pachamama’s squid anticuchos

Pachamama’s squid anticuchos

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 330
  • Fat 12.8g
  • Saturates 2.4g
  • Carbs 37.1g
  • Fibre 8.4g
  • Protein 12.5g
  • Salt 0.8g