gilda pintxo recipe Donostia San Sebastian
Basque Country Recipes from around the world

Recipe: Gilda, the famous Pintxos Tapas from Donostia-San Sebastian

Gilda, the most famous Pintxos Tapas from Donostia-San Sebastian in the Spanish Basque Country. Naming this particular Pintxos Gilda has nothing to do with an ancient Basque word, nor with its ingredients, it’s named after Rita Hayworth from the 1946 movie Gilda, as she’s equally “spicy and salty” (just look at her here), just as the skewered snack. The movie enjoyed a huge popularity in Spain, as it was one of the first American pop cultural influences in Spain after World War II, which ended in September of 1945. Nowadays you simply can’t imagine the Basque cuisine without this easy yet delicious skewered Tapa, and yes, it’s available everywhere, especially in Donostia-San Sebastian. Check out my Gilda Pintxo recipe to re-create this appetizer yourself, within just a very few minutes.
Depending on what else is served, you might want to plan up to 2 (or even 3) per person.

Ingredients for 10 Gilda Pintxos

  • 20 olives
  • 20-30 pickled guindilla peppers (2 to 3 peppers per skewer, depending on their size)
  • 10 anchovies / small cornichos pickles for a meat-free vegan / vegetarian version
  • 10 skewers (min height of 5cm + )

Instructions – How to make the famous Gilda Pintxos from Donostia-San Sebastian

Assembling the Gilda Pintxos is very simple, however, you should pay attention while skewering the tiny vegetables, to neither hurt you nor damaging them while trying so.
Usually, you start by taking one skewer and one Olive and thread it, followed by one end of the anchovy, followed by two to three peppers, the other part of the anchovy and again another Olive. For easier eating, and if you plan on serving the Gilda Pintxos right away, I’d recommend cutting the top parts of the pickled guindilla peppers off (personally I don’t like to eat strunks, some don’t have problems with it…)

To give the Gilda Pintxos a finishing touch, you might want to sprinkle them carefully with (a garlic or chilli) oil.
Serve The Gilda’s either laying on a plate, with baguette-style bread on the side or laying flat on a slice of baguette bread. Whether you prefer white wine or red wine with your homemade Gilda Pintxos, both fits.
buen apetito!

Vegetarian version of the Gilda Pintxos with a pickle instead of anchovy
Vegetarian version of the Gilda Pintxos with a pickle instead of anchovy
Gilda Pintxos in Donostia San Sebastian, typical with olives, pickled guindilla peppers and anchovies
Gilda Pintxos in Donostia San Sebastian, typical with olives, pickled guindilla peppers and anchovies

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