Gilda Skewers with Anchovy, Olive and Guindilla

What you need

• 12 oil-packed anchovy fillets, one 50 g tin
• 12 pitted green manzanilla olives
• 12 pickled guindilla peppers, also sold as piparras

Method

Restated from the original video

1. 1

   Tip the olives, guindilla peppers and anchovy fillets into separate sieves and drain well.

2. 2

   Blot everything on kitchen paper so the skewers are not slippery.

3. 3

   Spear one end of an anchovy fillet on a toothpick.

4. 4

   Slide an olive onto the toothpick, then fold the anchovy loosely over it and spear the other end of the anchovy.

5. 5

   Finish with a guindilla pepper threaded on at the top.

6. 6

   Repeat to make 12 skewers and lay them on a plate.

7. 7

   Chill for 10 min if you like them cold, then serve at once as a bar snack.

Imported from panningtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.