The classic Spanish tomato bread can go with just about anything, but there's not much that suits it better than some spreadable salami, grilled squid and a few good lugs of olive oil.
250g squid, cleaned, scored and cut into triangles
1 tbsp olive oil, plus extra to serve
6 thick slices sourdough
1 clove garlic, peeled and halved
2 ripe tomatoes, halved
basil leaves, to serve
1. Heat a barbecue until it's very hot. Toss the squid in the olive oil, season well with salt and grill until just cooked through. Remove from the grill and set aside.
2. Grill the bread on both sides until charred, then remove from the grill and immediately rub with the cut side of the garlic and the cut side of the tomato, squeezing the tomato to force the juices onto the bread. Season with salt and drizzle with olive oil. Spread the nduja onto the bread and top with the squid. Scatter with basil leaves to serve.
Adam's tip: 'Nduja is a spicy, spreadable salami that is becoming phenomenally popular. Great on grilled breads or as a topping for pizza, it also works in pasta and goes extremely well with seafood.
Also try: Adam Liaw's tomato and avocado salad
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.