If you need an unusual and unique party starter, look no further than this iconic appetizer from San Sebastian, Spain. The gilda is made with 3 simple ingredients, skewered on a toothpick, and embodies salty, sexy, and spicy all in one bite.
This easy appetizer can be served any time of the year, just like they serve it everyday in almost every bar in San Sebastian, Spain.
Other easy fish appetizers to try include Hawaiian poke, lomi salmon, or miso manila clams. For a handheld appetizer for vegetarians, a simple, succulent edamame can please most palates.
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Ingredients
The olive provides a buttery bite, the anchovy provides saltiness and sea brininess, while the pepper provides spicy sourness.
Ideally, all of the food ingredients would be sourced from Spain, just like you would find in a pintxo bar in the Basque region of country. However, there are many easy local substitutes that can work just as well.
- Pitted green olives - Manzanilla would be the classic Spanish green olive to use, but use whatever pitted green olive you can find. Many jarred green olives come stuffed with a red pimiento pepper, but that's not classically used in this snack. Olives can be rather expensive, depending on where they are from, if they're marinated, packed in olive oil or brine. I found the whole foods brand from a can, packed in water, as a cheaper option that's still tasty.
- Anchovies - Anchovies packed in a can in olive oil are preferred. If you use anchovies packed in salt, be sure to rinse them well, so they're not too salty. For a vegan option, you could omit or substitute with a large caper that could fit on a skewer.
- Pickled Guindilla Peppers - Also known as piparras, these long, thin peppers are native to the Basque region of Spain. They're a little bit spicy and sour like a pepperoncini with a more vegetal, grassy flavor. An easy substitute would be another pickled pepper such as pepperoncini, lombardy, or sport pepper.
- Skewer - Use a toothpick, bamboo skewer, cocktail pick, or some kind of stick to hold all the ingredients.
- Optional: Extra Virgin Olive Oil - You'll just need a little bit to drizzle on the finished skewers. This is classically done in the San Sebastian bars where they are served. At home, I think it's an optional drizzle, since the anchovies are already packed in oil.
Instructions and Quantities
For each skewer, you will use 2 green olives, 1 anchovy, and 2 peppers. If the anchovy or peppers are much larger than the rest of batch in the tin/jar, use half of the anchovy or only 1 pepper.
Make sure to remove the stem from the pepper. Although edible, it is somewhat tough and very earthy tasting.
A 1.77 oz tin of anchovies will yield approximately 12 anchovies, and a 6.4oz jar of pickled guindilla peppers be enough for roughly 12 skewers. A half can of green olives is roughly 24, or enough for 12 skewers.
Golden Rule: Eat in 1 bite
Even though it seems like there is a lot of stuff on the skewer, it is meant to be eaten in one bite.
The olives, anchovy, and peppers should be skewered tightly together so you can fit the entire thing in your mouth.
The Gilda is meant to be eaten this way, so you get the pop of spicy, sour pepper juice, buttery olive, and salty, fishy anchovy flavors all juggled together in one very invigorating bite.
Why is it called Gilda?
According to urban legend, the Gilda is the first pintxo invented at Casa Valles restaurant in 1946. Pintxo comes from the Spanish word, pinchar, which mean to skewer or pierce. A pintxo is food on a skewer, often with a piece of bread on the bottom.
The movie, Gilda, starring Rita Hayworth premiered in Madrid in 1947. The pintxo was named after her sultry character in the movie, who was a seductress, villain, and victim all at once. Likewise, the Gilda pintxo is both salty, spicy, and sexy all in one bite.
The 10 Commandments of Pintxos
To give you an idea of just how seriously the Basque people take their pintxos, there is an official Institute dedicated to protecting and promoting the San Sebastian pintxo. They have delineated 10 commandments of sorts required of a true pintxo and pintxo bar as outlined in 'The Book of Pintxos' by Marti Buckley.
- Small in size with a lot of flavor
- Made in house
- At the forefront of creativity and evolution
- With a personality that reflects its establishment
- A fresh bar counter and hot pintxos made a la minute
- Made with high-quality ingredients
- Friendly, professional service behind the bar
- With a clearly marked price that reflects its quality
- Eaten at the bar counter
- Enjoyed in company with locals and in an authentic Basque ambience
Top Tips
- A 1.77 oz tin of anchovies will yield approximately 12 anchovies, and a 6.4oz jar of pickled guindilla peppers be enough for roughly 12 skewers. A half can of green olives is roughly 24, or enough for 12 skewers.
- If you make these in advance, the vinegar from the pickled pepper will start to bleach the anchovy. Though it will still taste fine. I have made these up to a week in advance and just leave them in my fridge to snack on.
- For a more substantial appetizer, you can skewer on some chunks of canned or fresh seared or cooked tuna.
More Seafood Recipes
More Appetizers & Sides
Recipe
Gilda Appetizer
Ingredients
- 24 ea pitted green olives
- 24 ea pickled guindilla peppers or other pickled pepper
- 12 ea canned anchovies preferably packed in olive oil
Optional
- a drizzle of extra virgin olive oil
Instructions
- Skewer the 3 items onto the skewer in the following order: olive, pepper, anchovy, pepper, olive. However, you really can play with this and skewere these however you like.
- Drizzle with extra virgin olive oil if you please.
- Eat the skewer full of food in one bite.
Notes
- A 1.77 oz tin of anchovies will yield approximately 12 anchovies, and a 6.4oz jar of pickled guindilla peppers be enough for roughly 12 skewers. A half can of green olives is roughly 24, or enough for 12 skewers.
- If you make these in advance, the vinegar from the pickled pepper will start to bleach the anchovy. Though it will still taste fine. I have made these up to a week in advance and just leave them in my fridge to snack on.
- For a more substantial appetizer, you can skewer on some chunks of canned or fresh seared or cooked tuna.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
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