Quick Summary: 9 recipes with ready-to-eat vinegared anchovies — appetizers in 5-15 minutes, no cooking needed for the anchovies (they come marinated). Includes classic Basque dishes (gildas, matrimonio), Navarrese-Andalusian montaditos, a main course salad, and modern versions with tartlets or Iberian ham. Quantity: 2-3 fillets per person for an appetizer, 4-5 for a main tapa. Pairing: vermouth, txakoli, or pilsner beer. All tested, all work.
The 9 recipes in this article
- 1. Classic Donostiarra Gilda with butterfly anchovy
- 2. Anchovy toast with grated tomato and garlic
- 3. Anchovy salad with tomato, onion, and olives
- 4. Anchovy montadito with piquillo peppers
- 5. Marinated anchovies with onion and carrot
- 6. Matrimonio skewer (anchovy and white anchovy)
- 7. Anchovies wrapped in Iberian ham
- 8. Potato chips with anchovies (bar style)
- 9. Anchovy tartlet with fresh cheese and avocado
- Common mistakes that ruin the recipe
- Pairings and accompaniments
- Frequently asked questions
The base product: vinegared anchovy fillet
These recipes assume you start with a ready-to-eat vinegared anchovy fillet — this isn't about how to make anchovies at home (we cover that in another article). The professional fillet comes marinated in vinegar and oil, previously frozen to eliminate anisakis, and ready to use.
This completely changes the planning: the following 9 recipes can be assembled in 3-15 minutes. They are appetizers for unexpected guests, Saturday aperitifs, quick dinners, or impromptu snacks.
The anchovies for these recipes
Gourmet Cantabrian anchovy fillet marinated in mild vinegar and virgin oil. Ready to use. 200g (~25-30 fillets): serves 6-8 portions.
View anchovy fillets →Not marketing — recipes tested at Mercat del Ninot since 1990. Every recipe on this page has been cooked at home or at the stall before being published. With the same products we sell. If a recipe doesn't work, it doesn't go on the blog.
The Basque classics (1-2)
The pintxo was born in San Sebastián. Gilda Donostiarra and matrimonio are the two canonical formats — and they still work 80 years later.
1. Classic Donostiarra Gilda with butterfly anchovy
The gilda was created at Casa Vallés bar in San Sebastián in the 1940s. Butterfly anchovy, olive, and guindilla pepper. Three ingredients, one skewering technique. No cooking involved.
Ingredients
- 12 vinegared anchovy fillets
- 24 pitted Manzanilla olives
- 12 sour piparra guindilla peppers
- Extra virgin olive oil
- 12 long toothpicks
Steps
- Prepare anchovy. Each anchovy fillet is folded in half ("butterfly") to fit on the toothpick and add volume.
- Skewer. On each toothpick: 1 olive → 1 folded anchovy → 1 piparra guindilla pepper (curved in an S-shape) → 1 olive. The order matters for visual appeal and to prevent it from coming apart when eaten.
- Present. Place all gildas on a slate or dark ceramic plate. Vertically if they fit.
- Oil. Drizzle with a thread of extra virgin olive oil over the whole.
- Serve. At room temperature, ideally with cold vermouth or txakoli.
6. Matrimonio skewer (anchovy and white anchovy)
The "matrimonio" combines salted Cantabrian anchovy and vinegared anchovy — the "she" and "he" of the appetizer. Balanced acidity and salinity in one bite.
Ingredients
- 8 slices baguette bread
- 8 Cantabrian anchovy fillets in oil
- 8 vinegared anchovy fillets
- 8 small piparra guindilla peppers
- Olive oil
- Toothpicks
Steps
- Toast. Lightly toast the bread slices.
- Oil. Brush lightly with olive oil.
- Assemble. On each slice of bread, place 1 anchovy fillet (dark) and 1 vinegared anchovy fillet (white), crossed.
- Guindilla. Skewer with a toothpick: bread → matrimonio → guindilla on top.
- Serve. On a slate plate. At room temperature, with vermouth or txakoli.
