Spanish Gildas Pintxo
The original Basque pintxo, these olive and anchovy skewers are the perfect accompaniment to a glass of vermouth or a crisp Spanish white. This version is colloquially known as a "matrimonio" - or a marriage - as it consists of both oil-packed and marinated anchovies.
Ingredients
- 16 pitted green olives
- 16 pickled guindilla peppers see note
- 8 oil-packed anchovies
- 8 marinated anchovies
- Extra virgin olive oil for serving
Instructions
- On a small skewer or long toothpick, spear one green olive and slide it to the top of the skewer. Fold an oil-packed anchovy in half and spear that. Push it up to meet the olive. Also folding in half if necessary, spear one pepper and push it to meet the anchovy.
- Follow this by skewering one marinated anchovy, another pepper and a final olive. Repeat with the remaining skewers. Drizzle the gildas with high-quality extra virgin olive oil and serve.
Video
Notes
If you can't find guindilla peppers, use any other kind of mild, picked pepper in their place.
The assembled gildas will keep, refrigerated in an airtight container, for up to 3 days.
Make Ahead
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 777mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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