Recipe

Grilled Squid Skewers With Anchovy Butter Recipe

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Ingredients

Directions

Step #1 Soak twelve 8-inch wooden skewers in water for about 20 mins.
Step #2 Cut off the squid tentacles in 1 piece.
Step #3 Cut the bodies crosswise into 1-inch rings.
Step #4 Thread 3 or 4 pieces of squid body onto each skewer & finish with 1 or 2 tentacles.
Step #5 In a small bowl, using a fork, mash the anchovies with the butter until mixed.
Step #6 Stir in the lemon juice & season this with salt & pepper.
Step #7 Light a grill or preheat a grill pan until very hot.
Step #8 Brush the squid skewers with olive oil & season this with salt & pepper.
Step #9 Grill over a hot fire or over high heat until lightly charred & just cooked, about 1 min per side.
Step #10 Transfer the squid skewers to a warmed platter & dab them generously with the anchovy butter.
Step #11 Serve the skewers at once.
Step #12 Wine Recommendation: A sparkling wine with very crisp acidity will balance the saltiness of the grilled squid as well as the potato puffs in the recipe below.
Step #13 Try either the clean, lemony, creamy Nonvintage Nino Franco Prosecco di Valdobbiadene Rustico or the full, bone-dry 1994 Gini Brut Gran Cuvée Millesimo.
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