Ingredients

• 600g/1lb 5oz shell-on prawns
• 4 tbsp olive oil
• 300ml/10fl oz fish stock
• 500g/1lb 2oz fregola
• 1 onion
• finely chopped
• 2 garlic
• finely chopped
• 1 red chilli
• finely chopped or ½ tsp dried red chilli flakes
• sprig thyme
• 1 tsp dried oregano
• pinch ground saffron
• 100ml/3½fl oz white wine or vermouth
• 4 medium tomatoes
• skinned and roughly chopped
• 200g/7oz clams
• cleaned
• 200g/7oz mussels
• cleaned and beards removed
• 12 small scallops
• small bunch basil
• leaves only
• small bunch parsley
• leaves only
• lemon wedges

Directions

• Take the heads and shells off the prawns and devein them. Set aside the peeled prawns.
• Heat a tablespoon of olive oil in a large
• lidded frying pan and add the prawn shells and heads. Fry for 1–2 minutes until they have turned pink
• then pour in the fish stock. Allow it to bubble up
• stirring vigorously
• then simmer for 5 minutes.
• Remove from the heat and strain. Discard the prawn shells and heads and reserve the liquor.
• Bring a large pot of water to the boil and add plenty of salt and the fregola. Simmer until just al dente – around 10 minutes. Drain and set aside.
• While you are cooking the fregola
• heat two tablespoons of olive oil in the frying pan. Add the onion and fry until softened. Add the garlic
• chilli
• herbs and saffron
• then pour in the white wine.
• Cook for a couple of minutes until reduced in volume
• then add the reserved stock and the tomatoes. Simmer for 5 minutes.
• Gently tap any clams and mussels with open shells against the counter top. Discard any that do not close their shells within a few minutes or that have cracked or chipped shells.
• Stir the fregola into the tomato mixture. Put the clams and mussels on top and cover. Cook for a further 2–3 minutes or until the clams and mussels have opened – discard any shellfish that don't open.
• In a separate frying pan
• heat the remaining tablespoon of olive oil. Fry the reserved prawns on both sides very quickly
• then add them to the fregola. Repeat with the scallops.
• To serve
• stir in the basil and parsley and serve immediately with lemon wedges on the side.