Sardinian Paella

Prep Time: 20 mins. Cook Time: 40 mins. Total Time: 60 mins

Serves: 12

This Sardinian pasta features Fregola, the pearl-size that is quite similar to couscous, makes a terrific substitute for rice in this paella-style dish; it soaks up a lot of the cooking liquid from the seafood, tomato and chorizo stew and still stays nicely chewy. For such an impressive main course, it can be prepared surprisingly quickly

INGREDIENTS:

• Large pinch of saffron threads

• 6 1/2 cups warm water

• 3 Tbsp extra-virgin olive oil

• 1 onion, finely chopped

• 3 large garlic cloves, thinly sliced

• 1 pound fregola (2 1/4 cups), you can substitute couscous

• 1/2 lb chorizo, thinly sliced

• 1 cup canned diced tomatoes, drained

• 2 cups frozen peas

• 1 cup dry white wine

• Kosher sea salt and black pepper, freshly ground

• 2 lbs large shrimp, shelled (if desired) and deveined

• 2 lbs red snapper, cod, or Mediterranean Sea bass, cut into 2-inch cubes

• 1 lb mussels, scrubbed and de-bearded

• 1 lb pound cockles, or clams scrubbed

• 2 Tbsp flat-leaf parsley, roughly chopped

DIRECTIONS:

1. In a small bowl, crumble the saffron in 1/2 cup of the warm water and let stand for 10 minutes. Meanwhile, heat the olive oil in a very large, deep sauté pan. Add the onion and garlic and cook over high heat, stirring, until lightly browned (2 mins). Add the fregola and chorizo and cook, stirring, until the chorizo releases some of its fat and starts to brown, about 2 minutes. Add the tomatoes, white wine, saffron and its soaking liquid and the remaining 6 cups of warm water to the sauté pan and bring to a boil. Stir in 1 1/2 tsp of salt and 1/2 tsp of freshly ground pepper, cover and cook over low heat until the fregola is very chewy and soupy, about 10 minutes.

2. Season the shrimp and fish (red snapper, cod, or Mediterranean Sea bass) with salt and freshly ground pepper and add them to the pan along with the mussels and cockles (or clams), nestling them into the fregola. Bring to a boil. Add frozen peas, cover the pan and cook over low heat until the fregola is al dente, the fish is just cooked through and the mussels and cockles have opened, about 12 minutes longer.

3. Remove the pan from the heat and let the paella stand (5 mins); the fregola will absorb a bit more of the liquid, but the dish should be a bit brothy. Discard any mussels and cockles that haven't opened. Sprinkle the fregola with the chopped parsley and serve right away.

Things you'll need for this recipe: