Sardinian fregola with seafood is a first course I had never tasted before.
Fregola is a type of pasta of Sardinian origin that is usually cooked with seafood 🙂
I made some modifications to the recipe, and thus this first course was born 😉
The original recipe includes the use of tomatoes, but I preferred a white sauce. I did not use clams.
In Sardinian, fregola refers to a small-sized pasta made from durum wheat semolina.
It’s suitable to cook at any time of the year, and I chose to try it now.
It’s similar to couscous but differs in its cooking method.
Couscous is steamed, whereas fregola is cooked risotto-style with the sauce.
Fregola is not always available in stores or supermarkets, in which case it can be ordered online.
P.S.: I recommend also trying:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 615.60 (Kcal)
- Carbohydrates 25.42 (g) of which sugars 1.94 (g)
- Proteins 77.03 (g)
- Fat 21.61 (g) of which saturated 4.49 (g)of which unsaturated 4.59 (g)
- Fibers 0.01 (g)
- Sodium 1,270.63 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sardinian Fregola with Seafood
- 11.3 oz fregola
- 14.1 oz mussels
- 17.6 oz shrimp
- 2 squids
- 2 cuttlefish
- 2 small squids
- 1 glass white wine
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- 2 Frying pans
- 1 Pot
- 1 Knife
- 1 small knife
- 1 Scissors
- 1 Ladle
Steps for Sardinian Fregola with Seafood
Clean the mussels under cold running water and scrape the surface well with a small knife.
Take a frying pan and with the garlic clove and a drizzle of oil, cook the mussels over high heat for a few minutes until they open.
Set them aside along with the filtered cooking liquid.
Clean the shrimp by removing the head and shell, then use a small knife to remove the black vein inside and rinse.
Clean the squids and small squids: separate the head from the body with a pair of scissors and remove the skin. Use a knife to remove the eyes and beak, and take out the backbone. Inside the squid, remove the ink sac where the ink is. Finally, rinse well.
Clean the cuttlefish: remove the bone with your hands. Cut the head and innards, keeping them aside. Remove the skin and rinse under running water. Take the head and cut the innards, trying not to break the sac containing the ink because it can be used to prepare dishes with cuttlefish ink. Remove the beak and eyes. Rinse well under cold running water.
Cut squids, small squids, and cuttlefish into pieces.
In a frying pan, heat a drizzle of oil, add squids, after 10 minutes add small squids and cuttlefish, and let it cook for about 15 minutes. Add the shrimp and deglaze with white wine, add the mussel sauce, and continue cooking for about 5 minutes. Add a bit of salt.
In a large pot, heat a drizzle of oil and add the fregola. Toast for a few minutes and add a ladle of hot water. Cook it as if it were a risotto.
If it dries up too much, add a few more ladles of hot water.
When the fregola is almost cooked, add all the seafood to the pot and complete the cooking.
In total, I spent 30 minutes.
Let it rest for a few minutes and serve on individual plates.
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