Spain's most prestigious region for red and white wine

Time for a Classic

Gilda Pintxo

Circa 1940s from Bar Casa Vallés in San Sebastian

Recipe

recipe-gilda-2

Bring on the Manchego Cheese for a Party

Great for Chilled Reds, Crispy Whites & Friends

Time for a Classic

Gilda Recipe by Chef Joshua Whigham

Legend has it that the original pintxo – a combination of a pickled pepper, oil-cured anchovy, and Manzanilla olive – was invented at a bar in San Sebastián in northeastern Spain. A regular bar patron and wine salesman wanted to come up with a name for the one-bite trio he claimed made his wine taste even better. Enamored of the film star Rita Hayworth, who was the star and namesake of the movie “Gilda” — a wildly popular movie in Spain at the time – he named his creation the Gilda. He said that like the character, this pintxo was salty, green, and spicy.

Gilda (aka Pintxo)

Servings: 6 each
Prep Time: 10 min
Total Time: 10 min

Ingredients

• 6ea Guindilla Peppers
• 6ea Gordal Olives
• 6ea Boquerones
• 6ea 4in Bamboo Skewer
• 1ea Orange
• 1oz Olive Oil

Directions

• Start with a skewer through the side of the Olive.
• Skewer the stem end of the Guindilla Pepper and then fold it over. Push towards the first skewered olive.
• Wrap a Boquerone around the second olive, making sure to skewer can push through to secure the olive and anchovy.
• Arrange on the plate.
• When ready to serve, add Olive Oil and Orange Zest. Optional, add a cube of Manchego cheese. 

Note: Make a bunch ahead of time. If stored correctly, they will keep for 1 day. Want to spice it up? Add young Manchego Cheese. 

Shopping List

• Agina Peperrak Guindilla de Ibarra in Vinegar DOP
• Losada Gordal Olives, Pitted
• Pujado Boquerones
• 3 ounces young Manchego Cheese DO
• Orange
• 4in Bamboo Skewers
• Micro Plane
• (optional) 4 ounces Young Manchego cheese

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