Gilda Pintxo (gf) Recipe

Prepare anchovies (if salt-cured)

If you are using salt-cured anchovies, briefly rinse each fillet under cold running water to remove excess salt, then pat dry with paper towels. If you are using anchovies preserved in oil, drain them well on paper towels.

Prepare piparras

If piparras are large, cut each in half lengthwise and remove seeds (optional). For whole small piparras, leave as-is. Pat dry with paper towel to remove excess brine so the skewers don't become watery.

Prepare olives

If olives are not pitted, remove pits and pat dry. Keep them whole for skewering.

Take a toothpick or small skewer. Thread one olive first, then fold an anchovy fillet in half (or roll it once) and thread it onto the skewer next to the olive, then add one piparra. Traditional Gilda order is olive – anchovy – pepper, but the sequence may vary; maintain consistent order for presentation. Repeat until you have 12 pintxos.

Arrange the assembled pintxos on a serving plate or wooden board with a little space between each to prevent tipping.

Lightly drizzle the pintxos with the extra-virgin olive oil to gloss the anchovies and olives. If using, squeeze a little fresh lemon over the top — a few drops per pintxo is enough; do not overpower the cured fish.

If the anchovies were oil-packed and not very salty, sprinkle a pinch of coarse sea salt to taste over the pintxos. Scatter the chopped parsley over the plate for color, if using.

Serve immediately at room temperature alongside gluten-free toasted bread slices if desired. Pintxos are typically enjoyed with a chilled dry white wine or sherry.