Grilled Squid Skewers with Anchovy Butter

1. 1

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

2. 2

   Cut off the squid tentacles in 1 piece.

3. 3

   Cut the bodies crosswise into 1-inch rings.

4. 4

   Thread 3 or 4 pieces of squid body onto each skewer and finish with 1 or 2 tentacles.

5. 5

   In a small bowl, using a fork, mash the anchovies with the butter until blended.

6. 6

   Stir in the lemon juice and season with salt and pepper.

7. 7

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

8. 8

   Brush the squid skewers with olive oil and season with salt and pepper.

9. 9

   Grill over a hot fire or over high heat until lightly charred and just cooked, about 1 minute per side.

10. 10

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

11. 11

    Serve the skewers at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.