GILDA PINTXO – THE ICONIC ONE-BITE TAPAS FROM SAN SEBASTIAN
The most famous pintxo from San Sebastian, created in the 1940s. Its creator described it as “salty, green, and lightly spicy,” much like Rita Hayworth dancing in Gilda. Traditionally eaten in one bite, a true challenge with 3-5 spicy guindilla peppers! Add tuna and onion, and it becomes an “Indurain,” a messy but delicious experience.
🕒 Prep Time: 5 min
🍽️ Yields: 1 pintxo
Ingredients
- 1 Manzanilla green olive (meaty with almond aroma)
- 1–3 pickled guindilla chili peppers (mildly spicy, slightly tangy)
- 1 high-quality Cantabrico anchovy fillet
- Extra virgin olive oil (for drizzling)
Instructions
- Slice chili peppers diagonally into halves.
- On a toothpick, thread: anchovy fillet end, two chili halves, another anchovy fillet piece, olive, and finish with anchovy fillet.
- Arrange Gildas on a serving plate and drizzle generously with quality extra virgin olive oil.
- Serve with a slice of baguette and a glass of young, acidic wine such as Txakoli from Getaria or Portuguese Vinho Verde.
💡 Tips
- Use authentic Spanish Manzanilla olives for true flavor.
- Select mild guindilla peppers to balance heat.
- Choose premium Cantabrico anchovies for best texture and taste.
- Pair with a crisp, youthful white wine for a refreshing contrast.
🎉 Perfect For
- Traditional Basque pintxo experiences
- Tapas parties and appetizers
- Flavorful one-bite snacks
- Wine and food pairings
📝 Final Thoughts
Gilda is a simple yet bold pintxo that captures the essence of Basque flavors—salty, spicy, and fresh. Perfect for savoring with friends alongside lively wine and crusty bread.