Directions

Preheat the Grill

1. 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.

Prepare the Shrimp and Squid

1. In a bowl mix the olive oil and chilli spread. Add the shrimp and the squid and toss to combine.

2. Skewer the shrimp and refrigerate the squid and skewers until ready to use.

Prepare the Tomato Broth

1. Heat a flat bottom wok over medium heat (on charcoal, half coals/ half indirect heat)

2. 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.
3. 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.
4. Add chicken stock and tomatoes and bring to a low boil. Add the mussels to the wok, cover and move to the indirect zone.

Cook the Nduja and Squid

1. 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.

2. Remove most of the 'Nduja oils from the pan, leaving about 1 tablespoon to cook the squid with.
3. 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.
4. Add the squid rings and tentacles into the wok, nestle them into the tomato broth.

Sear the Shrimp

1. Sear the shrimp over the hot coals for 2 minutes per side then add them to the wok.

2. You can also grill your toast with a drizzle of olive oil at this time.

Garnish and Serve

1. Discard any mussels that do not open. Sprinkle with chopped parsley.

2. Bring the whole pot to the table and let everyone scoop small portions at a time.
3. Serve mussels with grilled bread for dipping, and a spoon… because you will not want to waste a drop of this broth.