Recipe courtesy of Adam Sobel
'Nduja Stuffed Calamari
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 721
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 79
- Dietary Fiber
- 12
- Sugar
- 38
- Protein
- 39
- Cholesterol
- 396
- Sodium
- 1463
- Total: 1 hr 15 min
- Active: 50 min
Ingredients
Extra-virgin olive oil, for cooking
2 shallots, minced
4 cloves garlic, minced
8 calamari tentacles, sliced, plus 10 calamari tubes, patted dry
8 ounces ‘nduja
1 tablespoon tomato paste
1 cup Italian breadcrumbs
1/4 cup chopped fresh Italian parsley
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes
1 teaspoon Sicilian oregano
1 cup chopped toasted hazelnuts
40 tangerine supremes (from about 5 tangerines; see Cook’s Note)
2 Fresno chiles, sliced
24 fresh basil leaves
24 fresh mint leaves
Directions
Special equipment:
a piping bag- Preheat the oven to 450 degrees F.
- Heat a large saute pan over medium heat and add some oil. Add the shallots and garlic and sweat for a few minutes, until soft. Add the calamari tentacles and ‘nduja. Continue to cook to render some of the fat, 3 to 5 minutes. Add the tomato paste and cook an additional 2 minutes. Add the breadcrumbs and parsley. Mix to combine, then season with salt and pepper.
- Remove from the pan and let cool for 10 minutes. Transfer the mixture to a piping bag and stuff the calamari tubes.
- Oil a cast-iron pan with some olive oil. Add the tubes to the pan along with the cherry tomatoes and Sicilian oregano. Bake for 10 to 12 minutes, until cooked through and golden brown.
- In a small bowl, combine the hazelnuts, tangerine segments, chiles, basil, mint and 4 ounces olive oil. Season with salt and gently toss.
- Remove the calamari from the pan and place on a platter. Spoon a healthy amount of the tangerine herb mix over the top and serve.
Cook’s Note
To cut “supremes” from a tangerine, use a sharp knife to cut away the peel and pith, then cut the segments free from the membranes.