Fregola Sarda with saffron mussels and clams
Fregola sarda (rolled balls of semolina), a specialty of Sardinia, is cooked with saffron (grown on the island) with a mix of seafood.
Ingredients
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1 cup fregola (see Tips)
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80 ml (⅓ cup) extra virgin olive oil
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3 garlic cloves, thinly sliced
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1 leek, white part only, cut into 5 mm dice
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½ small bulb fennel, cut into 5 mm dice
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125 ml (½ cup) dry vermouth
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250 g (1 punnet) cherry tomatoes, halved
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500 ml (2 cups) chicken stock
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½ tsp chilli flakes
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20 strands saffron
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1 kg 30 to 40 small black mussels, scrubbed and beards removed
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1 kg 30 clams, purged
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1 lemon, rind finely grated and juiced
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½ bunch flat-leaf parsley, finely chopped
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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