Sardinian Fregola with Prawns and Squid
Ingredients (Serves 6)
600 g fregola
12 semi-dried cherry tomatoes
500 g raw prawns
500 g cleaned squid
1200 ml seafood stock
4 tablespoons tomato sauce (tomate frito)
50 ml extra virgin olive oil
1 Italian green pepper, finely diced (brunoise)
1 dried ñora pepper
3 garlic cloves, finely minced
Preparation
Prepare a seafood stock using the prawn heads and set aside.
Pour the olive oil into a paella pan, heat, and gently fry the dried ñora pepper over low heat. Once the ñora is lightly browned, remove it and crush it in a mortar. In the same hot oil, add the squid cut into 1 cm strips and sauté alongside the Italian green pepper. Add the minced garlic; once golden, incorporate the tomato sauce and cook it against the bottom of the pan until slightly caramelized. Next, add the fregola, the crushed ñora paste, and the semi-dried cherry tomatoes, sautéing for 1 minute. Pour in the stock and simmer for 25 minutes. Arrange the peeled, seasoned prawns over the fregola, adjust salt to taste, and simmer for an additional 3 minutes.
Allow to rest for three minutes before serving.