‘Nduja Stuffed Squid

26 Jan 2021

20 Minutes | easy | Serves 2-4

‘Nduja is a spicy spreadable pork sausage from Calabria – a brilliant ingredient to use when you want to add a powerful punch of richness and spice. The heat levels vary between versions, and some can be quite fiery. Here it is used to flavour a stuffing for barbecued squid.

Ingredients

  • 500g (around 5) medium sized squid, cleaned and quill and tentacles removed (the tentacles can also be grilled!)
  • 100g ‘nduja
  • 75g white rice
  • Small handful parsley leaves, finely chopped
  • Zest of 1 lemon
  • 1 spring onion, very finely chopped
  • You will also need cocktail sticks, for securing the squid Oil, for cooking

Directions

1.

First

First, cook the rice.

2.

Place the ‘nduja in a saucepan

While this is happening, place the ‘nduja in a saucepan and melt it down gently, breaking it up with a spoon. Some ‘nduja will melt down completely, while others will remain more ‘sausagey’. Both are fine here.

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3.

Once the rice is cooked

Once the rice is cooked, mix with the ‘nduja, parsley, lemon zest and spring onion.​​​​​​​

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4.

Season

Season with salt and pepper.​​​​​​​

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5.

Stuff each squid

Stuff each squid taking care not to over stuff, as the squid will shrink slightly during cooking. Secure each end with a cocktail stick and make a few slashes in the flesh​​​​​​​.

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6.

Preheat two gas burners on the Jupiter Outback BBQ to high heat. Once ready, rub the squid with a little oil, season with salt and pepper and place onto the grill.​​​​​​​

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7.

Grill for around 4-5 minutes

Grill for around 4-5 minutes each side or until the squid is soft. Take care not to overcook as the squid will be chewy.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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