Banderillas

Skewers of Anchovies, Peppers and Olives

banner

Preparation info

  • Difficulty

    Easy

  • 12

    Tapas

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

SPAIN INVENTED NICHE MARKETS LONG BEFORE MARKETING PEOPLE APPEARED. THERE IS A BAR IN MADRID THAT ONLY SELLS SARDINES — AND ONLY ON SUNDAYS WHEN THE EL RASTRO MARKET IS IN FULL SWING. IT’S NEXT TO A SHOP THAT ONLY SELLS PICKLED OLIVES AND BANDERILLAS. THESE ARE SHORT WOODEN SKEWERS ONTO WHICH PICKLED VEGETABLES AND ANCHOVIES ARE PIERCED. IT COULD BE ANY SORT OF CRUNCHY PICKLED VEGETABLE, BUT GENERALLY OLIVES, ONIONS, GHERKINS AND GUINDILLAS, A TYPE OF BASQUE PEPPER THAT IS QUITE MILD BUT VERY TASTY, AND WHICH YOU CAN BUY FROM SPANISH GROCERY SHOPS. THE WORD BANDERILLA ALSO REFERS TO THE SKEWER THAT MATADORS STICK INTO BULLS. HERE WE’RE USING THEM TO STICK INTO THINGS THAT CAN’T FIGHT BACK.

Ingredients

  • 12 baby pickled onions
  • 12 slices of pickled carrot
  • 12 anchovies
  • 12 guindilla pepper pieces
  • 24 pimiento-stuffed green olives
  • 24 cornichons (baby gherkins)

Method

Take 12 toothpicks and skewer an onion, carrot slice, anchovy, guindilla piece and two olives and two cornichons on each one. Serve with plenty of beer.