Squid Prawn Chickpea Nduja Stew Recipes

NDUJA STUFFED SQUID

Nduja Stuffed Squid image

Provided by Food Network

Time 1h10m

Yield 18 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 small shallots, minced
8 ounces nduja (see Cook's Note)
1 cup panko breadcrumbs
1 tablespoon chopped fresh Sicilian oregano
Zest of 1 orange
1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1/4 cup aged sherry vinegar
1 teaspoon pepper
1 teaspoon salt
9 baby squid, tentacles and tubes cleaned and separated
Salt and pepper
2 tablespoons extra-virgin olive oil
2 oranges, peeled and segmented, plus 1 tablespoon orange zest
1 tablespoon coriander seeds, toasted and cracked
1/4 bunch fresh mint, chopped
1/4 bunch fresh parsley, chopped

Steps:

For the nduja stuffing: Heat the olive oil in a medium skillet over medium heat. When it begins to smoke lightly, add the garlic and shallots. Cook, stirring continuously, until the shallots and garlic become translucent, 5 to 8 minutes. Remove from the heat and let cool down.
Add the nduja, panko, oregano, orange zest and shallot mixture to a medium bowl and combine well. Transfer to a piping bag and tie the piping bag with butcher's twine until tight.
For the orange vinaigrette: Combine the orange juice, olive oil, sherry vinegar, pepper and salt in a medium bowl. Mix well and refrigerate.
For the squid: Fill the squid tubes with the nduja mixture, leaving 1/4 inch of space from the top (do not overstuff!).
Sprinkle the squid with salt and pepper. Heat a large saute pan and add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and place the squid tubes in the pan. Sear evenly all over, about 4 minutes, then add the tentacles, orange segments, orange zest and coriander seeds and let cook, 1 minute more. Remove the squid from the pan.
Arrange the squid all facing the same direction in a large serving bowl. Place the tentacles in between each tube. Garnish the squid with the orange segments. Spoon orange vinaigrette over the top and finish with the chopped mint and parsley. Serve immediately.

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

Ingredients

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

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