Makes 6

Note: You can use Italian pepperoncini instead of guindillas, small Basque pickled peppers.

6 medium cured guindillas

12 large green Spanish olives, cured, marinated

6 cured cornichons

6 cured cebollitas

6 cured anchovy fillets

Arrange 1 guindilla, 2 olives, 1 cornichon, 1 cebollita and 1 anchovy on each wooden skewer. Serve on baguette slices or, to make the pintxos stand, skewer the cebollitas last for stability.