Ingredients
1 tablespoon olive oil
- 1 tablespoon chili pepper spread
- 300g wild Argentinian shrimp, peeled shrimp 20-30 size
- 5-7 baby squid (tube and tentacles) cleaned, cut into ½-inch rings (see notes)
- 2 tablespoons avocado oil
- ½ red onion, diced (1/2 medium onion)
- 1 cup fennel, diced (1/2 large bulb or 1 small bulb)
- 1 jalapeno, diced seeds, remove seeds, optional
- ½ Kosher salt
- 3 garlic, minced
- 1½ cup dry white wine
- 1 cup stock homemade, or no salt added, chicken, vegetable, or seafood
- 796mL 28 oz fire roasted diced tomatoes
- 2 pounds (907g) mussels scrubbed, de-bearded (see notes)
- 90g 'Nduja Calabrese sausage
- For serving
- 1/4 cup chopped flat leaf Italian parsley
- Baguette, grilled with olive oil
blank
NanoBond® Titanium Wok, 14-Inch
Directions
blank
For charcoal grills, light the charcoal and let it burn until covered with white ash, then spread the coals evenly over half the grill. For gas grills, preheat to medium-high.
blank
In a bowl mix the olive oil and chilli spread. Add the shrimp and the squid and toss to combine.
- Skewer the shrimp and refrigerate the squid and skewers until ready to use.
blank
Heat a flat bottom wok over medium heat (on charcoal, half coals/ half indirect heat)
- Add the oil, onions, fennel, jalapeños & salt, cook stirring occasionally for 4 to 5 minutes, until they have softened. Add the garlic and cook for one minute more.
- Move the wok over the coals and add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
- Add chicken stock and tomatoes and bring to a low boil. Add the mussels to the wok, cover and move to the indirect zone.
blank
Place the 'Nduja crumbles in a small skillet over the direct heat. Cook until it starts to melt and release its oils, about 3 minutes. Using a slotted spoon, remove the 'Nduja from the skillet and place on paper towels.
- Remove most of the 'Nduja oils from the pan, leaving about 1 tablespoon to cook the squid with.
- Heat Nduja oils in a skillet over high heat. Add the baby squid to the skillet and cook for 1 1/2 to 3 minutes, or until they turn opaque and curl up. Toss/stir occasionally.
- Add the squid rings and tentacles into the wok, nestle them into the tomato broth.
blank
Sear the shrimp over the hot coals for 2 minutes per side then add them to the wok.
- You can also grill your toast with a drizzle of olive oil at this time.
blank
Discard any mussels that do not open. Sprinkle with chopped parsley.
- Bring the whole pot to the table and let everyone scoop small portions at a time.
- Serve mussels with grilled bread for dipping, and a spoon… because you will not want to waste a drop of this broth.
