Chefs' Recipes

Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.
James Moffatt
12 skewers

“I love the flavour and texture of these arrosticini-style skewers, inspired by southern Italian coastal cooking,” says Jason Saxby. “They pack a punch with flavour and a little heat from the ‘nduja. For a chilli-free alternative, try an anchovy dressing, so you still get the salty, umami flavour that it brings to the dish.”


'Nduja vinaigrette


1.For ‘nduja vinaigrette, place oil, rosemary and garlic in a frying pan over low heat and cook until edges of rosemary and garlic start to turn golden (2-3 minutes). Add ‘nduja, stirring to break it up, then add vinegar, sugar and 50ml water. Stir well and taste – it should be spicy, tangy and a little sweet, but balanced. Set aside.
2.Trim thick end of rosemary sprigs to a sharp angle. Skewer a piece of calamari onto a sharp rosemary sprig, followed by a slice of zucchini, then pancetta, then repeat with ingredients, finishing with a piece of calamari. Repeat with remaining ingredients and skewers, then refrigerate until required.
3.Preheat a barbecue to high. Brush skewers with a little oil and sprinkle with sea salt. Grill skewers, turning, until lightly charred and cooked (1-2 minutes per side). Transfer to a platter and drizzle the ‘nduja vinaigrette over. Serve with lemon wedges.

Ask your fishmonger to clean the calamari for you. ‘Nduja, a spicy, spreadable salami, is available from Italian delicatessens.


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