Spain·Basque Country·San Sebastián
Pintxo de Gilda
Olive, anchovy and pickled chilli skewer
Olive, anchovy and pickled chilli on a cocktail stick: the most classic pintxo of San Sebastián.
- Preparation
- 10 min
- Cooking
- 0 min
- Total time
- 10 min
- Difficulty
- Easy
- Servings
- 4
Resting: 0 min
Ingredients
Tap an ingredient to tick it off.
Preparation
Tips
- The quality of the anchovy rules: use Cantabrian anchovies in olive oil, mild and meaty.
- Choose pitted olives so you can eat it in one bite with no trouble.
- Drain the chillies well so the vinegar does not soak the whole skewer.
Variations
- The chilli may be the green pickled guindilla or the piparra, depending on region and taste; the heat level changes accordingly.
Story of the recipe
Pintxo de Gilda: where it comes from.
It is considered one of the oldest pintxos in San Sebastián. It was created in the 1940s at the bar Casa Vallés in Donostia, and some sources credit Joaquín Aramburu with the invention, although this detail does not appear in every reference.
The name comes from the film «Gilda» (1946), starring Rita Hayworth: according to the most widespread version, a customer described the pintxo as «green, salty and a little spicy», like the character. The idea soon spread to other bars in the city.
Sources
By RecetarioMundo.