Welcome to Paulina Cocina! If you've ever been to a bar, no matter the country, you'll probably be offered something to eat with your drink. Depending on the region, it might be called a picada, pincho, tapa, aperitivo, or appetizer . But the idea is always the same: to make us thirsty and keep our alcohol levels low. It's a win-win for food establishments.
The gilda is a typical Spanish pincho, so it's used to accompany draft cider, beer, wine, etc. The great thing is that it's so easy to make and the ingredients are so easy to find that you can make it at home.
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About the gilda, a bar aperitif
The original gilda is a typical Basque appetizer consisting of a skewer combining green olives, anchovies, and green chilies . The combination of these ingredients creates a delicious blend of flavors: the olives provide saltiness, the anchovies provide a hint of the sea, and the chilies add a spicy touch.
It's usually served on individual sticks and can be found in bars and restaurants throughout the Basque region . It's a traditional pintxo from the Basque Country, Spain, known for its savory taste and distinctive flavor combination.
Gilda de Anchoa
Anchovy gilda is a variation on the original that places particular emphasis on anchovies . Instead of using anchovies as one of the ingredients, anchovies are the star of the dish. It's one of the top anchovy recipes .
High-quality canned anchovies are used and are usually wrapped around a chili pepper or green chili before being inserted onto the toothpick . This version highlights the intense, salty flavor of the anchovies, which can be a delight for lovers of this fish.
It's an appetizer, it's a pincho, it's a tapa: it's the gilda
It's a popular choice to start a meal in Spain . As an aperitif, it's especially appreciated for its unique combination of flavors: salty, sour, and spicy. Each of its components contributes to this flavor experience.
It is usually presented in the form of a skewer, which consists of threading the ingredients onto a long stick . Each stick contains one or more gildas, and is served in bars and restaurants as a kind of individual kebab.
Pinchos are a fundamental part of the culinary tradition in the Basque Country. They have also become a very popular tapa and are presented in the same way as skewers, but instead of on a long stick, they are placed in small casseroles or plates so that diners can share them more easily. We can also make montaditos ( .
Variations of the original gildas
In its most basic form, gildas consist of green olives, anchovies, and green chili peppers threaded onto long sticks . However, the versatility of this appetizer allows for many variations.
- Pickled Onions : Some recipes include pickled onions for added flavor and a touch of sweetness.
- Stuffed Olives : Instead of plain green olives, you can use olives stuffed with pepper, garlic, or any other filling you like.
- Marinated anchovies : Instead of canned anchovies, you can use anchovies marinated in olive oil for a milder flavor and more tender texture.
- Vegetarian Variations : If you prefer a vegetarian version of gildas, you can replace the anchovies with strips of roasted red pepper or Manchego cheese.
Get to know the original Gildas with 5 facts
- Basque origin : Although gildas have become popular throughout Spain and beyond, their origin is primarily attributed to the Basque Country. They are believed to have been created in the 1940s in San Sebastián, a coastal city in the Basque Country, by a famous bartender named José Antonio Sánchez.
- Mysterious Name : The name “Gilda” is somewhat enigmatic and has generated many theories about its origin. Some believe it was named after the 1946 American film “ Gilda ,” starring Rita Hayworth, which was very popular at the time. Others suggest the name comes from a song that was popular at the time. Despite speculation, the exact origin of the name remains uncertain.
- Flavor Combination : Gildas are known for their unique flavor combination. The blend of salty green olives, anchovies with their sea flavor, and spicy chili peppers creates an explosion of flavor in every bite.
- Versatility : Although the traditional recipe consists of olives, anchovies, and chili peppers, many variations have been created over the years. Some people add ingredients like pickled onions or even substitute the anchovies for other ingredients like roasted red peppers or cheese.
- Creative Presentation : The presentation is often very creative. They are served on long sticks, but in some places, the sticks are decorated with Basque flags or even small figures. This gives it an attractive and festive appearance.
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Basque Gildas Recipe
Yield : 12 portions
Preparation time : 20 minutes
Ingredients
- 100 g green olives with pits
- 12 canned anchovy fillets
- 12 chili peppers or green chilies
- 12 long sticks (skewers)
Make gilda in 3 steps
- Make sure the olives are drained and dry if they were in liquid. Drain the preserved anchovies and dry off the excess oil with kitchen paper. Wash the chilies or green chiles and pat dry.
- Take a long toothpick and insert one end of a chili pepper or green chili, then an olive, followed by an anchovy, and finally, the other end of the chili pepper or green chili. The arrangement can vary according to preference.
- Repeat this process until you have the desired amount of gildas. Serve on a plate or serving platter. Drizzle a little extra virgin olive oil over the top before serving.
