The Gilda is a popular pintxo from San Sebastián, typically served at bar counters and known as the perfect companion to a glass of vermouth. There are several theories about the origin of its name, but the most iconic links it to Rita Hayworth’s visit to the San Sebastián Film Festival in 1950. At the time, she had just starred in Gilda, the role that made her a symbol of sensuality for an entire generation.
Like the character, the Gilda is bold, intense, and full of personality—always green, salty, and with a spicy kick. Many versions have appeared over time, but ours couldn’t go without a touch of citrus, bringing freshness and a surprising aroma. This version is inspired by a creation from Chris Shaw, head chef at Toklas restaurant.
Ingredients per person
1 large anchovy
1 piparra
1/4 of Meiwa kumquat, cut in longitudinal quarters (remove the seeds)
1 rodaja de Diamond Citron, very thinly sliced with mandolin
2 pitted olives stuffed with anchovies
olive oil
Method
1. Insert the ingredients alternately, looking for a balance between colors and flavors.
2. Before serving, sprinkle with a dash of AVOE.
Note
The kumquat finds its balance between its aromatic rind and acid pulp. While the Diamond citron is characterized by its edible, flavored, high quality, thick, firm and fleshy albedo. The pulp is crunchy, with practically no juice, and acidic.
