NDUJA STUFFED SQUID
Provided by Food Network
Time 1h10m
Yield 18 servings
Number Of Ingredients 19
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
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
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
PROVENçAL FISH STEW
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different. A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
- Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
- Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
- Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 4 grams, Sodium 1115 milligrams, Sugar 3 grams, TransFat 0 grams
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