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Sardinian Fregola with Seafood

A traditional Sardinian pasta dish featuring small fregola pearls cooked in a rich tomato-based sauce with various fresh seafood.

DinnerItalianSeafoodPastaSardinian

Estimated Nutrition

Per Serving Total
Calories 710.3 kcals 1420.5 kcals
Carbohydrates 41.2 grams 82.3 grams
Fat 29.1 grams 58.2 grams
Protein 69.2 grams 138.4 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Purée
60
ml
Tomato Sauce
GrainsCereals
110
g
Fregola
Liquids
50
ml
White Wine
300
ml
Fish Stock
NutsSeeds
1
sprig
Thyme
for the squid
1
g
Sea Salt
to taste
1
clove
Garlic
finely chopped
1
sprig
Thyme
for the fregola
1
bunch
Basil
leaves only
5
ml
Chives
finely chopped
5
ml
Dill
finely chopped
5
ml
Tarragon
finely chopped
OilsFats
5
ml
Olive Oil
for the squid
5
ml
Garlic Oil
45
ml
Olive Oil
divided use for fregola and pan-frying
Seafood
200
g
Squid
cleaned and cut into small squares
125
g
Clams
175
g
Mussels
125
g
Shrimps
2
piece
Red Mullet Fillets
2
piece
Scallops
cleaned
Vegetables
50
g
Shallots
finely sliced
15
ml
Shallots
finely chopped
0.5
piece
Red Chilli
finely chopped
60
g
Cherry Tomatoes
halved

Steps

  • Sauté shallots and thyme in olive and garlic oils until golden.
  • Cook squid with white wine and tomato purée for 4 minutes until tender.
  • Sauté garlic, shallots, chilli, and thyme in half the remaining olive oil.
  • Simmer fregola with squid and 300ml stock for 10 minutes.
  • Add shellfish, tomato sauce, cherry tomatoes, basil, and shrimps for 3 minutes.
  • Fry red mullet fillets in separate oil until golden on both sides.
  • Sear scallops for one minute on each side in the same pan.
  • Stir herbs into fregola and serve topped with fish and scallops.