Pachamama’s squid anticuchos

Name: Pachamama’s squid anticuchos
Total time: 20 min
Yield: serves 2
Ingredients: extra-virgin olive oil; ground turmeric 1 tsp; black pepper 1 tsp, freshly ground; baby squid 16, skin peeled and washed; deep fried onions and watercress, to serve; red chillies 3, seeded and finely sliced; ginger 3cm piece, peeled and chopped; coriander ½ bunch, finely chopped; fish sauce 3 tbsp; palm sugar 1 tbsp; lemon 1, juiced; lime 1, juiced

20 minutes + marinating
serves 2
A little effort

Anticuchos are meat skewers eaten as a starter or snack in Peru. Peruvian restaurant Pachamama uses squid marinated in turmeric for a contemporary twist. A stylish dinner party starter.

By Jordan Kelly-Linden

January 14, 2015 at 12:23 pm

Ingredients

extra-virgin olive oil
ground turmeric 1 tsp
black pepper 1 tsp, freshly ground
baby squid 16, skin peeled and washed
deep fried onions and watercress, to serve

dipping sauce

red chillies 3, seeded and finely sliced
ginger 3cm piece, peeled and chopped
coriander ½ bunch, finely chopped
fish sauce 3 tbsp
palm sugar 1 tbsp
lemon 1, juiced
lime 1, juiced

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.