Spanish · appetizer
Pintxos de Gilda
Pintxos de Gilda reads umami 6.6, salinity 6.6 and funk & ferment 5.1 on Palate's 0–10 flavor X-ray — a Spanish appetizer, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.2 / 10
- Sweet & Fruity — 2.6 / 10
- Sour & Bright — 3.9 / 10
- Bitter & Earthy — 2.1 / 10
- Rich & Fat — 3.6 / 10
- Aromatic & Spice — 2.8 / 10
The measured notes (of 18)
Umami 6.6 · Salinity 6.6 · Funk & Ferment 5.1 · Marine & Briny 4.8 · Richness 3.6 · Sourness 3.6 · Heat 2.6 · Sweetness 2.4 · Bitterness 2.0 · Herbaceous 1.6 · Citrus 1.2 · Warm Spice 1.0 · Earthy 0.7 · Fruity 0.6
What's in it (4)
- 12 guindilla peppers (pickled; mild)
- 12 canned anchovy fillets (in olive oil)
- 12 green Manzanilla olives
- 12 cocktail toothpicks
Time & effort: about 10 min (5 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 74.5 kcal, 2.3 g protein, 5.5 g fat, 5.6 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Thread a guindilla pepper, an anchovy fillet folded back and forth, and a green olive onto each toothpick in a compact, elegant arrangement.
- Arrange on a bar plate and serve at room temperature with chilled Txakoli white wine.
- Named after the 1946 Rita Hayworth film Gilda for being salty, spicy, and provocative.
Dishes with a similar flavor shape
- Hoy Tod (Thai Oyster Omelette) — Thai
- Insalata di Rinforzo — Italian · Naples
- Thai Shrimp Fried Rice — Thai
- Salade Niçoise — French
- Gaeng Som (Sour Orange Curry) — Thai
Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.