A vibrant twist on the classic Basque tapa, these Octopus Gildas combine tender octopus with briny olives and tangy pickled peppers for a perfect balance of flavor and texture. The sweetness of premium octopus pairs beautifully with the acidity of guindilla peppers and the richness of olives, creating an elegant bite that's ideal for entertaining or enjoying with a glass of wine.

Simple to assemble yet packed with Mediterranean character, these skewers showcase the quality of every ingredient.

INGREDIENTS

• 1 tin Espinaler Octopus in Olive Oil
• 12 Espinaler Stuffed Olives with Anchovy (or green olives)
• 12 DO Gourmet Pickled Chilli Peppers
• 6 DO Gourmet Piquillo Peppers, cut into bite-sized pieces
• 1 tablespoon Bargalló Extra Virgin Olive Oil (optional)
• Cocktail skewers or toothpicks

INSTRUCTIONS

1. Drain the Espinaler Octopus in Olive Oil, reserving a little of the olive oil.
2. Cut the octopus into bite-sized pieces if needed.
3. Drain the olives, guindilla peppers, and piquillo peppers.
4. Thread one olive onto a cocktail skewer.
5. Add one piece of octopus, followed by a piece of piquillo pepper.
6. Finish with a guindilla pepper, folding it naturally onto the skewer.
7. Arrange the skewers on a serving platter.
8. Drizzle lightly with the reserved olive oil from the octopus tin or a little Bargalló Extra Virgin Olive Oil before serving.