Sardinian fregola with seafood

Sardinian fregola with seafood

 specialty of Sardinia. Here it is cooked with a cornucopia of seafood in a rich sauce.

By Francesco Mazzei
From Saturday Kitchen Best Bites


For the stewed squid

  • 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

For the fregola

  • 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/6 clams
  • 175g/12 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

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