Sardinian Paella
serves 4
More than 400 years of Spanish occupation left Catalan influences on modern Sardinian cooking. Unlike traditional Spanish paella, this dish uses fregula instead of rice, only fresh seafood (no chorizo) and a robust fish stock.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.
4 cups fish stock
4 tablespoons extra virgin olive oil
1 medium white onion, chopped
2 cups fregula (or Israeli couscous)
16 clams
16 mussels
1/2 teaspoon saffron
1 cup Vernaccia di Oristano wine (or dry sherry)
1 cup shelled fresh fava beans (or fresh frozen green peas)
1 red bell pepper, julienned
1 green bell pepper, julienned
3 roma tomatoes, seeded and diced
1/2 cup sun-dried tomatoes, chopped
2 bay leaves
5 sprigs thyme
1 sprig rosemary
4 ounces scampi (or baby langoustine), shell on, cut into 2-3 pieces
4 ounces medium shrimp, shell and heads on
4 ounces calamari, cleaned and chopped into 1-inch pieces
4 ounces fillet of monkfish (or flounder), cut into 2-inch pieces
1/2 bunch dill, coarsely chopped
prep: 30 minutes
total: 45 minutes
paella pan or extra-large saucepan
large pot
1. Heat fish stock in a large pot over medium heat. Rinse clams and mussels thoroughly to remove impurities.
2. In a paella pan or extra-large saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add fregula and stir continuously for 2 minutes. Add clams and mussels. Stir saffron into 1 cup of the hot stock and add to pan, stirring continuously with a wooden spoon until clams and mussels begin to open, about 5 minutes. Add the wine and simmer for a few minutes longer.
3. Stir in fava beans, bell peppers, fresh and sun-dried tomatoes; then add bay leaves, thyme and rosemary. Cook for 5 minutes, gradually ladling in stock as it is absorbed, continuing to stir constantly with a wooden spoon.
4. Add scampi, shrimp, calamari, monkfish and dill; season to taste with salt. Toss well to combine. Continue to ladle in remaining stock until all liquids are absorbed (about 5 minutes longer).
