Skewered White Anchovies with Palm Hearts


Preparation info

  • Difficulty


  • Tapas


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Also known as banderillas, this Basque pintxos -style tapa is two bites of appetite-sharpening, sweet, sour and salty heaven on a little stick. Gildas are traditionally made with pinkish, plump anchovies, little green pickled peppers and green olives, which is why they are called gilda, which is Catalán for lollipop. At MoVida we make ours from selected preserved ingredients from Spain. Make sure you have more olives than toothpicks, as half always end up being devoured as you make this recipe.


  • 4 roma (plum) tomatoes, peeled, seeded and cut into 2 cm (¾ inch) chunks
  • 1 teaspoon sweet smoked paprika
  • 12 marinated white anchovies
  • 1 handful flat-leaf (Italian) parsley
  • 335 g (11¾ oz) tinned palm hearts, cut into 2 cm (¾ inch) lengths (see Note)
  • 125 g ( oz) tinned Spanish olives stuffed with anchovies
  • extra virgin olive oil, to drizzle
  • sea salt, to sprinkle


Dust the tomato chunks with the paprika. Drain the anchovies, reserving the marinade.

Place five whole fresh parsley leaves and a few slivers of sliced onion from the anchovy marinade on an anchovy then loop the fish over to form a horseshoe shape. Skewer a palm heart onto one end of a toothpick. Follow with the anchovy, a piece of tomato and finish off with a stuffed olive. Repeat with the remaining anchovies, palm hearts, tomato and olives. Drizzle with extra virgin olive oil and sprinkle with sea salt.