Fregola with Seafood
"Immerse yourself in the flavors of the sea with our **Fregola with Seafood**, an explosion of taste that celebrates the Sardinian culinary tradition! This **Seafood Fregola**, rich in Mediterranean aromas, is an ideal first course for a special dinner or a Sunday lunch with family. With our **Seafood Pasta Recipe** we will guide you step by step to prepare an unforgettable dish in just 105 minutes."
Dietary Information
Servings:
- 1
To prepare the fregola with seafood, first of all, dedicate yourself to cleaning the squid. Rinse them under running water, separate the head with the tentacles from the mantle 1 and remove the cartilaginous pen from the mantle 2. Remove the skin of the mantle 3.
- 2
When the mantle is clean 4, rinse both the outside and the inside thoroughly. Then cut it into rings about 2 cm thick. 5. Take the heads and separate the tentacles from the head by cutting just below the eyes 6.
- 3
Open the tentacles outwards and with your hands push the central part, then remove the tooth 7. Rinse under running water. Then dedicate yourself to cleaning the mussels. Scrape the shell, with the back of a knife or with a scouring pad, to remove all impurities. Then pull out the byssus 8, rinse under running water until the water is clean. In a saucepan, heat the oil, then add the mussels 9 and stir.
- 4
Deglaze with white wine 10 and when all the alcohol has evaporated, cover with a lid 11 and open the mussels, stirring occasionally, it will take about 5 minutes. Remove the mussels and transfer them to a bowl 12.
- 5
Filter the cooking juices 13 and set aside. Separate the fruit from the shell 14 15, but keep some shells aside for plating.
- 6
Now dedicate yourself to cleaning the clams. Soak the clams, make sure there are no dead or broken clams that could release sand, then rinse thoroughly. In a saucepan, pour the oil, add the garlic and brown for a few minutes. Add the clams 16 and deglaze with white wine 17, let all the alcohol evaporate and cover with a lid 18. Cook until the clams have opened.
- 7
Transfer them to a bowl 19 and separate the fruit from the shell 20, also in this case keep some shells aside for plating. Filter the cooking juices of the clams 21.
- 8
Add it to that of the mussels 22, add the water 23 and set aside. Now dedicate yourself to cleaning the shrimp. Separate the head from the body 24.
- 9
Remove the carapace 25, then make a cut on the back of the crustaceans and also remove the intestine 26. Then cut them into pieces about 1 cm long 27.
- 10
In a pan, heat the oil and add the shrimp 28, season with salt 29, let them brown for about 5 minutes 30 and transfer them to a bowl.
- 11
In the same pan, heat a drizzle of oil, then put the squid tentacles 31 and brown them for 5 minutes. Also add the mantles cut into rings 32 and season with salt 33.
- 12
Continue cooking for another 10 minutes. Once cooked 34, transfer them to a bowl. In a saucepan, heat the oil, add the finely chopped onion 35, the tomato paste 36 and cook for 3 minutes.
- 13
Add the fregola 37 and toast for 3 minutes. Pour 3 ladles of cooking juices from mussels and clams into the pot 38, cook until the liquids have been absorbed by the fregola. Then continue to wet it to cook it, only at this point add the shrimp 39.
- 14
Also add the squid 40, the mussels and the clams 41. Finally, add the chopped parsley 42.
- 15
Stir to combine all the ingredients 43, then plate 44 adding some mussel and clam shells. Your fregola with seafood is ready to be served 45.
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