Stuffed Calamari with Nduja Chimichurri
By now, you probably know how much I love @naturaseafood products—and these baby squids are truly amazing. I can easily imagine them skewered over charcoal or, as I’ve prepared here, stuffed with blue crab and served with a spicy honey chimichurri.
1. For the chimichurri, I finely chopped parsley, oregano, chives, shallots, and garlic, then added generous amounts of olive oil, vinegar, chili flakes, lemon juice, Italian nduja, and raw honey
2. The mashed potato is a classic pommes purée: 50% boiled potatoes and 50% butter
3. For the calamari filling, I sautéed garlic and shallots, added chopped Italian salami, and then the crab. I seasoned everything, and once off the heat, I blended in cream cheese and tomato paste
4. I cleaned the calamari, reserving the heads and wings to fry them
5. I filled the calamari, baked them at 170°C for 7 minutes, and plated them with the mashed potato, finishing the dish with the nduja chimichurri
The flavors blend beautifully: the nduja chimichurri is wonderfully acidic and spicy, perfectly paired with the tender calamari and their crispy fried heads.
Buon Appetito!