Shellfish Paella with Fregola

Name: Shellfish Paella with Fregola
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 bay leaves; 946 milliliters fish stock or bottled clam juice; 3 Tbsps chopped dill; 237 milliliters dry sherry; 237 milliliters pound fresh fava beans, shelled; 312 grams cups fregola ; see Note; 1 green bell pepper, thinly sliced; 16 littleneck clams, scrubbed and rinsed; 113 grams monkfish, cut into 2-inch pieces; 16 mussels, scrubbed and debearded; 59 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 3 plum tomatoes—halved, seeded and coarsely chopped; 1 red bell pepper, thinly sliced; 1 rosemary sprig; 0 teaspoons saffron threads; 4 servings Salt and freshly ground pepper; 113 grams shrimp, shelled and deveined; 113 grams squid, bodies cut crosswise into 1-inch rings, tentacles left whole; 118 milliliters drained sun-dried tomatoes, coarsely chopped; 5 thyme sprigs

Shellfish Paella with Fregolan is a dairy free and pescatarian recipe with 4 servings. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 18g of fat, and a total of 801 calories. Head to the store and pick up olive oil, monkfish, onion, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a medium saucepan, bring the fish stock to a simmer.

Ingredients you will need

Fish Stock

Equipment you will use

Sauce Pan

Transfer 1 cup of the hot cooking liquid to a measuring cup and crumble in the saffron.

Ingredients you will need

Saffron

Equipment you will use

Measuring Cup

Add the fava beans to the remaining stock and cook over moderate heat until bright green, about 1 minute. Using a slotted spoon, transfer the favas to a plate. Squeeze the beans out of their tough outer skins. Cover the remaining stock; keep warm over low heat.

Ingredients you will need

Fava Beans

Beans

Stock

Equipment you will use

Slotted Spoon

In a large, deep skillet, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chopped onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.

Ingredients you will need

Onion

Add the fregola and cook over moderately high heat, stirring frequently, until it is well coated with the oil, about 2 minutes.

Ingredients you will need

Fregula

Cooking Oil

Add the clams, mussels and 1 cup of the hot stock and stir constantly until the shellfish start to open, about 4 minutes; discard any clams or mussels that don't open.

Ingredients you will need

Shellfish

Mussels

Clams

Stock

Add the sherry and simmer until reduced by half, about 3 minutes. Stir in the fava beans, sliced red and green bell peppers, plum tomatoes, sun-dried tomatoes, thyme, bay leaves and rosemary.

Ingredients you will need

Green Pepper

Sun Dried Tomatoes

Plum Tomato

Bay Leaves

Fava Beans

Rosemary

Sherry

Thyme

Add the remaining 2 cups of hot fish stock and the saffron-infused stock to the fregola. Lower the heat to moderate and cook, stirring frequently, until the fregola is just tender, about 10 minutes.

Ingredients you will need

Stock

Fregula

Saffron

Add the shrimp, squid and monkfish to the fregola and cook over moderate heat, stirring a few times, until the seafood is just cooked through, about 5 minutes. Discard the bay leaves and thyme and rosemary sprigs. Stir in the dill and season with salt and pepper.

Ingredients you will need

Salt And Pepper