchovies – try fish marinated with different flavors, try marinating olives in herbs and spices – and try different peppers for a tangy, crunchy, and spicy kick!

How to Make Gilda Pintxos

To make this recipe, we will need the following ingredients:

• Guindilla Peppers: These small, green chili peppers provide a mild heat and tangy flavor that forms the backbone of the gilda. They add a vibrant kick, balancing the richness of the olives and anchovies.
• Manzanilla Olives: Known for their briny, slightly nutty taste, these green olives add a salty and buttery flavor to the pintxos. They contribute to the umami profile and provide a pleasant, meaty texture.
• Anchovies: The anchovies bring an intense, savory umami flavor with a touch of saltiness, elevating the overall taste. Their oiliness complements the other ingredients, creating a harmonious balance.
• Extra Virgin Olive Oil: Used as a light dressing, it enhances the flavors by adding a fruity, smooth finish. The olive oil also adds a luscious mouthfeel, binding the ingredients together.
• Toothpicks: While not a flavor component, the toothpicks are essential for presentation and ease of eating. They make the pintxos easy to pick up and enjoy, contributing to the dish's traditional appeal.

Once you've gathered your ingredients, we will use the following recipes:

• Prepare the Ingredients:
• Drain the guindilla peppers and anchovy fillets from their respective jars. Pat them dry with a paper towel to remove excess oil or brine.
• Assemble the Pintxos:
• Take a toothpick and start by skewering a guindilla pepper.
• Follow with an olive, ensuring it's snug against the pepper.
• Fold an anchovy fillet in half and skewer it onto the toothpick, wrapping it around the olive and pepper if possible.
• Plate the Pintxos:
• Repeat the assembly process until all 12 toothpicks are prepared with peppers, olives, and anchovies.
• Arrange the prepared pintxos on a serving platter in a neat pattern.
• Drizzle with Olive Oil:
• Lightly drizzle extra virgin olive oil over the pintxos. This will enhance their flavor and add a beautiful sheen.
• Serve and Enjoy:
• Serve the Gilda Pintxos immediately as a tapa or appetizer. These are best enjoyed fresh, with the bold flavors complementing each other perfectly.

Pintxos Culture in Basque Country

Pintxos bars are a huge part of the Basque culture – it is typical to spend an evening with your family or a group of friends, going from spot to spot and having 1-2 items at each stop. Sometimes you'll have a table, sometimes you gather around a counter loaded with good foods – point to the dishes you want, and they will prepare your food (usually served on a thick slice of plain French bread, which often is discarded, but we like to eat because we've never met a bread we didn't like), with a cold glass of Txakoli (pronounced somewhat like “chocaley”) wine or a crisp, cool Basque cider!

One of our favorite parts of visiting the Basque Country in Northwest Spain is the food. It's no secret we LOVE finding good food from all over the world (and we will try ANY food, so long as we're not allergic) – and the Pintxos bars in San Sebastian and Bilbao make it so easy to try so many different authentic Basque foods, walking down the street and popping into bars to grab a small bite!

When touring pintxos bars, try classics like gildas, tortilla de patatas (Spanish omelettes), bacalao (salted cod), and jamón Ibérico! We can't overstate how interesting it is to try different Ibérico hams – some are salty, some a little sweet, and some taste strongly of chestnuts. The variations in flavor from producer to producer are good!

Find more about visiting Basque Country here.

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Ingredients

• 12 guindilla peppers, or substitute with mild pickled peppers
• 12 Manzanilla olives, or other green olives
• 12 anchovy fillets, oil-packed
• Extra virgin olive oil, for drizzling
• 12 toothpicks

Method

1. Drain the guindilla peppers and anchovy fillets from their respective jars. Pat them dry with a paper towel to remove excess oil or brine.
2. Take a toothpick and start by skewering a guindilla pepper.
3. Follow with an olive, ensuring it's snug against the pepper.
4. Fold an anchovy fillet in half and skewer it onto the toothpick, wrapping it around the olive and pepper if possible.
5. Repeat the assembly process until all 12 toothpicks are prepared with peppers, olives, and anchovies.
6. Arrange the prepared pintxos on a serving platter in a neat pattern.
7. Lightly drizzle extra virgin olive oil over the pintxos. This will enhance their flavor and add a beautiful sheen.
8. Serve the Gilda Pintxos immediately as a tapas or appetizer. These are best enjoyed fresh!