This Spicy ‘Nduja Seafood in Tomato Broth dish combines the heat of Calabrian ‘Nduja sausage with a medley of fresh seafood that will transport you straight to the Mediterranean coast! Succulent wild shrimp, tender baby squid, and plump mussels are cooked to perfection in a rich, aromatic tomato broth infused with fennel, jalapeños, and dry white wine.
The addition of ‘Nduja adds spiciness and depth that really elevates this dish! Serve with grilled baguette slices for dipping, and savour every drop of this exquisite broth. Perfect for a summer gathering or a cozy dinner, this recipe is sure to impress and delight seafood lovers and spice enthusiasts alike. Dive into this hearty and flavourful feast and bring a taste of Italy to your table!
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What is Spicy ‘Nduja?
‘Nduja (pronounced “en-DOO-ya”) is a spicy, soft spreadable pork sausage originating from Calabria in southern Italy. It is made from pork, fat, and a significant amount of Calabrian chili peppers, which give it its characteristic heat and bright red colour. The mixture is typically coarsely ground and then fermented, aged, and cured.
‘Nduja is prized for its ability to infuse dishes with intense flavour, making it a favourite among chefs and home cooks alike.
Ingredients
- Olive oil
- Chili pepper spread
- Shrimp
- Baby squid cleaned
- Avocado oil
- Red onion
- Fennel
- Jalapeño
- Kosher salt
- Garlic
- Dry white wine
- Stock homemade, or no salt added, chicken, vegetable, or seafood
- Diced tomatoes
- Mussels
- ‘Nduja Calabrese sausage
For Serving
- ¼ cup chopped flat leaf Italian parsley
- Baguette, grilled with olive oil
Instructions
Preheat Your Grill
For charcoal grills, light the charcoal and let it burn until covered with white ash, then spread the coals evenly over half the grill. (For gas grills, preheat on medium-high.)
Prepare the Shrimp and Squid
In a bowl mix the olive oil and chilli spread. Add the shrimp and the squid and toss to combine.
Skewer the shrimp and refrigerate the squid and skewers until ready to use.
Prepare the Tomato Broth
Heat a flat bottom wok over medium heat (on charcoal, half coals/ half indirect heat)
Add the oil, onions, fennel, jalapeños & salt, cook stirring occasionally for 4 to 5 minutes, until they have softened. Add the garlic and cook for one minute more.
Move the wok over the coals and add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
Add chicken stock and tomatoes and bring to a low boil. Add the mussels to the wok, cover and move to the indirect zone.
Cook the ‘Nduja and Squid
Place the ‘Nduja crumbles in a small skillet over the direct heat. Cook until it starts to melt and release its oils, about 3 minutes. Using a slotted spoon, remove the ‘Nduja from the skillet and place on paper towels.
Remove most of the ‘Nduja oils from the pan, leaving about 1 tablespoon to cook the squid with.
Heat ‘Nduja oils in a skillet over high heat. Add the baby squid to the skillet and cook for 1 ½ to 3 minutes, or until they turn opaque and curl up. Toss/stir occasionally.
Add the squid rings and tentacles into the wok, nestle them into the tomato broth.
Sear the Shrimp
Sear the shrimp over the hot coals for 2 minutes per side then add them to the wok.
You can also grill your toast with a drizzle of olive oil at this time.
Garnish and Serve
Discard any mussels that do not open. Sprinkle with chopped parsley.
Bring the whole pot to the table and let everyone scoop small portions at a time.
Serve mussels with grilled bread for dipping, and a spoon… because you will not want to waste a drop of this broth!
Watch how this recipe was made here.
How to Prepare Baby Squid
Thaw if frozen as per package instructions. Clean the baby squid by separating the head, tentacles, and ink sack, beak, and cartilage from the tube. Peel off the skin if you would like. Rinse tube and tentacles under cold water and pat dry. Discard everything else.
How to Prepare Fresh Mussels
Inspect: Discard any mussels with cracked or broken shells, as well as any that are open and do not close when tapped.
Scrub: Rinse the mussels under cold running water and scrub the shells with a stiff brush to remove any dirt, debris, or barnacles.
