You’ll Need
For the Skewers
700g cooked octopus tentacles, cut into large pieces
600g baby potatoes
1 red onion, cut into thick wedges
8 short skewers
1 tbsp vegetable oil
For the Anticucho Marinade
3 tbsp aji panca paste
2 tbsp red wine vinegar
2 garlic cloves, finely grated
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp sea salt
1 tbsp vegetable oil
To Finish
Lime wedges
Chopped coriander
Optional but dangerous
Green chilli sauce
Sweetcorn
Cold Peruvian lager
Method
Boil or microwave the potatoes for 10 minutes until nearly tender, then drain.
Mix all the anticucho marinade ingredients.
Toss the octopus, potatoes and onion with two-thirds of the marinade.
Thread them alternately onto the skewers and brush lightly with oil.
Preheat your air fryer to 200°C.
Air fry the skewers for 8-10 minutes, turning twice.
Brush with the remaining marinade during the final 2 minutes.
Check the octopus is piping hot and lightly charred and the potatoes are tender.
Finish with lime and coriander.