Peruvian anticucho-style jumbo squid, briefly precooked and finished over high heat with ají panca, garlic, vinegar, and spices. Fast grilling gives browned edges without toughness, while grilled potatoes make it a practical and hearty home meal.
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Clean the jumbo squid, remove any tough membranes, and cut it into evenly sized broad rectangles. Score one side lightly in a crosshatch pattern without cutting through. Peel the white potatoes and cut them into halves or large pieces so they can brown well on the grill.
Bring about one third of the water to a boil in a medium pot. Add the jumbo squid and cook for only 4 to 5 minutes. Drain immediately and dry very thoroughly with paper towels. It should remain firm and only partially cooked; extending this stage begins to toughen it.
Meanwhile, cook the white potatoes in the remaining water with about three tenths of the salt for 14 to 16 minutes, until tender when pierced but not falling apart. Drain and allow the steam to escape for a few minutes.
Mix the ají panca paste, ground garlic, red wine vinegar, three quarters of the vegetable oil, cumin, pepper, oregano, and remaining salt. Coat the squid with a thin layer and rest for 10 minutes. It should look red and glossy rather than sit submerged in marinade.
Heat the grill until very hot and clean the grate. Brush the potatoes with the remaining vegetable oil and place them cut-side down first. Add the squid and grill for about 2 minutes per side, only until it develops dark grill marks, browned edges, and an opaque surface. Remove it as soon as it reaches that point.
Leave the potatoes on the grill for another 2 to 3 minutes if they need more color and serve immediately with the grilled jumbo squid. And that's it! The squid should have toasted edges and anticucho flavor while staying firm and juicy; leaving it on the grill too long sacrifices exactly that texture. 🧡
