Grilled Calamari Noodles with Nduja

Grilled Calamari Noodles with Nduja is a modern dish combining tender calamari cut into noodle-like strips with the spicy, spreadable Calabrian pork sausage nduja. The dish is believed to have emerged from the contemporary Australian culinary scene, where chefs often fuse Italian ingredients with local seafood. At St. Peter in Saint Peters, Australia, chef Michael Ligier prepares a signature version that has drawn attention on ReTubeIt. Key ingredients include fresh calamari, nduja, olive oil, garlic, lemon, and often fresh herbs such as parsley. A great version is distinguished by calamari that is grill-marked and tender rather than chewy—achieved by quick, high-heat cooking and avoiding overcooking. The nduja should melt into a spicy, smoky coating that clings to the calamari noodles without overwhelming the delicate seafood. The dish may be finished with a squeeze of lemon to cut the richness. Regional variations are emerging: some chefs substitute nduja with ’nduja-like salami or add chili flakes, while others serve the calamari noodles over a bed of arugula or with a side of crusty bread. In coastal areas, cooks sometimes replace calamari with squid tubes or incorporate bottarga for an umami kick. The combination of grilled seafood and spicy pork reflects the broader trend of surf-and-turf fusion, particularly in Australia and Italy’s southern regions where nduja originates. Liger’s version at St. Peter exemplifies the precision required—perfect char, balanced heat, and a plating that highlights the noodle-like texture.