It seems that I completely abandoned my blog. But it has been in my mind every day. The last few weeks had been very busy between painting in the house and family and friends visits. I was cooking, but mainly dishes already in the blog or basic salads to feed big numbers…
Visitors will be around for a good while and the second round of painting is due to start next week. I won’t be very regular posting in the next few weeks but I will try to be better.
Today, a different Paella. Simple but full of flavour. I don’t like to add too many ingredients, quality Vs. quantity. And the Fregola, what a discovery! It retains better the flavours than the rice and has a lovely texture. If you try it you will repeat.
And the music, Common People by Pulp. I was lucky to see them last year and they are brilliant in concert.
- 400gr Fregola Sarda.
- 1 Large Squid.
- 20 Fresh Prawns. (With the heads).
- 1 Red Pepper.
- 1 Tomato.
- 3 Garlic Cloves.
- Half table spoon Pimenton.
- A pinch of Safron.
- 1’5 Litre fish stock.
- 2 Lemons.
- Extra Virgin Olive Oil.
Clean the squid and chop it in small stripes. Wash and chop the red pepper. Peel and chop the tomato.
Put your fish stock in a pot and add the Pimenton and the Saffron(better if you toast the saffron in a pan for a few seconds to release all its flavour). Keep it a low heat, just under boiling temperature.
Put some olive oil in a big pan at medium/high heat. Fry the whole garlic cloves until slightly golden. Add the red pepper and cook for 6 minutes. Add the squid, cook for 5 minutes. Add the tomatoes, cook for 4 minutes. Add the whole prawns, season and cook until the sauce reduces to half.
Add the Fregola to the pan and stir well for 2-3 minutes. Add 3/4 of the fish stock. Cook at medium heat for 15-20 minutes adding more fish stock if it gets dry. Add the juice of the 2 lemons in the last 5 minutes of cooking. Season. The Fregola should be “al dente” and the sauce almost completely reduced. That is the trick.
Remove from the heat. Cover with a clean cloth and let it rest for 5 minutes.
Serve and enjoy!!