Anchovies can come in so many different guises and I really can’t decide which is my favourite. I like to enjoy them fried with a small glass of beer or zurito, as the Basque people call it; salted just on their own with some cider; and the white ones are delicious with a local Txakoli. All of them are great, and, as you can tell, make the perfect accompaniment if you have a drink in hand, which is why they are always on the menu in any bar.
Maybe you don’t think of ‘salad’ as a pintxo, but I can assure you that using baby gem as a sort of ‘cup’ makes them the perfect finger food.