SPICY CALAMARI WITH FREGOLA
In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.
Provided by David Tanis
Categories dinner, lunch, grains and rice, seafood, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
- Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
- Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
- Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
- Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
- Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 4 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mavayeya uri
[email protected]This dish is a little bland for my taste. I would recommend adding more spices or herbs.
Thato Lekwatsa
[email protected]I'm not a fan of the combination of calamari and fregola. I think they taste better separately.
MUKTISINGH RAI
[email protected]This recipe is a little too spicy for my taste. I would recommend using less chili pepper next time.
Keshab Acharya
[email protected]I'm not sure what went wrong, but my calamari turned out tough. I think I might have overcooked it.
Noe Ortiz
[email protected]This dish is a great way to use up leftover calamari. I had some leftover from a seafood boil and this was the perfect way to use it up.
MAHI SEN
[email protected]I love that this recipe uses simple ingredients that I can find at any grocery store.
Iqbal Shah
[email protected]This is a great recipe for a quick and easy weeknight meal. I was able to make it in under 30 minutes.
David Lynch
[email protected]I had some trouble finding fregola at my local grocery store. I ended up using orzo instead and it worked out just fine.
Zarab Gondal
[email protected]This dish is a little spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper if you don't like spicy food.
Zeeva Israel
[email protected]I'm not a big fan of calamari, but I really enjoyed this dish. The calamari was cooked perfectly and the sauce was delicious.
Anil Chand
[email protected]This is a great recipe for a special occasion. I served it at my husband's birthday party and everyone loved it.
Anderson Baldeo
[email protected]I followed the recipe exactly and the dish turned out great. The calamari was tender and the fregola was cooked perfectly.
Nomonde Nomonde
[email protected]This dish is easy to make and looks impressive when served. I will definitely be making it again.
Rj BelaYeat Shaik
[email protected]I love the combination of flavors in this dish. The calamari is spicy and savory, while the fregola is nutty and slightly sweet.
Mr Amirul
[email protected]This spicy calamari with fregola was a hit at my dinner party! The calamari was cooked perfectly, and the fregola was flavorful and al dente.