Summary
The classic gilda is perfect, but that doesn't mean it can't be improved upon or surprising. At Bacalalo, we've been experimenting with original gilda versions for our customers for some time... In this guide: Why original gildas work, Gilda with smoked salmon and capers, Sweet and sour gilda: anchovy, mango, and chili pepper.
Original Gildas: 12 Surprising Creations
The classic gilda is perfect, but that doesn't mean it can't be improved upon or be surprising. At Bacalalo, we've been experimenting with original gilda versions for our customers at Mercat del Ninot and for the gourmet baskets we ship throughout the Iberian Peninsula. The result of this process is twelve creations that respect the spirit of the Basque pintxo but take it to unexpected places: Mediterranean ingredients, sweet and sour combinations, textures not typically found on a skewer. This guide is practical: for each original gilda, the exact ingredients and assembly instructions are detailed.
Why original gildas work
Before the recipes, it's worth understanding the logic. The classic gilda works because it combines three elements with distinct roles: an acid (the chili pepper), a fatty-salty component (the anchovy), and a neutral element that anchors it (the olive). The most surprising original gildas are those that respect this role structure but substitute ingredients within each category.
If only the anchovy is replaced by another protein or umami element, the result is still recognizable as a gilda. If acidity is played with using an ingredient different from the chili pepper, the profile changes but the balance is maintained. The versions that fail are those that eliminate the contrast or exaggerate it in a single direction.
With that clear logic, these are the twelve original gildas that yield the best results in practice.
1. Gilda with smoked salmon and capers
Ingredients: Slice of Scottish smoked salmon, large green Gordal olive, large caper (or caperberry), fresh dill.
Assembly: Fold the salmon like an accordion (3 layers), skewer it with the Gordal olive and caperberry. Finish with a sprig of dill inserted into the end of the skewer.
Why it works: Smoked salmon is rich in salt and fat. The caperberry provides the acidity and vegetable bitterness that the chili pepper gives in the classic version. The Gordal olive anchors the whole with its ample flesh. Dill adds aromatic freshness without competing.
2. Sweet and sour gilda: anchovy, mango, and chili pepper
Ingredients: Cantabrian anchovy fillet in olive oil, ripe mango piece (1.5 x 1.5 cm), mild Basque chili pepper, Manzanilla olive.
Assembly: Olive, folded chili pepper, rolled anchovy, mango cube. The mango goes at the end so it's the first flavor when the skewer is brought to the mouth.
Why it works: The combination of anchovy and mango is one of those contrasts that seems daring but is perfectly balanced. The tropical sweetness of the mango softens the saltiness of the anchovy. The chili pepper adds the acidic touch that mango lacks. It's a surprising appetizer.
3. Grilled king prawn gilda
Ingredients: 1 peeled medium king prawn (body only), Gordal olive, Piquillo pepper in strips, flaked salt.
Assembly: Sear the king prawn on a very hot griddle (45 seconds per side). Skewer while hot with the olive and Piquillo pepper. Finish with flaked salt on top.
Why it works: Grilled king prawn is juicy, with a direct seafood flavor. The roasted Piquillo pepper provides a mild sweetness. The olive adds the acidic-fatty note. This original gilda is served hot, which differentiates it from cold versions and adds a different sensory dimension.
Bacalalo Products
Artisan Cheese Gilda Handmade Gou...
9,75 €
Caperberries in Vinegar - 1400g (600 g Drained)
9,95 €
Artisan Pickled Onions - 1.4 kg
9,90 €
Artisan Anchovy Gilda Handmade ...
9,90 €
24-48h refrigerated shipping throughout the Peninsula
4. Gilda with brie cheese and quince paste
Ingredients: Wedge of brie cheese (very cold so it doesn't melt), small piece of quince paste (firm quince paste), pickled onion, mild chili pepper.
Assembly: Pickled onion, chili pepper, brie wedge, small piece of quince paste. Serve at room temperature (take cheese out of the fridge 10 minutes before).
Why it works: Brie provides creaminess and a mild dairy flavor. Quince paste adds sweetness. The pickled onion and chili pepper add the acidity that balances the whole. Fish-free, it's a perfect original gilda for guests who don't eat seafood.
5. Smoked cod and sun-dried tomato gilda
Ingredients: Small piece of smoked cod loin (in slices), sun-dried tomato in olive oil, Arbequina olive, caper.
Assembly: Olive, caper, folded smoked cod slice, sun-dried tomato drained of oil.
Why it works: Smoked cod has a different profile from traditional salted cod: smokier and milder. Sun-dried tomato in oil adds concentrated sweetness and its chewy texture contrasts with the softness of the cod. The caper adds the acidic note.
6. Black gilda: kalamata olive, smoked sardine, and chili pepper
Ingredients: Pitted Kalamata olive (black, Greek), small pieces of smoked sardine in olive oil, Basque chili pepper, small cherry tomato.
Assembly: Cherry tomato, Kalamata olive, smoked sardine, chili pepper. This gilda has a dark, intense appearance that visually contrasts with the green versions.
Why it works: Kalamata olives have a more intense and bitter flavor than green Manzanilla olives. Smoked sardines are more potent than anchovies. The cherry tomato adds freshness and color. It's an original gilda with strong flavors, for those who enjoy intensity.
7. Japanese gilda: anchovy, pickled cucumber, and sesame
Ingredients: Pickled anchovy (boquerón en vinagre), small slice of cucumber pickled in rice vinegar (tsukemono style, or simply artisanal pickled cucumber), Manzanilla olive, black sesame seeds.
Assembly: Olive, cucumber slice, rolled anchovy. Sprinkle black sesame seeds on top before serving.
