Gildas.

Main ingredients:

• Anchovies, piparra or slightly spicy and pickled peppers and olive oil.

This is a tapa borrowed from the Basque Country, northern Spain, and is becoming more and more popular in Seville.

We have a similar version called banderillas or toreras, but we have to admit that the gildas are thinner.

It is essential that both the anchovies and the piparra are of excellent quality, otherwise the banderilla is better. It involves threading an anchovy, a piparra or pepper and a pitted olive on a toothpick and then drizzling it with extra virgin olive oil.

It is simple but the result is excellent, because the intense flavour of the anchovy contrasts with the slightly acidic and spicy taste of the pickled piparra. It is quite an experience. Our Andalusian version, the banderilla has almost the same but instead of the piparra it has a gherkin as a pickle....