gilda-style chips

It’s like a bowlful of gildas - everyone’s favourite Spanish tapas skewers of anchovy, green olive and guindilla. You can add some manchego cheese if you wish as an extra topping or a cured smoked cheese instead. This is my DREAM snack. If i walked into someone's house and they had this snack ready for me, I would marry them. You can pair this with a vermut or spicy michelada. I mean, in my case, Michelada will always win.

---

ingredients:

serves 2

• 60g of bagged chips

• 1 tin of mussels in escabeche sauce

• 5-7 guindillas, thinly sliced

• 10 green olives, pitted

• 8 anchovy fillets in olive oil

• 1 medium egg

• neutral oil (about 100 ml)

• pimenton de la vera (optional)

• pinch of salt

instructions:

prepare the escabeche mayonnaise (you’ll find a step-by-step video at the bottom of the page)

• Open the tin of mussels and pour the escabeche oil into a tall hand-blender jug. Set the mussels aside for later. Add the egg and a pinch of salt to the oil. Place your hand blender directly over the yolk, pressing it firmly to the bottom of the jug so it’s fully covered.

• Turn the blender on and keep it still for 10–15 seconds. As the mixture begins to emulsify and thicken from the bottom, you’ll see it come together into a creamy base.

• Once the mixture has emulsified, slowly drizzle in the oil in a thin stream while gently moving the blender up and down to incorporate a bit of air, until the texture becomes smooth and glossy. Add a little more oil if needed to reach the desired consistency.

• Add 4 mussels and blend again until silky and fully combined.

assemble

• Arrange the chips in a bowl or shallow dish and drizzle over the escabeche mayonnaise. Top evenly with the reserved mussels, chopped guindillas, olives, and anchovy fillets. Sprinkle some pimenton de la vera if desired.

*For the full experience, pair it with Ya no quiero tu querer - José el Francés