📝 About This Recipe
Named after Rita Hayworth’s provocative character in the 1946 film Gilda, this 'salty, green, and a little bit spicy' skewer is the undisputed queen of Basque country tapas. It is a masterclass in balance, combining the sharp vinegary crunch of Piparra peppers with the rich, umami depth of Cantabrian anchovies and the buttery finish of Manzanilla olives. Perfect in its simplicity, the Gilda is designed to be eaten in a single, explosive bite that awakens the palate.
🥗 Ingredients
The Skewer Components
- 12 pieces Manzanilla Olives (pitted, high-quality Spanish olives)
- 24 pieces Piparra Peppers (pickled Basque green peppers; stems removed)
- 12 fillets Salt-Cured Anchovy Fillets (high-quality, packed in olive oil)
- 6 pieces Boiled Quail Eggs (optional; halved for a modern twist)
The Finishing Touches
- 4 tablespoons Extra Virgin Olive Oil (use a robust Spanish oil like Picual)
- 1 teaspoon Pickling Liquid (reserved from the Piparra pepper jar)
- 1 pinch Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 pinch Flaky Sea Salt (like Maldon)
- 1 teaspoon Fresh Parsley (very finely minced for garnish)
Equipment
- 12 pieces Bamboo Skewers (approximately 4 inches long)
👨🍳 Instructions
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1
Begin by preparing your workspace; lay out the olives, peppers, and anchovies in separate small bowls to create an assembly line.
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2
Drain the Piparra peppers and gently pat them dry with a paper towel. Use a small knife to trim off the tough stems if they are still attached.
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3
Open the tin of anchovies carefully. Lift each fillet gently with a fork or tweezers to avoid tearing the delicate flesh, letting excess oil drip back into the tin.
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4
Take your first bamboo skewer and thread one Manzanilla olive onto the base, ensuring it is centered.
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5
Take one Piparra pepper and fold it into an 'S' shape or a small bundle, then pierce it through the skewer so it sits snugly against the olive.
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6
Prepare the anchovy: fold the fillet in half or in a zig-zag pattern so it creates a thick, meaty layer on the skewer.
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7
Pierce the folded anchovy onto the skewer, pushing it down to meet the pepper.
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8
Add a second Piparra pepper, folded similarly to the first, to provide a spicy contrast to the salty fish.
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9
Top the skewer with a second olive (or a half of a quail egg if you are using them) to 'lock' the ingredients in place.
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10
Repeat the process for the remaining 11 skewers, maintaining the same order for a beautiful, uniform presentation.
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11
Arrange the finished Gildas on a shallow serving platter or a slate board, laying them flat or standing them up if the olives have flat bases.
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12
In a small bowl, whisk together the extra virgin olive oil and the teaspoon of pickling liquid from the peppers.
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13
Generously drizzle the oil mixture over the skewers, ensuring the anchovies are well-glistened.
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14
Finish with a light dusting of smoked paprika, a sprinkle of flaky sea salt, and a touch of minced parsley for color.
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15
Serve immediately at room temperature to allow the flavors of the oil and brine to fully express themselves.
💡 Chef's Tips
Source the best anchovies you can find—Cantabrian anchovies are the gold standard for their firm texture and clean saltiness. If you cannot find Piparra peppers, you can substitute with pickled Guindilla peppers or even mild pickled pepperoncini. Always serve Gildas at room temperature; if the ingredients are too cold, the nuances of the olive oil and the fish are muted. To prevent the skewers from sliding, ensure the olives are not too oily before threading; patting them dry helps the skewer grip the fruit. For a modern twist, add a small cube of Manchego cheese or a pickled pearl onion to the end of the skewer.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Txakoli, the slightly sparkling white wine from the Basque Country. A dry Fino or Manzanilla Sherry provides a wonderful nutty contrast to the brine of the olives. Serve alongside other classic tapas like Patatas Bravas or Gambas al Ajillo for a full spread. Ice-cold Spanish lager (Cerveza) is the perfect casual accompaniment for a hot afternoon. Provide a small bowl for discarded skewers and plenty of napkins, as these are meant to be oily and rustic.