Giant Squid Anticuchos (brochette) - Exalmar
Giant Squid Anticuchos marinated in black pepper, cumin, and aji panca paste, grilled to perfection and served with potatoes and rocoto pepper sauce. Unique and delicious!
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
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