Spanish cuisine · Salads & Mezze

Gildas

Basque skewer of anchovy, olive and pickled chilli – salty, sour and hot.

Ingredients · for 4 servings

• 16 anchovy fillets in oil
• 16 green Manzanilla olives
• 32 pickled Guindilla chillies
• 4 tbsp olive oil

Instructions

1. Thread one chilli onto each cocktail stick.
2. Skewer an anchovy fillet in waves, then add the olive.
3. Finish with a second chilli.
4. Drizzle with a little olive oil and serve immediately.