Prep time: 30 mins | Cook time: 25 mins | Serves: 4
Fregola is a type of pasta from Sardinia. Similar to cous cous, it typically consists of semolina dough that has been rolled into balls 2-3mm in diameter and toasted in an oven.
2 tbsp Olive Oil
1 White Onion finely chopped
1 Garlic Clove finely chopped
300ml White Wine
1 Fish stock or water
200ml Tomato Passata
1 gr Saffron
2 Bay Leaves
100gr Calamari Rings
1 tbsp Lemon Juice
1 tbsp Lemon Zest
Extra Virgin olive oil, fresh chopped parsley to serve
Heat the olive oil in a large saucepan over low heat. Toss in the onion and cook, stirring, for 10 minutes or until really soft and just starting to colour.
Add garlic and cook for a further minute without browning the garlic. Pour in the white wine and turn the heat up to high. Boil for 10 minutes or until about half the wine has evaporated, then add the fish stock, passata and the saffron. Pop in the bay leaves and bring to the boil. Turn the heat down to medium–low and simmer for 15 minutes. Season with salt and pepper to taste.
Turn the heat up to high and bring to the boil, then pour in the fregola. Stir immediately and simmer for about 15 minutes or until the fregola is almost cooked.
Toss in the seafood and simmer for 4 minutes or until all the clams and mussels have opened. Add the lemon juice and zest, then serve with a little drizzle of extra virgin olive oil and fresh chopped parsley.