Fregola sarda with prawns, squid, scallops, blue eye cod and light tomato sauce
Fregola sarda with prawns, squid, scallops, blue eye cod and light tomato sauce
Open in Cookpad AppSteps
- 1
In a large skillet pan add extra virgin olive oil and add chopped onion and carrot. Cook for 7 minutes.
- 2
Add tomato can and chopped parsley. Let simmer for 2-3 minutes until tomato soft.
- 3
At this point add dry fregola, toss it around the pan with the sauce. In a minutes tinge it with white wine.
- 4
Once wine is completely evaporated start cooking fregola as you would cook rice for risotto.
- 5
Add 1 ladle of hot vegetable stock. Let simmer until first ladle is absorbed, after that add another ladle. Cook fregola for 20 - 25 minutes. It should be remain slightly al dente
- 6
In a medium pan add extra virgin olive oil and garlic cloves crushed with flat knife. Let it lightly brown and infuse the oil. If you like leave the garlic cook further or remove it from the pan.
- 7
Add seafood and cook for about 3 minutes. Add all the seafood to the fregola tomato sauce.
- 8
Serve immediately
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