Entertaining

Squid with 'nduja', zucchini and butter beans

Name: Squid with 'nduja', zucchini and butter beans recipe
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 medium zucchini, thinly sliced into rounds; 2 garlic cloves, thinly sliced; 4 x 250g squid, cleaned, cut into rough 6cm pieces, tentacles halved; 80g ‘nduja, at room temperature; 2 tbs sherry vinegar; 400g can butter beans, drained, rinsed; 1/2 cup flat leaf parsley, roughly chopped; Lemon cheeks, to serve

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by Tom Walton

Aug 10, 2021

Ingredients (9)

1/3 cup (80ml) extra virgin olive oil
1 medium zucchini, thinly sliced into rounds
2 garlic cloves, thinly sliced
4 x 250g squid, cleaned, cut into rough 6cm pieces, tentacles halved
80g ‘nduja, at room temperature
2 tbs sherry vinegar
400g can butter beans, drained, rinsed
1/2 cup flat leaf parsley, roughly chopped
Lemon cheeks, to serve

Method

1.

Place a large non-stick frypan over high heat. Add olive oil, zucchini and garlic and cook for 1 minute. Add the squid and cook for a further 1 minute, then add the ‘nduja and cook, breaking up ‘nduja with a wooden spoon, for 2-3 minutes until squid is cooked and ‘nduja has broken down. Add the vinegar, butter beans and parsley, toss and season to taste. Serve immediately with lemon cheeks.

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