Giant Squid Anticuchos (brochette)

Ingredients

800 gr. Giant squid (mantle)
1 tablespoon black pepper
1 tablespoon cumin
2 tablespoons minced garlic
1/2 cup vinegar
2 tablespoons ají panca paste (Peruvian red pepper)
1/2 teaspoon oregano
1/2 teaspoon seasoning powder
Dry leaves of 1 maize tied with wick
Salt to taste
Vegetable oil
Tender corns
Boiled potatoes
Rocoto pepper sauce

Preparation

1. Wash the giant squid and simmer it for 25 min. (approx.) per kg., adding 1 tsp. bicarbonate to the water (try it from the minute 20 to check the meat is tender).

2. 1. Put black pepper, cumin, aji panca paste, oregano, salt, garlic, vinegar to taste, and seasoning powder in a bowl. Put the pieces of giant squid in this marinade for at least two hours. After this time, put the pieces of giant squid on skewers for anticuchos (approx. 3 per skewer). Heat the charcoal grill (if you don’t have one, use a griddle on the burner).

3. 1. In a bowl, put the rest of the marinade used for the giant squid, and add some oil to brush on the anticuchos while grilling. The brush needs to have frayed leaves of maize in order to spread well the marinade.

4. Grill the anticuchos for 1 minute each side (Giant squid is already pre-cooked).

5. 1. Serve with potato, corn and rocoto pepper sauce.