'Nduja Stuffed Squid
Prep Time 10 minutes
Cook Time 10 minutes
500g (around 5) medium sized squid, cleaned and quill and tentacles removed (the tentacles can also be grilled!)
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
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‘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.
1. First, cook the rice.
2. 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.
3. Once the rice is cooked, mix with the ‘nduja, parsley, lemon zest and spring onion.
4. Season with salt and pepper.
5. 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.
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.
7. 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.
About the recipe author
Helen Graves The Author
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.