Grilled Squid Skewers with Anchovy Butter

Name: Grilled Squid Skewers with Anchovy Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 8 larges anchovy fillets; 2 teaspoons fresh lemon juice; 6 servings Olive oil, for brushing; 6 servings Salt and freshly ground pepper; 454 grams squid; 4 Tbsps unsalted butter, softened

Grilled Squid Skewers with Anchovy Butter might be just the main course you are searching for. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 268 calories, 13g of protein, and 23g of fat per serving. A mixture of squid, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Soak twelve 8-inch wooden skewers in water for about 20 minutes.

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Water

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Wooden Skewers

Cut off the squid tentacles in 1 piece.

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Squid

Cut the bodies crosswise into 1-inch rings. Thread 3 or 4 pieces of squid body onto each skewer and finish with 1 or 2 tentacles.

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Squid

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Skewers

In a small bowl, using a fork, mash the anchovies with the butter until blended. Stir in the lemon juice and season with salt and pepper.

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Salt And Pepper

Lemon Juice

Anchovies

Butter

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Bowl

Light a grill or preheat a grill pan until very hot.

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Grill Pan

Grill

Brush the squid skewers with olive oil and season with salt and pepper. Grill over a hot fire or over high heat until lightly charred and just cooked, about 1 minute per side.

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Salt And Pepper

Olive Oil

Squid

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Skewers

Grill

Transfer the squid skewers to a warmed platter and dab them generously with the anchovy butter.

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Anchovies

Butter

Squid

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Skewers

Serve the skewers at once.

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Skewers

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. Try either the clean, lemony, creamy Nonvintage Nino Franco Prosecco di Valdobbiadene Rustico or the full, bone-dry 1994 Gini Brut Gran Cuve Millesimo.

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Prosecco