Description
A simple yet flavorful pintxo featuring guindilla peppers, anchovies, and olives, perfect for pairing with a lively Tempranillo wine.
Ingredients
Scale
- 12 picked guindilla peppers
- 4 salted anchovies
- 4 pitless olives
- Olive oil, to drizzle
- 4 wooden skewers
Instructions
- Cut the stalks from the guindilla peppers.
- On each wooden skewer, alternate threading the peppers with the anchovy and finish with an olive.
- Drizzle the assembled skewers with olive oil.
- Serve immediately as part of your pintxos spread.
Notes
This dish is best enjoyed fresh, so prepare it just before serving. You can substitute the guindilla peppers with other mild pickled peppers if needed. For a vegetarian option, omit the anchovies and add more olives or cheese. Serve alongside a variety of other pintxos for a true Basque experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 skewer
- Calories: 50
- Sugar: 0
- Sodium: 300
- Fat: 4
- Carbohydrates: 1
- Fiber: 0
- Protein: 2
- Cholesterol: 5