Gildas
Elegant Spanish skewers of white anchovies, olives, and peppers — a classic Basque pintxo that's all about quality ingredients and simple assembly. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 142
- Protein
- 9g
Ingredients
- 8 fillets High-quality white anchovies (boquerones en vinagre) or fresh white anchovies
- 8 olives Green olives, pitted
- 8 strips Roasted red peppers (from a jar), drained
- 8 picks Wooden toothpicks
- 2 tablespoons Extra-virgin olive oil
Instructions
- 1
Pat each anchovy fillet dry with a paper towel by laying it on the towel and pressing gently, so it holds its shape when you thread it onto the toothpick.
- 2
Lay out all 8 toothpicks on a clean cutting board in a row, so you have space to assemble each skewer without crowding.
- 3
Thread one anchovy fillet onto the first toothpick by piercing the middle of the fillet lengthwise and sliding it down until it sits near the pointed end.
- 4
Thread one green olive onto the same toothpick by pushing the pick through the center of the olive until it sits next to the anchovy.
- 5
Thread one roasted red pepper strip onto the same toothpick by rolling the strip loosely around the pick and pushing it up to rest on top of the olive.
- 6
Repeat steps 3 through 5 with the remaining 7 toothpicks and ingredients until all skewers are assembled.
- 7
Arrange the finished gildas on a serving plate, standing upright or lying flat in a single layer.
- 8
Drizzle 2 tablespoons of extra-virgin olive oil evenly over all the skewers by pouring from the bottle in a thin stream and tilting the plate slightly.
Tools you’ll need
- paper towels
- cutting board
- wooden toothpicks
- serving plate
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