Pachamama’s squid anticuchos

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

olivemagazine

Published: January 14, 2015 at 12:23 PM

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Serves 2

A little effort

Total time: 20 mins

+ marinating

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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.

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Ingredients

Nutrition

extra-virgin olive oil
1 tsp ground turmeric
1 tsp black pepper

freshly ground
16 baby squid

skin peeled and washed
to serve deep fried onions and watercress

dipping sauce

3 red chillies

seeded and finely sliced
3cm piece ginger

peeled and chopped
½ bunch coriander

finely chopped
3 tbsp fish sauce
1 tbsp palm sugar
1 lemon

juiced
1 lime

juiced

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.

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