Grilled Seafood with Spicy Anticucho Sauce

Name: Grilled Seafood with Spicy Anticucho Sauce
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 2 bay leaves; 2 tablespoons ají panca paste; 1 teaspoon dried oregano; ½ cup olive oil; 1 small octopus; ½ cup red wine vinegar; 8 ounces scallops, cleaned; 8 ounces shrimp, cleaned; 8 ounces calamari, cut in rings; 1 medium potato; 1 tablespoon paprika; Salt and pepper; 3 garlic cloves, mashed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

The traditional anticucho sauce perfectly complements all the fresh seafood in this rustic dish. An ideal accompaniment for it are golden potato slices and boiled corn.

Ingredients

1 small octopus
2 bay leaves
Salt and pepper
1 mediu

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

To cook the octopus, add water, bay leaves, and salt to a saucepan and bring to a boil. Holding the octopus by the head, dip the tip of the tentacles in the boiling water. They will curl immediately. Place the octopus in the saucepan, add the potato, and cook. When the potato is tender, the octopus will be tender too. Transfer to a chopping board and let cool to room tem