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Gilda with smoked oysters, spicy peppers and fresh coriander
Elegant Gilda skewers featuring smoked oysters and blistered Padrón peppers

Gilda skewers with smoked oysters

Author: Flavelo
Recipes Starters
This recipe is a luxury, modern reimagining of the classic 'Gilda' pintxo (Basque snack). While the original consists only of olives, anchovies and peppers, here the deep, peaty flavour of smoked oysters meets the playful heat of Padrón peppers. Perfect party food: a single bite that demands a glass of cold vermouth or dry white wine.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Spanish (Tapas)

Ingredients

Equipment Needed

  • Cocktail sticks or small skewers
  • Frying pan for the peppers

Allergen Information

⚠️ Molluscs

Instructions

1 ✓

Wash the Padrón peppers and dry them completely.

Tip: If you put them in oil whilst wet, they will spit.
2 ✓

Heat the olive oil in a frying pan until smoking. Toss in the peppers and fry for 2-3 minutes until their skins blister and start to brown.

Tip: The pepper needs to 'suffer' in the hot oil to soften and become sweetish.
3 ✓

Remove the peppers and immediately sprinkle with the large crystal salt.

Tip: The salt sticks to the hot oily surface, giving a crunchy texture.
4 ✓

Assemble the skewers: thread on an olive, a folded fried pepper, and finally a smoked oyster.

Tip: The order of flavours in the mouth: salty tartness -> spicy softness -> smoky umami.
5 ✓

Drizzle with a few drops of lemon juice just before serving.

Tip: The acidity 'cuts through' the oiliness of the oyster and oil.

Recipe FAQ

Are all Padrón peppers hot?
No! The saying goes: 'Some are hot, others are not.' It's the gastronomic version of Russian roulette.
Where can I get smoked oysters?
Look in the tinned goods aisle of larger supermarkets; they are usually sold in oil in flat tins.

Ingredients

  • 1 tin Smoked oysters (approx. 8-10 pcs)
  • 10 pcs Padrón peppers (small green peppers)
  • 10 pcs Pitted green olives (Manzanilla)
  • 2 tbsp Olive oil
  • 1 pinch Large crystal sea salt (Maldon)
  • 1 pc Lemon