Savory Basque Pintxos with Gilda Anchovy Skewers
Experience the flavors of the Basque Country with these simple yet delicious Gilda skewers featuring a perfect blend of salty, tangy, and spicy elements.
Preparation
Get these tasks done before you start cooking.
Preparing the Skewers
- 1
Drain Anchovies
Drain the anchovy fillets well and pat them dry with a paper towel.
Tip: Ensure the anchovies are dry to prevent the skewers from becoming soggy. Pro Tip: If you want a less salty option, rinse the anchovy fillets briefly in water and pat dry.
- 2
Slice Peppers
Slice the guindilla peppers in half if they are larger than the olives.
- 3
Prep Ingredients
Prepare your ingredients for assembly: olives, anchovies, and peppers should be within easy reach.
How to Make Savory Basque Pintxos with Gilda Anchovy Skewers
Total time: 40 min · Yields 4 servings
- 1
Assemble Skewers
Alternate threading an olive, anchovy fillet, and guindilla pepper onto each skewer, ensuring they're packed tightly for a robust bite.
- 2
Drizzle Oil
Drizzle with a light touch of extra-virgin olive oil for an enriching taste.
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