Fregola Paella Style
Fregola (Frey-go-la) is toasted Sardinian pasta, similar to couscous. You might call it a couscous on steroids. It is much larger in grain than couscous and it soaks up the flavor of the liquid it is cooked in while retaining a resilient texture. Classically it is served with clams or other shellfish. I found it makes a nice twist on paella when substituted for rice. The dish remains brothy at the end, which lends the dish an air of lightness. It is an amazing match for the Vin Gris. Serves 8
Ingredients
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 1 medium onion, minced
- 3 large garlic cloves, peeled, trimmed and sliced thinly
- Sea salt
- 1 500 gram package fregola
- 1 cup (4 ounces) thinly sliced chorizo, spicy or mild
- 1 cup white wine
- 1 cup diced tomatoes with juice
- Pinch saffron steeped in ½ cup hot water
- 1 pound 16/20 count shrimp, peeled and de-veined
- 2 lbs cod, snapper or halibut filet, cut into 2” pieces
- Freshly ground black pepper
- 1 pound black mussels, scrubbed, beard removed
- 1 pound small clams, scrubbed
- 2 tablespoons chopped flat leaf parsley
Directions
1. Heat a large straight-sided 12-inch sauté pan with 3 to 4-inch sides over medium heat. The pan should have a cover.
2. When the pan is hot add 3 tablespoons of olive oil, the onion and then the garlic. Cook until the onion is beginning to brown, about 2 minutes, and then add the fregola and chorizo.
3. Continue to sauté for 1 minute then add the white wine, tomatoes, saffron and water mixture and an additional 6 cups of water. Add 2 to 3 teaspoons of salt and bring to a boil. Cover and simmer over low heat for 10 minutes.
4. Season the shrimp and fish with salt and pepper. Remove the cover from the pan and add the fish, shrimp, mussels, and clams to the pan. Place the cover back on the pan.
5. Bring the pan to a boil, reduce the heat and continue to cook for another 7 to 10 minutes until the mussels and clams have opened and the shrimp are curled and pink. Remove the pan from the heat and allow it to rest for 5 minutes. The fregola should be brothy.