Ingredients

30 minutes
2 serve
  1. 1 cupFregola sarda
  2. 3 cupsvegetable stocks
  3. 300 gmix seafood (prawn, squid, scallops, blue eye cod fillet)
  4. 1/4 cupdry white wine
  5. 2 cantomato
  6. 4garlic cloves
  7. 1onion chopped
  8. 2chopped carrots
  9. Extra virgin olive oil
  10. Handfulparsley chopped
  11. Salt to taste

Cooking Instructions

30 minutes
  1. 1

    In a large skillet pan add extra virgin olive oil and add chopped onion and carrot. Cook for 7 minutes.

  2. 2

    Add tomato can and chopped parsley. Let simmer for 2-3 minutes until tomato soft.

  3. 3

    At this point add dry fregola, toss it around the pan with the sauce. In a minutes tinge it with white wine.

  4. 4

    Once wine is completely evaporated start cooking fregola as you would cook rice for risotto.

  5. 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. 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. 7

    Add seafood and cook for about 3 minutes. Add all the seafood to the fregola tomato sauce.

  8. 8

    Serve immediately

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Cook Today
Santy Coy
Santy Coy @chefsantycoy
on
Gold Coast, Australia
I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!
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