DISH WITH TISH: SQUID STUFFED WITH NDUJA & AIOLI

Ingredients

• 8 small whole squid, cleaned (tentacles reserved)
• 120g nduja
• 2 tbsp breadcrumbs
• 1 small garlic clove, finely grated
• Zest of 1 lemon
• Small handful flat‑leaf parsley, finely chopped
• Olive oil
• Sea salt & black pepper
• Lemon wedges, to serve

For the aioli

• 1 egg yolk
• 1 small garlic clove, crushed
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 120ml olive oil (a mix of light and extra virgin works nicely)
• Sea salt

Directions

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.