Spicy ‘Nduja Seafood in Tomato Broth

Why You’ll Love This Recipe

I love how this recipe combines spicy sausage, tender seafood, and a rich tomato broth into one impressive dish. The broth becomes deeply flavorful from the wine, seafood juices, fire-roasted tomatoes, and spicy ’nduja oils.

Another reason I enjoy making this recipe is that it feels restaurant-worthy while still being surprisingly approachable. The grilled shrimp and squid add smoky flavor that pairs perfectly with the broth.

I also appreciate how versatile this dish can be. I can make it spicier, add extra seafood, or adjust the vegetables depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the seafood

• 1 tablespoon olive oil
• 1 tablespoon chili pepper spread
• 300 g wild Argentinian shrimp, peeled
• 5–7 baby squid, cleaned and sliced

For the broth

• 2 tablespoons avocado oil
• ½ red onion, diced
• 1 cup fennel, diced
• 1 jalapeño, diced
• ½ teaspoon kosher salt
• 3 garlic cloves, minced
• 1½ cups dry white wine
• 1 cup homemade stock
• 796 mL fire roasted diced tomatoes
• 2 pounds mussels, scrubbed and de-bearded
• 90 g ’Nduja Calabrese sausage
• ¼ cup chopped Italian parsley

For serving

• Grilled baguette with olive oil

Directions

1. I start by preheating the grill. For charcoal grills, I let the coals burn until covered with white ash before spreading them evenly. For gas grills, I preheat for about 10–15 minutes.
2. In a bowl, I combine olive oil and chili pepper spread. I toss the shrimp and squid in the mixture until fully coated.
3. I skewer the shrimp and refrigerate both the squid and shrimp while preparing the broth.
4. I heat a wok or large heavy pan over medium heat and add avocado oil, onions, fennel, jalapeños, and salt. I cook everything for about 4–5 minutes until softened.
5. I stir in the garlic and cook for another minute until fragrant.
6. Next, I pour in the white wine and scrape up any browned bits from the bottom of the pan while letting the wine reduce slightly.
7. I add the stock and fire-roasted tomatoes, then bring the broth to a gentle boil.
8. I place the mussels into the wok, cover, and allow them to steam over indirect heat.
9. In a separate skillet, I cook the ’nduja over direct heat until it melts and releases its flavorful oils. I remove the sausage pieces and set them aside.
10. Leaving a little of the spicy oil in the skillet, I cook the squid over high heat for about 1½–3 minutes until opaque and lightly curled.
11. I add the squid into the tomato broth and stir gently.
12. I grill the shrimp skewers over high heat for about 2 minutes per side until lightly charred and fully cooked.
13. I place the grilled shrimp into the broth along with the crispy ’nduja crumbles.
14. I grill slices of baguette brushed with olive oil until golden and crisp.
15. Before serving, I discard any unopened mussels and sprinkle the dish generously with fresh parsley.
16. I bring the entire pot straight to the table and serve it with grilled bread for soaking up every spoonful of the spicy tomato broth.

Servings and timing

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4 servings

Variations

I sometimes add clams or scallops for even more seafood flavor and texture.

For extra spice, I leave the jalapeño seeds intact or add additional chili spread to the broth.

If I want a slightly richer broth, I stir in a small knob of butter right before serving.

I also enjoy swapping the baguette for grilled sourdough or garlic bread when serving this dish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, I gently warm the seafood and broth on the stovetop over low heat until heated through. I avoid boiling the seafood again because it can become tough.

I prefer grilling fresh bread when serving leftovers so the texture stays crisp.

I do not recommend freezing this recipe because the seafood texture changes after thawing.

FAQs

What is ’nduja sausage?

’Nduja is a spicy, spreadable Calabrian pork sausage that melts into sauces and broths, adding smoky heat and richness.

Can I make this recipe without a grill?

Yes, I can cook the shrimp and squid in a hot skillet or grill pan on the stovetop instead.

How do I know when mussels are cooked?

I look for mussels that open fully during cooking. Any mussels that remain closed should be discarded.

Can I use frozen seafood?

Yes, I can use frozen shrimp and squid as long as they are fully thawed and patted dry before cooking.

What wine works best in the broth?

I like using a crisp dry white wine such as Sauvignon Blanc or Pinot Grigio because it balances the spicy broth nicely.

Conclusion

This spicy ’nduja seafood in tomato broth is one of my favorite dishes when I want bold flavors and comforting seafood packed into one pot. I love the smoky grilled shrimp, tender squid, briny mussels, and rich tomato broth infused with spicy sausage. Served with grilled bread for dipping, this recipe always feels like a special meal worth gathering around the table for.