Nduja Stuffed Squid Recipes

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SPICY SALAMI SPREAD (NDUJA)



Spicy Salami Spread (Nduja) image

I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 8h20m

Yield 16

Number Of Ingredients 5

4 ounces thinly sliced pancetta
⅓ cup Calabrian chili peppers in oil
12 ounces sliced salami
2 tablespoons olive oil, or more as needed
¼ cup butter, at room temperature

Steps:

  • Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
  • Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
  • Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
  • Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 1.1 g, Cholesterol 31.1 mg, Fat 12.3 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 518.2 mg

STUFFED SQUID



Stuffed Squid image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 6 servings

Number Of Ingredients 13

1 cup/250 ml bread crumbs
2 ounces/75 g spicy salami, cubed
2 ounces/75 g smoky scamorza cheese, cubed
1 cup/250 ml freshly grated Parmigiano cheese
1 whole egg
Large bunch fresh flat-leaf parsley, leaves picked and chopped
Salt and freshly ground black pepper
1/4 cup/50 ml extra-virgin olive oil
3 cups/750 ml white wine
6 medium squid, cleaned
2 cloves garlic
1 chile pepper, thinly sliced
1 pound/500 g cooked linguine, optional

Steps:

  • For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the parsley, salt, and black pepper to a bowl. Add 1 tablespoon extra-virgin olive oil and 1/2 cup white wine. With your hands, thoroughly mix all the ingredients.
  • Gently stuff each squid with the mixture. Seal the opening with a toothpick. Continue until all the mixture is consumed.
  • In a large frying pan, heat the extra-virgin olive oil and add the garlic and the remaining parsley. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing color and becomes slightly golden. Add the wine, salt, and chile pepper. Lower the heat, cover the pan and allow the wine to reduce and thicken up. Allow to cook for 10 minutes.
  • Serve the squid with the sauce over a bed of linguine, if desired.

SQUID, PRAWN & CHICKPEA NDUJA STEW



Squid, prawn & chickpea nduja stew image

Adapt this flavourful stew based on the seafood you have. British squid is cheap, sustainable and underused, while Nduja is a spicy, spreadable salami

Provided by Tom Kerridge

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

2 tbsp olive oil
1 onion, finely chopped
1 fennel, finely chopped, fronds reserved
2 garlic cloves, sliced
1 tbsp nduja or 1 cooking chorizo, skin removed, crumbled
400g can chopped tomatoes
100ml red wine
250ml chicken stock
400g can chickpeas, drained
200g prepared squid
200g king prawns (peeled weight)
small handful of flat-leaf parsley, chopped
1 lemon, zested

Steps:

  • Heat the olive oil in a large, flameproof shallow casserole dish over a medium heat, and cook the onion, fennel and garlic for 12 mins, stirring occasionally until soft and just turning golden. Stir in the nduja or chorizo and sizzle for 2 mins until the oils are released and the veg starts to take on the red colour.
  • Tip in the tomatoes, then rinse the can out with the wine and pour it in, along with the stock. Stir in the chickpeas. Season and bring to a simmer, then cook for 20 mins until the sauce is rich. Season to taste.
  • Stir in the squid and prawns so they're completely mixed into the sauce, then simmer for about 5 mins more until the squid and prawns are cooked through. Scatter with the parsley, lemon zest and reserved fennel fronds before serving.

Nutrition Facts : Calories 305 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

GRILLED SAUSAGE-STUFFED CALAMARI



Grilled Sausage-Stuffed Calamari image

Provided by Kay Chun

Categories     Pork     Appetizer     Quick & Easy     Backyard BBQ     Sausage     Squid     Summer     Grill     Grill/Barbecue     Breadcrumbs     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup fine fresh bread crumbs
1/3 cup whole milk
3/4 teaspoon fennel seeds
1/2 pound ground pork
2 large garlic cloves, minced
1/4 teaspoon paprika (preferably pimentón dulce)
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped flat-leaf parsley
Accompaniment: lemon wedges

Steps:

  • Soak bread crumbs in milk in a large bowl.
  • Toast fennel seeds in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread-crumb mixture along with pork, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
  • Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

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