gildas recipe
gildas recipe


Denise Campos
One of the first pintxos to ever be created and introduced in San Sebastián, Spain. Don't be fooled by its simplicity because it's a total flavour bomb! This one is definitely a classic that is easy to execute.
5 from 2 votes
Prep Time 25 mins
Total Time 25 mins
Course Appetiser, Pintxo, Snack, Starter
Cuisine Basque, Spanish
Servings 10 servings
Calories 365 kcal


  • 10 pcs Anchovy fillets canned
  • 10 pcs Olives green pitted and whole
  • 10 pcs Guindillas Spanish green pickled peppers, halved
  • As needed Oil extra virgin
  • As needed Pimentón powder dulce
  • 10 pcs Toothpicks/skewers


  • Arrange your components in different bowls to make it more organised.
  • Get 1 toothpick or skewer and start with one half of the guindilla pepper.
  • Next component to put is a whole anchovy fillet, but only half of it as we are going to roll it around the next component.
  • Slip a whole green olive, then enclose with the other half of the anchovy fillet.
  • Add the other half of the guindilla pepper.
  • Arrange Gildas on a plate or a terracotta bowl/cazuela, drizzle with extra virgin olive oil and lightly dust with pimentón powder for some extra flavour.


Calories: 365kcal
Keyword Gildas
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