Fregola with seafood is a tasty first course typical of Sardinia. Sardinian fregola is a traditional pasta made from durum wheat semolina and water. It’s also known as Fregula. It comes in various sizes depending on the region and type of seasoning. Fregola alla pescatora is a dish rich in flavor. You can prepare it with fresh seafood or, for a quick dish, use the prepared mixes found in the frozen food section for risotto or pasta. Let’s see how to make fregola with seafood, and if you try it, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz fregola
- 1.1 lbs clams
- 1.1 lbs mussels
- 10.5 oz squid
- 10.5 oz shrimp
- 7 oz cherry tomatoes
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
How to Make Fregola with Seafood
Start preparing the fregola alla pescatora by washing the clams and placing them in a bowl. Cover them with water, add a pinch of salt, and let them purge for a few hours in the refrigerator.
Wash the mussels to remove impurities from the outside and remove the filament. Peel the shrimp and remove the black internal filament.
Clean the squid by removing the innards and take out the transparent cartilage found along the squid’s back; just pull it out. Using a knife, remove the beak and eyes—this step can be done by your fishmonger if you’re not very experienced—then wash them thoroughly under running water and cut them into pieces.
Clean the shrimp, remove the shell, make an incision along the back, and use a toothpick to remove the black vein. Wash them under running water.
Pour some oil into a large pan and add a clove of garlic, join the mussels and clams, cover with a lid, and put on the heat until they open.
In another pan, add some extra virgin oil and a clove of garlic, add the cherry tomatoes cut in half, and cook for a few minutes. Then add the shrimp and cook for a few minutes. Finally, add the shrimp and squid and cook for 5 minutes.
Cook the fregola in slightly salted boiling water, following the cooking time indicated on the package. In the meantime, shell the mussels and clams and then add them to the pan with the tomatoes, shrimp, and squid.
Once the fregola is cooked, drain it and add it to the pan with the clams, mussels, squid, and shrimp. Toss everything and, if necessary, add a few tablespoons of the cooking liquid from the clams and mussels.
Serve the fregola alla pescatora piping hot.
How to Store Fregola with Seafood
Store it in the refrigerator for 2/3 days
