The original pintxo from San Sebastian: a skewer of a pickled guindilla pepper, an anchovy fillet and a green olive, threaded together as a sharp, salty bite invented at Bar Casa Valles.
Drain the anchovies
Lift the anchovy fillets from their oil and let them drain briefly on a paper towel.
Thread each skewer
Thread onto each skewer one guindilla pepper folded in half, one anchovy fillet folded alongside it, and one green olive.
Let the flavors mingle
Arrange the finished gildas on a plate and let them sit at room temperature so the brine, oil and vinegar flavors mingle together.
Serve
Serve the gildas immediately as a sharp opening bite before other pintxos.
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