Olive, Anchovy and Guindilla Pepper Skewers Recipe
Receta de Brochetas de Aceituna, Anchoa y Guindilla, o Pintxos Gilda
10
Minutes
6
servings
Ingredients
- 24 piquillo pepper stuffed Manzanilla olives, or pitted olives of your choice
- 12 guindilla peppers, stem end removed and cut or bent into 2-inch pieces
- 12 anchovy fillets
- Olive oil or oil reserved from the anchovies for drizzling
- Cocktail picks
Nutritional Facts
- Calories 553
- Total Fat 43.1 gr (55%)
- Saturated Fat 8.5 gr (43%)
- Cholesterol 7 mg (2%)
- Sodium 6493 mg (282%)
- Total Carbohydrates 24 gr (9%)
- Fiber 0 gr
- Sugars 0 gr
- Protein 6.3 gr
- Vitamin D 0%
- Calcium 1%
- Iron 4%
- Potassium 1%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
The Gilda is considered to be the first ever Basque pintxo. It was created around 1947 at the Casa Vallés bar in San Sebastian, Spain. Putting out plates with olives, guindilla peppers and anchovies was the norm, but it was one of the bar’s regular patrons that created the pintxo by skewering the three ingredients together for the first time! The name was inspired by the film ‘Gilda’ that debuted at that time. The main character was a woman who was somewhat spicy and salty – just like the taste of the pintxo. Gilda Day was created in 2015 to celebrate this unique tapa!
Steps
Begin by skewering one olive, followed by one end of an anchovy, followed by two pieces of the guindilla peppers, the other end of the anchovy and end with another olive. Chill until ready to serve. Drizzle with a little olive oil or reserved oil from the anchovies and serve with cold beer or Spanish cider.
1 Comment
These transported me back to San Sebastian. Very little effort to make these and they’re as tasty as the ones in Spain.