Banderillas

A sequence of firm and tangy textures on a skewer. The vinegar awakens the palate, the olive adds richness, and the chili provides a perfectly balanced spicy kick.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 170
• Protein: 7 g
• Carbs: 6 g
• Fat: 13 g

Ingredients

• 12 pc Green olives stuffed (anchovies ( whole )
• 6 pc Sweet and sour gherkin ( cut in half )
• 6 pc European anchovy ( fillets cut in half )
• 1 pc Red bell pepper ( in squares )
• 2 pc Hot chili pepper ( in small pieces )
• 2 tbsp Extra virgin olive oil
• 1 tsp Red wine vinegar
• 6 pc Pickled guindilla peppers ( drained )
• 12 pc Pickled pearl onions ( drained )

Instructions

1. Vegetable preparation

   Cut the red pepper into 2 cm squares. Cut the pickles into two sections if they are large. Drain the guindillas and the pearl onions. The goal is to have pieces of uniform size that stay well on the skewer.

2. Assembling the skewers

   Thread onto each small wooden skewer: an olive, a piece of pepper, a half-anchovy folded over itself, a piece of pickle, a pearl onion, a guindilla, and a small piece of chili. The skewer should be well-filled and colorful.

3. Final seasoning

   Arrange the banderillas on a dish. Drizzle with a dash of olive oil and a few drops of red wine vinegar. The ingredients should shine under the oil.

Chef's tips

• Use small wooden skewers so guests can eat them in a single bite.
• Let the banderillas marinate for 30 minutes in the fridge before serving to allow the flavors to meld.
• If the anchovies are too salty, rinse them quickly under cold water and pat them dry before assembling.

Storage

Can be stored for 24 hours in the refrigerator in an airtight container, submerged in their oil.