Israel Romero / Sunday, May 4, 2025 / Categories: Blog Learn how to make a Gilda like a true expert. Do you dare to make an authentic Gilda? We'll show you how to make this very Spanish tapa and surprise your palate [caption id="attachment_33249" align="aligncenter" width="800"] Learn to make a Gilda like a true expert[/caption] La Gilda is a classic appetizer of Spanish cuisine, very popular in the Basque Country, especially in the city of San Sebastián. It is known for being an easy-to-make pincho, with simple ingredients that come together perfectly to offer an incredible contrast of flavors. Let's make it step by step like a true expert. Because Made in Spain stands for quality [caption id="attachment_33250" align="aligncenter" width="800"] Learn to make a Gilda like a true expert[/caption] ENJOY THEM Ingredients for a Gilda Green olives (preferably manzanilla): They are the base ingredient, giving the salty and acidic touch. Guindillas or green peppers (fresh or jarred): They provide the spicy kick. Anchovies in oil: Authentic, high-quality anchovies give the umami and salty flavor. Toothpicks or cocktail sticks: For assembling the skewer. Preparation Choose the ingredients carefully. The key to a good Gilda is the quality of its ingredients. Olives should be fresh and not too large, the guindillas should be mild but with some heat, and the anchovies must be high quality, preferably in olive oil. Assembling the skewer: On a toothpick, start with a olive at the base. Then place a guindilla (you can use small guindillas or cut larger ones in half if you prefer). Add an anchovy, so it curls slightly or is placed carefully to stay secure. Finally, finish with another olive. Done!: You now have an authentic Gilda, ready to enjoy. The contrast between the salty anchovy, the olive's acidity, and the guindilla's heat creates a delicious combination. Expert tips Olives: If possible, choose quality olives such as manzanilla or gordal. They can be jarred or fresh, but make sure they are not too bitter. Guindillas: If you can't find fresh guindillas, you can also use jarred ones, which tend to be milder and easier to handle. Anchovies: Make sure to use anchovies in olive oil, and if you can, choose Cantabrian anchovies which are meatier. Use premium anchovies—their quality is essential for this skewer. [caption id="attachment_33251" align="aligncenter" width="800"] Learn how to make a Gilda like a true expert[/caption] Ideal Pairings Look for drinks that complement those contrasts. Here are some pairing suggestions: Verdejo: Another fresh, fruity white wine with herbal notes that can harmonize with the spiciness and saltiness of the Gilda. Navarra Rosé: With its freshness and light fruity notes, it pairs very well with the intense flavors of Gildas. Cava: If you fancy a touch of bubbles, cava can be a very elegant companion. Its acidity and effervescence help cleanse the palate between bites. Red or sweet vermouth: Its rounder, slightly sweet flavor contrasts nicely with the guindilla's heat and the anchovy's saltiness. Red vermouth often has a touch of spice that complements the flavors of the olives and anchovy. Do you like our content? We strive to offer information we think is interesting if you are a true Spanish Gourmet Lover, so we want to reward your loyalty with a €10 discount on your next purchase at Made in Spain Store. Enter the coupon LOVER to receive this exclusive discount. *Purchases over €60 Our recommendations Cantabrian Anchovy Gilda, Casa Santoña Cava Alta Alella LAIETÀ, Organic Gran Reserva Nomeolvides Rosé, Fincas La Cantera Lustau Red Vermouth AUTHOR: Israel Romero, CEO of Made in Spain Gourmet. Our May Essentials Elogio Premium: The Essence of Spanish Excellence in Extra Virgin Olive Oil Print 4 Rate this article: No rating Please login or register to post comments.