If you're in a hurry
The ready-skewered Donostiarra gildas save you the assembly time. Same technique, same result.
View skewered gildas →Montaditos and toasts (3-4)
From the south and the north: toast with tomato (Andalusia) and montadito with piquillo (Navarre). Bread + something sweet + anchovy is the universal formula.
2. Anchovy toast with grated tomato and garlic
The breakfast-appetizer of the south. Toasted bread, tomato, garlic, oil, salt — and anchovies that provide acidity and umami. Works at any time.
Ingredients
- 4 slices rustic bread (ciabatta or similar)
- 12 vinegared anchovy fillets
- 2 ripe tomatoes
- 1 clove garlic
- Extra virgin olive oil
- Salt
- Chopped parsley
Steps
- Toast bread. Toast the slices until golden in a pan or toaster.
- Garlic. Rub the cut garlic clove over the hot toast (one pass, don't insist — it will turn bitter).
- Tomato. Grate the tomato on a coarse grater. Salt and set aside.
- Assemble. Spread the grated tomato over the toasts. Drizzle with olive oil.
- Anchovies. Place 3 anchovy fillets per toast, arranged horizontally or crossed.
- Finish. Chopped parsley and a few extra drops of oil. Pepper optional.
4. Anchovy montadito with piquillo peppers
A traditional Navarrese-Basque pintxo. Toasted bread, sweet roasted pepper, sour vinegared anchovies. Perfect balance.
Ingredients
- 8 thin baguette slices
- 16 vinegared anchovy fillets
- 6 roasted piquillo peppers
- Extra virgin olive oil
- Flaky sea salt
- Pepper
Steps
- Toast bread. Toast the slices (do not burn — just golden).
- Oil. Brush the slices with olive oil.
- Peppers. Cut each piquillo pepper into 2-3 strips. Place one strip on each slice.
- Anchovies. Cross 2 anchovy fillets in an X over the pepper.
- Finish. Drizzle with oil, flaky salt, pepper. Optional: skewer with a toothpick.
- Serve. At room temperature, ideal with vermouth.
Main course: salad (5)
The Andalusian salad turns anchovies into a main dish. For summer dinners or light meals.
3. Anchovy salad with tomato, onion, and olives
Grandma's summer salad. Ripe tomato, spring onion, olives, egg, and anchovies — all dressed with oil and mild vinegar. A fresh, hearty, single-dish meal.
Ingredients
- 16 vinegared anchovy fillets
- 4 ripe tomatoes
- 1 spring onion
- 12 black Aragón olives
- 2 hard-boiled eggs
- 1 small cucumber
- Extra virgin olive oil
- Mild Sherry vinegar
- Salt and oregano
Steps
- Boil eggs. Boil for 10 min, cool, peel, and cut into quarters.
- Tomatoes. Cut the tomatoes into wedges. Peel and slice the cucumber.
- Spring onion. Finely julienne the spring onion. If strong, soak in cold water for 5 min.
- Assemble. In a large bowl, arrange tomato, cucumber, spring onion, olives, and quartered egg.
- Anchovies. Distribute the anchovy fillets throughout the salad.
- Dressing. Drizzle with Sherry vinegar, generous olive oil, salt, a pinch of oregano.
- Rest. Let stand for 5 minutes before serving for the flavors to meld.
Modern versions (6-9)
The last 4 are more recent adaptations — marinated, Iberian ham bites, bar-style potato chips, and tartlet. Same product, different combinations.
5. Marinated anchovies with onion and carrot
A trick to "personalize" store-bought anchovies: briefly marinate them with julienned onion and carrot. Better the next day.
Ingredients
- 20 vinegared anchovy fillets
- 1 red onion
- 1 carrot
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon sweet paprika
- 100ml extra virgin olive oil
- 2 tablespoons Sherry vinegar
- Black peppercorns
Steps
- Cut. Finely julienne the red onion. Baton-cut the carrot. Slice the garlic.
- Mix. In a bowl, combine oil, vinegar, paprika, garlic, bay leaf, and peppercorns.
