WHAT TO EAT THIS WEEKEND

Seafood with saffron fregola

Fregola is a kind of mini pasta that’s very popular in Sardinia, but you can always use jumbo couscous instead

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Fregola is a kind of mini pasta that’s very popular in Sardinia, but you can always use jumbo couscous instead

Posted

  • SERVES 4
  • PREPARATION TIME 20 minutes
  • COOKING TIME 30 minutes
  • 200g mussels, cleaned
  • 600g shell-on prawns
  • 300ml fish stock
  • 1 onion, finely chopped
  • 1 red chilli, finely chopped, or ½ tsp chilli flakes
  • 1 tsp dried oregano
  • 100ml white wine or vermouth
  • 12 small scallops
  • Small handful of chopped basil and parsley, to serve
  • 200g clams, cleaned
  • 4 tbsp olive oil
  • 500g fregola
  • 2 garlic cloves, finely chopped
  • 1 sprig of thyme
  • pinch of saffron, ground
  • 4 medium tomatoes, peeled and roughly chopped
  • Sea salt
  • Lemon wedges, to serve
  1. Wash the mussels and clams well and discard any with broken shells or any that are open and don’t close when given a sharp tap. Take the heads and shells off the prawns and devein them – remove the little black line along the back of each one. Set the prawns and the shells and heads aside.
  2. Heat a tablespoon of the oil in a large, lidded frying pan and add the prawn shells and heads. Fry them for a minute or so until they’ve turned pink, then pour in the stock. Allow it to bubble up, while stirring vigorously, then leave it to simmer for five minutes. Remove the pan from the heat, then strain the stock into a jug and set it aside. Discard the prawn shells and heads.
  3. Bring a large saucepan of water to the boil and add plenty of salt and the fregola. Simmer the fregola for about 10 minutes until it is just al dente, then drain it and set it aside.
  4. While you are cooking the fregola, heat two tablespoons of the oil in the frying pan. Add the onion and fry it until softened, then add the garlic, chilli, herbs and saffron. Pour in the wine or vermouth and allow the liquid to reduce for a couple of minutes, then add the reserved stock and the tomatoes. Simmer for five minutes, then stir in the cooked fregola. Put the clams and mussels on top, cover the pan and cook for another two to three minutes or until the shellfish have opened. Discard any clams and mussels that don’t open.
  5. In a separate frying pan heat the remaining olive oil. Sear the prawns on both sides very quickly, then add them to the fregola. Repeat with the scallops. Stir in the basil and parsley and serve immediately with lemon wedges on the side.

RECIPE EXTRACTED FROM THE HAIRY BIKERS' MEDITERRANEAN ADVENTURE

RECIPE EXTRACTED FROM THE HAIRY BIKERS' MEDITERRANEAN ADVENTURE

THE HAIRY BIKERS' MEDITERRANEAN ADVENTURE: 150 EASY AND TASTY RECIPES TO COOK AT HOME BY SI KING AND DAVE MYERS

Published by Seven Dials

£ 25.00

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Tagged in:
Seafood
Spices
Entertaining

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