Nduja squid with parsley sauce
I think of squid as a gateway seafood. Similar to prawns, the flavour and texture feels accessible, and so tends to be loved by many, even non-fish eaters. Holiday calamari may well put a child on the road to trying other seafood. Equally, if you’re combining meat and fish,’nduja could be considered a good jumping-off point. A spicy, soft, cured meat from Calabria in southern Italy, it contains twice as much fat as meat which, once rendered, becomes more like a savoury seasoning in this dish. The parsley salad provides much needed freshness, balancing out the rich ’nduja. Having some delicious bread on the table for mopping up residual juices is an excellent idea.
This recipe is an extract from Cooking for People by Mike Davies
If you like this recipe, why not try some of our other fish recipes from the House & Garden archive?