- Jar. In a glass jar, alternate layers: onion + carrot, anchovies, onion + carrot, anchovies.
- Marinate. Pour the liquid mixture to cover. Close the jar.
- Rest. Refrigerate for at least 4 hours. Ideally 24 hours.
- Serve. At room temperature with toasted bread on the side.
7. Anchovies wrapped in Iberian ham
An daring and very effective combination — the fat of the Iberian ham balances the acidity of the anchovy. A single-bite appetizer.
Ingredients
- 12 vinegared anchovy fillets
- 12 thin slices Iberian ham (finely sliced)
- Freshly ground black pepper
- Olive oil (optional)
- 12 toothpicks
Steps
- Prepare. Lay out the slices of ham on a board.
- Roll. Place one anchovy fillet on each slice. Carefully roll from one end.
- Secure. Skewer each roll with a toothpick to hold it.
- Season. Freshly ground pepper. Optional: small drops of very good olive oil.
- Serve. At room temperature on a slate plate. Pairing: Fino or Manzanilla sherry.
8. Potato chips with anchovies (bar style)
It has no culinary merit, yet it's one of the most effective appetizers in traditional bars. Crispy potato + anchovy acidity. 3 minutes.
Ingredients
- 1 bag of quality potato chips (plain)
- 12-16 pickled anchovy fillets
- Extra virgin olive oil
- Smoked paprika (optional)
Steps
- Plate. Pour the potato chips into a large, deep plate.
- Anchovies. Distribute the anchovy fillets evenly over the chips.
- Oil. Drizzle with extra virgin olive oil.
- Finish. A pinch of smoked paprika for color and nuance. Serve immediately.
9. Anchovy Tartlet with Cream Cheese and Avocado
A contemporary version of the pintxo — crispy tartlet, creamy fresh cheese, avocado, anchovy. Works well for weddings and birthdays.
Ingredients
- 12 savory tartlets (store-bought)
- 12 pickled anchovy fillets
- 1 ripe avocado
- 100g whipped cream cheese
- 1 tablespoon lemon juice
- Dill or chives
- White pepper
- Salt
Steps
- Avocado. Mash the avocado with a fork. Add lemon juice and a pinch of salt.
- Cheese. Whisk the cream cheese with pepper. Set aside.
- Fill. Place 1 teaspoon of whipped cheese in each tartlet.
- Avocado. On top, 1 teaspoon of mashed avocado.
- Anchovy. A rolled or folded anchovy fillet on top.
- Garnish. A small dill sprig or chopped chives on top.
- Serve. Serve on a tray immediately. Do not prepare more than 30 minutes in advance — the tartlet will soften.
Complete Vermouth Pack
If you're hosting a vermouth or extended appetizer, the Donostiarra Vermouth Pack includes ready-made gilda anchovy and matrimonio — a perfect combination for 4-6 people.
View Vermouth Pack →Common Mistakes That Ruin Your Appetizer
- Too acidic anchovies: If the product is too strong in vinegar, drain and leave for 5 min in olive oil before use.
- Softened bread: Assemble pintxos when serving, not before. The moisture from the anchovy softens the bread in 20-30 min.
- Burning the garlic: For toast, garlic is rubbed just once on warm bread. If you insist, it will become bitter.
- Unripe tomato: For salads and toast, the tomato must be very ripe (June-September is optimal season). If it's hard, the recipe loses 50% of its impact.
- No order in skewering: The olive goes at the ends of the toothpick, not in the center. Otherwise, the guindilla pepper will fall off.
- Mixing everything too soon: In the Andalusian salad, the dressing is added just before serving (maximum 5 min resting). More time and the tomatoes release water.
- Serving too cold: Anchovies are best at room temperature. Take them out of the fridge 10-15 min before so the oil warms up and the nuance can be appreciated.
