Pachamama’s squid anticuchos
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 2
Skip to ingredients
- extra-virgin olive oil
- 1 tsp ground turmeric
- 1 tsp black pepperfreshly ground
- 16 baby squidskin peeled and washed
- to serve deep fried onions and watercress
dipping sauce
- 3 red chilliesseeded and finely sliced
- 3cm piece gingerpeeled and chopped
- ½ bunch corianderfinely chopped
- 3 tbsp fish sauce
- 1 tbsp palm sugar
- 1 lemonjuiced
- 1 limejuiced
Nutrition: per serving
- kcal330
- fat12.8g
- saturates2.4g
- carbs37.1g
- fibre8.4g
- protein12.5g
- salt0.8g
Method
step 1
Whisk together 2 tbsp olive oil, the turmeric and the black pepper to form a smooth sauce. Add the baby squid, toss, then leave to marinate in the fridge for 2 hours.
step 2
Heat the grill to medium-high. To make the dipping sauce, combine all the ingredients (reserving a few chilli slices) in a small bowl and leave to one side.
step 3
Remove the baby squid from the marinade and thread onto 4 skewers – 4 on each. Arrange the skewers on a baking tray and grill for about 2-3 minutes on each side or until the squid have turned opaque.
step 4
To serve, remove from the heat, put on a serving dish with the bowl of dipping sauce and garnish with fresh slices of chilli.
