This simple and vibrant surf and turf dish with piquant 'nduja and delicate squid screams of the Mediterranean in springtime. Dominic Chapman recommends using fresh Cornish squid because of its tender qualities; however, if you can't get hold of fresh squid, you can soak frozen squid in milk or kiwi fruit overnight to help tenderise the flesh.
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Clean the squid and cut the bodies into evenly sized 1/2cm ringlets. Bring a pan of salted water to the boil and add the lemon juice. Drop the squid in for 30 seconds, strain and refresh in ice cold water. Remove from the water and store in the fridge until required
500g of squid, cleaned
2 lemons, juice only
For the 'nduja balls, mix the shallots with the 'nduja and sausage meat. Add the breadcrumbs, mix well and form into 20g balls
200g of 'nduja
100g of pork mince
1 shallot, finely diced / grated
50g of breadcrumbs
Place a frying pan over a medium-high heat with a small amount of olive oil. Fry the balls until golden brown on all sides, remove from the pan, season with salt and allow to rest
For the croutons, cut or tear the sourdough into bitesize chunks. Mix with the olive oil, season with salt and place into a preheated oven set to 180˚C/gas mark 4 for 10-12 minutes until crunchy and golden brown. Remove from the oven and store in a warm place
2 slices of sourdough bread
2 pinches of sea salt
25ml of olive oil
For the vinaigrette, combine the vinegar, salt and oil in a bowl, or container with lid. Whisk or shake until combined. Taste and adjust the seasoning accordingly
25ml of Chardonnay vinegar
75ml of extra virgin olive oil
To prepare the salad, pick out the bright green frisée leaves and combine in a bowl with the sliced spring onion, picked chervil leaves and pea shoots. Just before serving, add the croutons and dress to taste
30g of frisée lettuce
5g of fresh chervil
20g of pea shoots
2 spring onions
Pan-fry the squid in a very hot pan with olive oil for 10-15 seconds, remove. Reheat the 'nduja in the same pan. Serve the hot squid and 'nduja on the dressed salad with some dollops of créme frâiche to finish
200g of crème fraîche
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