De-beard: Check each mussel for its beard, a fibrous strand that may be attached to the shell. Grasp the beard firmly and pull it away from the shell in the direction of the hinge. Discard the beard.
Soak: Soak the mussels in cold water for about 20 minutes to allow them to expel any sand or grit.
Tips
- To achieve a nice sear, make sure the skillet is very hot before adding the squid. Do not overcook the squid, as it can become rubbery and tough.
- Add chunks of wood on your charcoal to add an extra layer of flavour.
Equipment Used
When grilling, my cookware of choice is Hestan Culinary NanoBond, because it is heat tolerant to 1050°F and cleans up looking like new every time. For this Spicy ‘Nduja Seafood in Tomato Broth recipe I used the 14” Wok with high dome lid and the 8.5” skillet.
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Spicy ‘Nduja Seafood in Tomato Broth recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
Spicy ‘Nduja Seafood in Tomato Broth
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon chili pepper spread
- 300 g wild Argentinian shrimp peeled shrimp, 20-30 size
- 5-7 baby squid (tube and tentacles) cleaned, with tubes cut into ½-inch rings (see notes)
- 2 tablespoons avocado oil
- ½ red onion diced (½ medium onion)
- 1 cup fennel diced (½ large bulb or 1 small bulb)
- 1 jalapeno diced seeds, remove seeds, optional
- ½ Kosher salt
- 3 garlic minced
- 1½ cup dry white wine
- 1 cup stock homemade or no salt added, chicken, vegetable, or seafood
- 796 mL 28 oz fire roasted diced tomatoes
- 2 pounds 907g mussels scrubbed, de-bearded (see notes)
- 90 g ‘Nduja Calabrese sausage
For Serving
- ¼ cup chopped flat leaf Italian parsley
- Baguette grilled with olive oil
Instructions
Preheat the Grill
- For charcoal grills, light the charcoal and let it burn until covered with white ash, then spread the coals evenly over half the grill. For gas grills, preheat for 10-15 minutes.
Prepare the Shrimp and Squid
- In a bowl mix the olive oil and chilli spread. Add the shrimp and the squid and toss to combine.
- Skewer the shrimp and refrigerate the squid and skewers until ready to use.
Prepare the Tomato Broth
- Heat a flat bottom wok over medium heat (on charcoal, half coals/ half indirect heat)
- Add the oil, onions, fennel, jalapeños & salt, cook stirring occasionally for 4 to 5 minutes, until they have softened. Add the garlic and cook for one minute more.
- Move the wok over the coals and add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
- Add chicken stock and tomatoes and bring to a low boil. Add the mussels to the wok, cover and move to the indirect zone.
Cook the Nduja and Squid
- Place the ‘Nduja crumbles in a small skillet over the direct heat. Cook until it starts to melt and release its oils, about 3 minutes. Using a slotted spoon, remove the ‘Nduja from the skillet and place on paper towels.
- Remove most of the 'Nduja oils from the pan, leaving about 1 tablespoon to cook the squid with.
- Heat Nduja oils in a skillet over high heat. Add the baby squid to the skillet and cook for 1 ½ to 3 minutes, or until they turn opaque and curl up. Toss/stir occasionally.
- Add the squid rings and tentacles into the wok, nestle them into the tomato broth.
Sear the Shrimp
- Sear the shrimp over the hot coals for 2 minutes per side then add them to the wok.
- You can also grill your toast with a drizzle of olive oil at this time.
Garnish and Serve
- Discard any mussels that do not open. Sprinkle with chopped parsley.
- Bring the whole pot to the table and let everyone scoop small portions at a time.
- Serve mussels with grilled bread for dipping, and a spoon… because you will not want to waste a drop of this broth.
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Video
Notes
- To achieve a nice sear, make sure the skillet is very hot before adding the squid. Do not overcook the squid, as it can become rubbery and tough.
- Add chunks of wood on your charcoal to add an extra layer of flavour.
Such a great combination of flavours!
Thanks Shanley,
The addition of ‘Nduja adds a spiciness and depth that really elevates this dish!
Have a super day!
Elaine & James