Fregula with seafood: finally I can publish a recipe that I had made this summer and promised to those who follow me on Instagram. In August I had posted the photo of the dish and promised that I would remake it and that I would publish the recipe on the website. It's been more than two months, but in the end I succeeded.
The Sardinian fregula
The fregula is a typical Sardinian pasta (And in this video I'm talking about SARDINIAN FREGULA and I'll also show you how to do it) and is usually cooked SOUP WITH CLAMS or it's made incasada, that is, topped with sausage sauce and baked), but I've eaten it several times even at seafood, with mussels and clams, fresh and dried cherry tomatoes and a pinch of saffron. To this dish I also added shrimp and squid, for a richer and tastier fregula soup.
Traditionally, soup fregula seafood served slightly soupy. In this case, you can decide yourself how you prefer it: dry like a risotto on the rocks, or more brothy and slower just like a soup. The preparation of this dish is not difficult but it is definitely a little’ long and you want some patience, because you're going to have to prepare the shrimp comic, open mussels and clams, clean and cook shrimp and squid (here a VIDEO TUTORIAL about how to clean squid).
I assure you, though, that it's worth it because the fregula soup with seafood will win you over. Is’ an original dish and a nice alternative to the usual risotto or the usual pasta with clams, also for the Christmas holidays. At this point, I just recommend you take a look at all my RECIPES WITH SARDINIAN FREGULA, my SARDINIAN RECIPES and, just to start preparing, my RECIPES FOR CHRISTMAS. Last thing, you like the dish I used? Is’ decorated with a costardella, blue fish typical of Sicily, and it's handmade by a very good ceramic decorator: take a look at his shop Solar Lands because he does wonderful things. Have a good day!
320 grams of small or medium-sized Sardinian fregula
1 sachet of Saffron
500 grams of clams veraci already purged
500 grams of mussels
400 grams of squid
400 grams of nassa prawns
extra virgin olive oil, to taste
5-6 cherry tomatoes (when in season)
6 dried tomatoes in salt or in oil
2 cloves of garlic
fresh parsley, to taste
dry white wine, to taste
a piece of celery
a small piece of carrot
a piece of onion
salt and pepper, to taste
For the Sardinian fregula soup with seafood, you have to prepare the shrimp comic first, Open the mussels and clams and clean the squid. These are not difficult operations, but it takes a little patience.
Wash clams already purged under running water. Brown two stalks of parsley and a clove of garlic in a pan, then add and clams. Cover and cook over high heat until the clams are open. Turn off the heat, put the clams aside and strain the cooking water. Cover the clams and clam water with food film and let cool. When the clams are cold, remove them from the shells.
Clean mussels. Remove the linet and clean the valves with a knife to clean them of impurities. Fry in a parsley and garlic pan and proceed as you did for the clams. Cover and cook over high heat for a few minutes, until the mussels have opened. Remove from heat, strain the cooking water and put it in a bowl. Cover mussels and mussel water with food film and let cool. When the mussels are cold, remove them from the shells.
Clean the squid as I'll show you in the VIDEO TUTORIAL on the recipe of the SQUID STUFFED WITH GRAVY. Cut the squid into small pieces. Brown a clove of garlic in extra virgin olive oil, join the squid and sauté over high heat. Salt and blend with white wine. When the wine has evaporated, set aside squid, covered with cling film.
The GAMBERI and the FUMETTO
Clean the prawns. Wretche the prawns over high heat in a lightly grating pan and set aside. In the same Pan, add a drizzle of extra virgin olive oil and brown carrot, celery and onion, cut into coarse pieces. Add the shrimp heads and caraloves and toast over a high heat, crushing the heads until the liquid contained inside is leaked out. Blend with a drop of white wine and add 2 glasses of hot water. Cook over low heat for 20 minutes or until the liquid has been reduced by a third. Filter and set aside.
Chop parsley, peel the cherry tomatoes and cut them into small pieces (if the cherry tomatoes are in season), chop the dried tomatoes (or subland). Put the clam water in a pot, mussels and shrimp comic and add more water until you get to about a liter of liquid and heat. When the liquid is hot, add saffron and dissolve it. Fry the fregula in extra virgin olive oil. Add the chopped dried tomatoes and a little parsley, then blend with the white wine.
When alcohol has evaporated, add the chopped tomatoes and start cooking the fregula by gradually combining the hot fish broth in which you have melted the saffron. Halfway through cooking, taste and season with salt. Bring the fregula to cooking: you decide the density of the seafood fregula soup. I like creamy and with a little broth, but not too much. When the fregula is cooked and the density you want, add squid, mussels, clams, prawns and some parsley. Serve the fregula soup with seafood, completing the dish with extra virgin olive oil and a little fresh ground black pepper. Bon appétit!