‘Nduja-Fried Squid
Richly flavoured ’nduja is a favourite with squid. We love this dish finished with a generous squeeze of lemon and plenty of sourdough for mopping up the juices.
Ingredients
1 Tbsp olive oil
75g ’nduja
400g pineapple cut squid, defrosted
½ punnet cherry tomatoes, halved
2 Tbsp finely chopped parsley
Taipa squid ink salt, to serve
Method
Heat the oil in a large frying pan. Add the ’nduja and gently cook until melted and smelling fragrant – about 2-3 minutes. Add the squid and cook for 1-2 minutes until tender. If the squid is cooked through but has shed a lot of liquid, remove the squid from the pan and reduce the sauce by simmering gently. Return the squid to the pan, toss well, and add the cherry tomatoes and parsley. Transfer to a serving dish and sprinkle with the squid ink salt.