Pairings and Drinks
| Recipe | Drink | Why |
|---|---|---|
| Donostiarra Gilda | White Vermouth / Txakoli | Acidity on acidity — classic Basque combination |
| Toast with tomato | Dry Fino / Beer | Cleanses the palate between bites |
| Andalusian salad | Young white wine | Verdejo, Albariño, Viura |
| Piquillo Montadito | Txakoli or beer | Basque-Navarrese tradition |
| Escabeche | Red Vermouth | Bitter notes balance |
| Matrimonio | Vermouth or Txakoli | Classic Basque appetizer combo |
| With Iberian ham | Fino or Manzanilla | Pure Andalusian |
| Potato chips | Cold beer | Traditional bar combo |
| Tartlet | Cava brut or white wine | For celebration format |
What to Buy Based on Your Plan
- To make recipes at home: Gourmet pickled anchovy fillets — a universal base for all.
- Vermouth in a hurry: Skewered Donostiarra Gildas.
- Varied Vermouth: Donostiarra Vermouth Pack (gilda anchovy + matrimonio).
- For salads/montaditos: Gourmet fillets + roasted piquillo peppers + good olives.
- For celebrations: Mix with Cantabrian anchovy 00 to make matrimonios.
In Summary
Pickled anchovies are the perfect appetizer wild card: they last in the fridge, require no cooking, and combine with almost everything. 9 different formats cover everything from the traditional Donostiarra gilda to the modern tartlet. The common rules: serve at room temperature, assemble when serving (not before), and pair with acidic or light drinks (vermouth, txakoli, beer, fino).
To explore more appetizer recipes or see the entire selection of anchovies and gildas, visit Bacalalo's gildas and pintxos collection.
Frequently Asked Questions
What is the difference between pickled anchovies (boquerones en vinagre) and anchovies (anchoas)?
Same fish (Engraulis encrasicolus), different preparation. Anchovies are preserved in salt for 6-12 months, developing umami, a dark brown color, and intense flavor. Pickled anchovies are marinated in vinegar for 1-3 days: white, acidic, fresh. This is why they can coexist in the same pintxo (the "matrimonio") without being redundant.
How long do opened pickled anchovies last?
5-7 days in the fridge, in their own oil and well covered. If you buy vacuum-packed anchovies, once opened, store in olive oil in an airtight jar. After 7 days, the texture may begin to break down even if the flavor is still correct.
Do they need to be drained before use?
It depends on the recipe. For gildas, toasts, and montaditos: drain lightly (not completely — the oil provides moisture). For salads with their own dressing: drain more. For escabeches or re-marinating: drain the original oil before adding new dressing.
Can pickled anchovies be frozen?
It is not recommended. Freezing breaks down the texture and leaves them soft when thawed. It's better to buy the format you will consume within 5-7 days. For longer preservation, opt for anchovies in oil (12-24 months).
How many anchovies per person?
As an appetizer on a pintxo, 2-3 fillets per person. In a salad or main tapa, 4-5 fillets. A 200g tray (~25-30 fillets) serves 6-8 people as an appetizer or 4-5 as a shared dish.
What drink pairs best with anchovies?
Classic pairings are: red or white vermouth (the acidity of the vinegar connects with that of the vermouth), Basque txakoli (fruity acidity), cold pilsner beer, fino or manzanilla sherry. Avoid strong red wines — the vinegar conflicts with the tannins.
Why are some anchovies too acidic and others mild?
It depends on the marinating process: time in vinegar, vinegar/water ratio, and whether or not it has been pre-salted. Artisanal anchovies with a long marinade (24-48h) are milder; industrial ones with a short marinade in strong vinegar are more acidic. The gourmet anchovy fillets we sell are in the middle ground — balanced acidity.
Can pregnant women eat pickled anchovies?
Commercial pickled anchovies undergo pre-freezing which eliminates anisakis (this is a legal requirement in Spain since 2007). Therefore, they are safe during pregnancy if they come from a certified professional supplier. Homemade ones without pre-freezing are NOT safe — always buy from a trusted source if you are pregnant.
What is the best season for anchovies?
The optimal season for fresh anchovies is March-June (spring-early summer), when they reach their best size and fat content. Commercial pickled anchovies are made with product from that season and kept refrigerated throughout the year. Buying with a recent packaging date guarantees optimal texture.