Why it works: Cucumber pickled in rice vinegar is milder and less acidic than Basque chili pepper, which gives a more delicate version of acidity. Black sesame adds a visual touch and a subtle nutty nuance. It's an original gilda with Asian influence that surprises without being exotic.
8. Bonito tuna belly gilda with green pepper
Ingredients: Piece of bonito tuna belly (ventresca de bonito del norte) in olive oil, Gernika green pepper in vinegar (or canned), pickled onion.
Assembly: Pickled onion, Gernika pepper, piece of tuna belly drained of oil.
Why it works: Bonito tuna belly is milder and fattier than anchovy. Its almost melting texture contrasts with the firm crispness of the Gernika pepper. The pickled onion anchors the whole with its mild acidity. It's a Basque gilda made with 100% Cantabrian ingredients, without anchovy but equally authentic.
9. Winter gilda: foie gras and chutney
Ingredients: Small wedge of foie gras mi-cuit (very cold), half a teaspoon of onion or fig chutney, pickled onion.
Assembly: Pickled onion, very cold piece of foie, chutney on top with a small spoon. This is an original gilda served on an appetizer spoon rather than a classic skewer, as foie gras doesn't hold well skewered.
Why it works: It's the most luxurious and distinctive version. Foie gras provides very high levels of fat and umami; chutney provides the sweet-sour counterpoint; the pickled onion adds the pickled vegetable note. It's for special occasions and works very well as an appetizer for a celebratory dinner.
10. Autumn gilda: anchovy, dried fig, and cheese
Ingredients: Cantabrian anchovy fillet, half a dried fig (rehydrated in warm water for 15 minutes if very dry), small wedge of cured Manchego cheese, mild chili pepper.
Assembly: Chili pepper, rolled anchovy, rehydrated fig, small wedge of Manchego at the end.
Why it works: The fig-anchovy combination is a Mediterranean classic for sweet-salty balance. Manchego adds a dairy note that rounds out the whole. The chili pepper provides the necessary acidity so that the combination is not too heavy.
11. Green gilda: anchovy, edamame, and wasabi
Ingredients: Pickled anchovy (boquerón en vinagre), cooked edamame (green soybeans), mild Basque chili pepper, a touch of wasabi (in paste, very small amount).
Assembly: Edamame, chili pepper, anchovy. Add a tiny dab of wasabi on the anchovy with a toothpick before serving.
Why it works: Edamame provides a fresh, protein-rich vegetable note different from the olive. Wasabi adds a clean spiciness, different from the chili pepper's heat, which rises through the nostrils. It's a very striking original gilda for fusion cuisine lovers. The amount of wasabi should be minimal (less than 0.5 g per gilda).
12. Sweet and salty gilda: anchovy, grape, and walnut
Ingredients: Cantabrian anchovy fillet, seedless white grape (or red grape), shelled walnut (half), short chili pepper.
Assembly: Half walnut, grape, rolled anchovy, short chili pepper. The grape in the center gives the whole a spherical visual shape that draws attention.
Why it works: Grape provides sweetness, juice, and freshness. Walnut adds crunchy texture and vegetable fat. Anchovy dominates with its umami. Chili pepper finishes with acidity. This is perhaps the most balanced of the twelve original gildas because it works with the four basic flavors (salty, sweet, sour, bitter-fatty) in a single bite.
Bacalalo Products
Artisan Cheese Gilda Handmade Gou...
9,75 €
Caperberries in Vinegar - 1400g (600 g Drained)
9,95 €
Artisan Pickled Onions - 1.4 kg
9,90 €
Artisan Anchovy Gilda Handmade ...
9,90 €
24-48h refrigerated shipping throughout the Peninsula
Frequently asked questions about original gildas
How many original gildas are needed per person for an appetizer?
For a varied appetizer before a meal, 3-4 gildas per person is sufficient if there are other appetizers. If gildas are the only appetizer, calculate 6-8 per person. By combining several original gildas of different flavors, the perceived quantity by the diner is greater because variety maintains interest.
Can original gildas be prepared in advance?
It depends on the ingredients. Versions with fresh fruits (grape, mango) should be assembled at the moment so that the fruit doesn't oxidize or release too much juice. Those with canned or pickled ingredients hold well for 2-4 hours covered in the refrigerator. Hot versions (grilled king prawn) are only assembled just before serving.
Which original gilda do you recommend for a formal dinner?
The foie gras mi-cuit gilda with chutney (on a spoon) or the smoked salmon gilda with capers are the most elegant visually and in flavor. For a business dinner or high-level event, combining three or four versions of original gildas in a tray presentation makes an excellent first impression.
Can original gildas be made gluten-free?
The standard gilda does not contain gluten (the toothpick doesn't count). The described original versions also do not intrinsically contain gluten. You should check the labeling of specific products (some vinegars, industrial chutneys) to guarantee it, but in general, the gilda format is naturally gluten-free.
Does the quality of the olive matter as much as the anchovy?
Much more than it seems. A quality olive has firm flesh, complex flavor, and low inherent acidity (which doesn't compete with the chili pepper's vinegar). Low-quality canned olives are soft, very salty, and have a bland flavor that detracts rather than adds. For original or classic gildas, always use good quality olives: Manzanilla from Seville, Gordal, or first-pressed Arbequina.
What is the most suitable toothpick or skewer for gildas?
10-12 cm bamboo wooden toothpicks are the most practical for original gildas with normal-sized ingredients. For versions with larger ingredients (whole king prawn, generous cheese wedge), a 15 cm skewer provides more comfort. Avoid plastic toothpicks in temperature contexts (hot gildas) and metal ones, which heat up.
