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Spicy ‘Nduja Seafood in Tomato Broth

Tender shrimp, mussels, and clams simmer in a rich, garlicky tomato broth with spicy ‘nduja for a bold, flavorful seafood stew ready in under 40 minutes. Perfect for weeknights or special dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb shrimp peeled and deveined
  • 1 lb mussels cleaned
  • 1 lb clams cleaned
  • 2 tablespoons olive oil
  • 4 oz ‘nduja sausage
  • 1 can 28 oz crushed tomatoes
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped
Optional Add-ins
  • ½ teaspoon red pepper flakes for extra heat
  • ½ cup white wine for depth of flavor
  • Zest of 1 lemon for brightness

Equipment

  • Large skillet or sauté pan with lid
  • Spoon for stirring
  • Small bowls for prepping ingredients

Method
 

Prep the Aromatics:
  1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant and translucent.
Cook the ‘Nduja:
  1. Add ‘nduja to the skillet and break it up with a spoon, allowing it to melt into the oil.
Build the Broth:
  1. Stir in crushed tomatoes, smoked paprika, and optional white wine. Simmer for 10 minutes.
Add the Seafood:
  1. Toss in shrimp, mussels, and clams. Cover and cook for 5-7 minutes until mussels and clams open and shrimp turn pink.
Finish and Serve:
  1. Season with salt, black pepper, and red pepper flakes if desired. Garnish with parsley and a sprinkle of lemon zest before serving.

Notes

Spicy ‘Nduja Seafood in Tomato Broth – Helpful Tips
Choose Fresh Seafood
Use a mix of shrimp, mussels, clams, or firm white fish. Fresh seafood cooks quickly and keeps the broth flavorful.
Handle ‘Nduja Carefully
This spicy spreadable sausage adds heat — start with a small amount and adjust to taste.
Build Flavor in Layers
Sauté garlic, onions, and ‘nduja first to infuse the oil before adding tomatoes. This ensures a rich, aromatic base.
Simmer, Don’t Boil
Gently simmer the broth so the seafood cooks evenly and remains tender. Boiling can make shrimp rubbery or mussels tough.
Season Gradually
Taste before adding extra salt — ‘nduja and seafood already provide a good amount of seasoning.
Fresh Herbs Finish
Add parsley, basil, or thyme at the end to brighten the flavors without wilting them.
Serve Immediately
Seafood is best served hot from the pot with crusty bread to soak up the tomato broth.
Optional Heat Boosters
For extra kick, sprinkle in red pepper flakes or drizzle a touch of chili oil when serving.
Make Ahead Tip
Prepare the tomato base a day ahead — just add seafood at the last minute to keep it perfectly cooked.