Calamari with nduja and ricotta

Grilled calamari is a firm favourite with locals. In this recipe Michael Diacono pairs simply grilled calamari with an unlikely side of ricotta with a spicy nduja (Calabrian sausage).

Calamari with nduja and ricotta


  • ¼ lemon
  • 1 clove garlic, finely chopped
  • ¼ hot chilli
  • Salt and pepper
  • Handful parsley, finely chopped
  • Olive oil
  • 150g nduja

Ricotta mix

  • 1 tub ricotta
  • 2 tbsp pecorino
  • Handful mint
  • ½ tsp lemon zest olive oil


  1. Chop the calamari. Remove the tentacles and cut the tubes into two flat pieces
  2. Score the underside of the calamari.
  3. Marinate the calamari in lemon, garlic, chilli, parsley, and season with salt and pepper.
  4. Mix the ricotta with the pecorino, mint, lemon zest and olive oil and season with salt and pepper.
  5. In a small saucepan melt the nduja until it turns liquidy.
  6. Heat a griddle pan on high heat.
  7. Grill the calamari for a few mins until cooked through on both sides.
  8. Serve the calamari with blobs of fresh ricotta mix, the nduja dressing and lemon wedges.

This recipe first appeared on Gourmet Today TV, aired on TVM on 3 June, 2017.

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