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  • Grilled Squid Skewers With Anchovy Butter

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    Grilled Squid Skewers With Anchovy Butter
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x shallot, finely diced
    • 1/4 c. white wine
    • 1/4 c. white wine vinegar
    • 1/2 c. chilled butter
    • 1 Tbsp. anchovy paste Coarse salt and freshly cracked black pepper Marinade
    • 1 x lemon, zest only
    • 3 Tbsp. lemon juice
    • 1/2 c. extra virgin extra virgin olive oil
    • 2 clv garlic, crushed.
    • 1 Tbsp. dry Greek oregano
    • 1/2 Tbsp. freshly cracked black pepper
    • 1 sm red chile, seeded and minced Coarse salt and freshly cracked black pepper Grilled Squid Skewers
    • 2 x green zucchini, cut in 1-inch dice
    • 1 x bulb fennel, cut in 1-inch dice
    • 1 head radicchio di Treviso, cut in 1-inch dice
    • 1 lrg red onion, cut in 1-inch dice
    • 16 x baby squid bodies, skin peeled and washed Coarse salt and freshly cracked black pepper Assembly
    • 8 x eight-inch skewers
    • 1 x lemon, cut into wedges Coarse salt and freshly cracked black pepper

    Directions

    1. Put the shallots, white wine and white wine vinegar in a small saucepan on medium high heat and reduce by half, about 2 min.
    2. Whisk in the chilled butter till incorporated and then add in the anchovy paste, stirring well.
    3. Season to taste and transfer it to a dipping bowl.
    4. Serve warm with the Grilled Squid Skewers.
    5. Marinade:Put all the ingredients in a small saucepan on medium-high heat and to a simmer.
    6. Remove from the heat and add in to a food processor.
    7. Pulse to combine.
    8. Season to taste.
    9. While the marinade is still warm, transfer 3/4 of the marinade to a large bowl.
    10. Reserve the remaining marinade and let cold.
    11. Add in the diced zucchini, fennel, radicchio and onion.
    12. Marinate the vegetables till they are cooled, about 30 min.
    13. Set aside.
    14. Transfer the remaining 1/4 of the marinade (which has been cooled) to a medium bowl and let cold.
    15. Add in the squid.
    16. Marinate the squid for 10 min.
    17. Set aside.
    18. Assembly:Preheat grill on medium high.
    19. Thread the squid and vegetables on the skewers, alternating with the veggies and the squid.
    20. Season the squid skewers and grill, about 2 to 3 min per side.
    21. Don't overcook them or possibly the squid will be tough.
    22. Serve with the Anchovy Butter and lemon wedges.
    23. You can purchase baby squid at your local fishmonger or possibly any upscale grocery store with a fresh seafood section. Radiccio di Treviso are narrow and pointed with tapered heads. You can substitute regular radiccio (radicchio di Verona) instead.
    24. Yield is 4 servings.

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