For the nduja stuffing: Heat the olive oil in a medium skillet over medium heat. When it begins to smoke lightly, add the garlic and shallots. Cook, stirring continuously, until the shallots and garlic become translucent, 5 to 8 minutes. Remove from the heat and let cool down.
Add the nduja, panko, oregano, orange zest and shallot mixture to a medium bowl and combine well. Transfer to a piping bag and tie the piping bag with butcher's twine until tight.
For the orange vinaigrette: Combine the orange juice, olive oil, sherry vinegar, pepper and salt in a medium bowl. Mix well and refrigerate.
For the squid: Fill the squid tubes with the nduja mixture, leaving 1/4 inch of space from the top (do not overstuff!).
Sprinkle the squid with salt and pepper. Heat a large saute pan and add the olive oil. When the oil begins to smoke lightly, remove the pan from the heat and place the squid tubes in the pan. Sear evenly all over, about 4 minutes, then add the tentacles, orange segments, orange zest and coriander seeds and let cook, 1 minute more. Remove the squid from the pan.
Arrange the squid all facing the same direction in a large serving bowl. Place the tentacles in between each tube. Garnish the squid with the orange segments. Spoon orange vinaigrette over the top and finish with the chopped mint and parsley. Serve immediately.
Nduja is a particularly spicy, spreadable pork salumi from Calabria. It is important to not overmix while making the filling. Nduja can be used in a variety of dishes, such as pastas and sauces.
This recipe has been updated and may differ from what was originally published or broadcast.