Sardinian Fregola with Seafood and Saffron Broth
Sardinian Fregola with Seafood and Saffron Broth is a traditional, aromatic dish hailing from the sun-drenched island of Sardinia. This hearty recipe combines the unique, toothsome texture of fregola - a type of Sardinian pasta similar to couscous, but larger - with a rich, golden saffron-infused broth, brimming with the freshest seafood. It's a dish that brings the Mediterranean Sea right to your dinner table.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup fregola pasta 180g
- 4 cups fish stock 960ml
- 1 pinch saffron threads
- 12 mussels cleaned and debearded
- 12 clams cleaned
- 8 large shrimp peeled and deveined
- 8 sea scallops
- 1 medium onion finely chopped, about 1 cup/150g
- 3 cloves garlic minced
- 14 oz can of diced tomatoes 400g
- 1/2 cup dry white wine 120ml
- 1/4 cup extra virgin olive oil 60ml
- 1/4 tsp red pepper flakes
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent, about 5 minutes.
- Stir in the red pepper flakes and cook for another minute.
- Pour in the white wine and let it simmer until reduced by half, approximately 3-4 minutes.
- Add the canned tomatoes and fish stock to the pot. Crush the saffron threads between your fingers and sprinkle into the broth. Bring to a simmer.
- Season the broth with salt and pepper to taste. Add the fregola pasta to the pot and cook according to package instructions, usually about 10-12 minutes, until al dente.
- When the fregola is about 5 minutes from being done, add the clams and mussels to the pot. Cover and cook until they start to open, around 5 minutes.
- Add the shrimp and scallops to the pot, stirring gently. Cook until the seafood is opaque and cooked through, about 3-4 minutes.
- Discard any mussels or clams that did not open.
- Taste and adjust the seasoning if necessary. Sprinkle with chopped parsley and serve with lemon wedges on the side.
Notes
For an authentic touch, try sourcing Sardinian fregola, which can be found online or at specialty food stores.
To enhance the saffron's flavor, let it steep in a tablespoon of warm water for a few minutes before adding it to the broth.
Ensure all seafood is fresh for the best flavor and texture.
This dish is best enjoyed immediately to appreciate the delicate flavors and textures of the seafood and pasta.