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Smoky, rich and just the right amount of fiery, this Squid Stuffed with Nduja & Aioli recipe is made for long lunches and late summer suppers. Tender squid is filled with spicy nduja, charred over the grill and served with a silky homemade aioli that’s worth keeping in the fridge for whenever something needs a little extra indulgence.
For the aioli
Mix the nduja, breadcrumbs, garlic, lemon zest and parsley. A small drizzle of olive oil will help bring it together. Season lightly.
Stuff the Squid
Using your fingers or a small spoon, fill each squid body about two‑thirds full. Don’t overpack; they tighten on the grill. Secure with a toothpick if needed.
Brush lightly with olive oil and season.
For the Aioli
Whisk the yolk, garlic, mustard and lemon juice in a bowl. Slowly trickle in the olive oil, whisking constantly, until thick and glossy. Season with salt and adjust the lemon to taste.
Get a grill pan or barbecue good and hot. Grill the stuffed squid and tentacles for 2-3 minutes per side until charred and just cooked through – you want that smokiness without letting them toughen.
Spoon a generous dollop of aioli onto plates, top with the grilled squid and finish with a squeeze of lemon and a little more parsley if you like.
Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
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This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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Sun’s out, pints out. Meet us at the bar.
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Join us at Cubitt House for a slower way to spend summer in London.
From Notting Hill to Belgravia and Marylebone, our bedrooms above the pub pair crisp linen and good food downstairs with some of the city’s best neighbourhoods waiting just outside the door.
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A few days of padel on the courts, long lunches and smoke from the barbecue at The Hurlingham Club. Thank you to the team behind the Alfred Dunhill Padel Classic for having us back courtside this year.
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