Pachamama is a bar and kitchenthat delivers a Peruvian-inspired menu of small plates, using rustic cooking techniques and seasonal British produce. Head Chef Adam Rawson has created an offering of fresh seafood, vibrant salads and meat dishes on a robata grill. The bar displays jars of spirit infusions with ingredients from the kitchen such as fennel, beetroot and hibiscus plus a range of seasonally-changing house cocktails with a focus on Pisco.
Baby Squid Anticuchos
Serves 2 (4 skewers)
- 16 baby squid bodies- skin peeled and washed
- 2 tbps extra virgin olive oil
- 1 tsp t ground turmeric
- 1 tsp freshly ground black pepper
- 3 chillies- deseeded and finely sliced (keep a few slices aside for garnish)
- 3 cm ginger- peeled and chopped
- Half a bunch of coriander – finely chopped
- 3 tbsp fish sauce
- 1 tbsp palm sugar – finely chopped
- 1 lemon – juiced
- 1 lime– juiced
In a mixing bowl, whisk together the olive oil, turmeric and black pepper to form a smooth sauce. Toss in the baby squid and leave to marinate for 2 hours.
Pre-heat grill to a medium-high heat.
To make the dipping sauce, combine all ingredients in a small bowl and leave to one side.
Remove the baby squid from the marinade and thread onto skewers- 4 baby squid bodies on each skewer. Place the skewers directly onto the preheated grill and cook for about 2-3 minutes on each side or until the baby squid turn opaque.
To serve, remove from the heat immediately, place on a serving dish with the bowl of dipping sauce and garnish with fresh slices of chilli.
18 Thayer Street