Sardinian-Style Paella

Name: Sardinian-Style Paella
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Spanish, European
Ingredients: 237 milliliters canned diced tomatoes, drained; 227 grams chorizo, thinly sliced; 454 grams cockles, scrubbed; 237 milliliters dry white wine; 2 Tbsps chopped flat-leaf parsley; 532 milliliters pound fregola; 3 larges garlic cloves, thinly sliced; 454 grams mussels, scrubbed and debearded; 3 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 907 grams red snapper, cod or monkfish, cut into 2-inch pieces; 1 pinch Large of saffron threads; 12 servings Salt and freshly ground pepper; 907 grams shrimp, shelled and deveined; 2 liters warm water

Sardinian-Style Paellan is a dairy free main course. This recipe serves 12. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 45g of protein, 14g of fat, and a total of 479 calories. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up salt and pepper, warm water, cockles, and a few other things to make it today.

Instructions

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 saut pan.

Ingredients you will need

Olive Oil

Saffron

Water

Equipment you will use

Bowl

Frying Pan

Add the onion and garlic and cook over high heat, stirring, until lightly browned, 2 minutes.

Ingredients you will need

Garlic

Onion

Add the fregola and chorizo and cook, stirring, until the chorizo releases some of its fat and starts to brown, about 2 minutes.

Ingredients you will need

Chorizo

Fregula

Add the tomatoes, white wine, saffron and its soaking liquid and the remaining 6 cups of warm water to the saut pan and bring to a boil. Stir in 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, cover and cook over low heat until the fregola is very chewy and soupy, about 10 minutes.

Ingredients you will need

White Wine

Tomato

Fregula

Saffron

Pepper

Water

Salt

Equipment you will use

Frying Pan

Season the shrimp and red snapper with salt and pepper and add them to the pan along with the mussels and cockles, nestling them into the fregola. Bring to a boil. 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.

Ingredients you will need

Salt And Pepper

Red Snapper

Cockles

Fregula

Mussels

Shrimp

Fish

Equipment you will use

Frying Pan

Remove the pan from the heat and let the paella stand for 5 minutes; 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.

Ingredients you will need

Cockles

Fregula

Mussels

Equipment you will use

Frying Pan

Sprinkle the fregola with the chopped parsley and serve right away.

Ingredients you will need

Fregula

Parsley