SARDINIAN FREGOLA WITH SEAFOOD
Ingredients
- 1 tsp olive oil
- 1 tsp garlic oil
- 1 sprig thyme
- 50g/2oz shallots
- finely sliced
- 200g/7oz squid
- cleaned and cut into small squares
- 50ml/2fl oz white wine
- 1 tbsp tomato purée
- fine sea salt
- 3 tbsp olive oil
- 1 garlic clove
- finely chopped
- 1 tbsp shallots
- finely chopped
- ½ red chilli
- finely chopped
- 1 sprig thyme
- 110g/4oz fregola
- 300ml/11fl oz fish stock
- 125g/4½oz clams
- 175g/6oz mussels
- 60ml tomato sauce
- 60g/2¼oz cherry tomatoes
- halved
- small bunch basil
- leaves only
- 125g/4¼oz shrimps
- 2 small red mullet fillets
- 2 scallops
- cleaned
- 1 tsp chives
- finely chopped
- 1 tsp dill
- finely chopped
- 1 tsp tarragon
- finely chopped
- sea salt and freshly ground black pepper
Directions
- For the squid
- heat a frying pan until medium hot
- add the olive and garlic oils
- thyme and shallots and cook gently for a couple of minutes until the shallot is soft and golden.
- Add the squid and as soon as they start to give off their juices add the white wine. Once the alcohol has evaporated
- add the tomato purée and simmer for approximately four minutes until squid is tender. Season to taste with the salt and remove the pan from the heat.
- For the fregola
- heat a sauté pan until medium hot
- add half the olive oil and the garlic
- shallots
- chilli
- thyme and cook gently for one minute.
- Add the stewed squid
- fregola and stock
- bring to a simmer then cook for about 10 minutes
- adding extra stock or water if necessary to keep the fregola covered.
- Add the clams and the mussels and cook for 2-3 minutes
- or until they open
- then add the tomato sauce
- cherry tomatoes
- basil and shrimps.
- Heat a separate frying pan until hot
- add the remaining oil and fry the red mullet fillets on each side until golden then remove from the pan and set aside.
- Return the pan to the heat and fry the scallops for one minute on each side.
- To serve
- stir half the herbs through the fregola then ladle it into bowls. Place the red mullet and scallops on top of the fregola then scatter over with the remaining herbs.
