Let's make something good
How to make it
4 steps. Take it one step at a time.
To make the Gilda
To make the Gilda: Thread one olive, one folded anchovy fillet, one pickled Guindilla pepper, and a second olive onto a toothpick. Repeat for all 12 pieces.
Heat the olive oil
Heat the olive oil in a skillet over medium-high heat. Add the chorizo slices and sear for 1-2 minutes per side until slightly crispy and the fat has rendered.
3 minDrizzle the honey
Drizzle the honey over the chorizo in the pan and toss quickly to coat and glaze the meat for 30 seconds, then remove from heat.
1 minPlace each glazed chorizo slice
Place each glazed chorizo slice onto a round of baguette and secure with a toothpick. Serve alongside the Gildas.
A little kitchen wisdom
Always use high-quality extra virgin olive oil for the best flavor. Pintxos are traditionally served with a small glass of Txakoli wine or a cold beer.
What you'll need
ToothpicksSkillet
