I love the tiny toasted pasta balls that are named Fregola Sarda.
I found this Italian recipe in my food magazine issue from Istambul, named Deniz Mahsullü Fregola Makarnası
Today I bought frozen mixed seafood and used up the prawns I bought in France on Saturday. The tiny pasta balls are a staple in my household.
I had done a translation of the ingredients already and just needed a look if I gathered everything.
Defrosting the frutti di mare and shelling the prawns too the longest. The cooking itself was fast.
The fregola was cooked like pasta in salted water for 7 minutes, then drained and set aside. I used cold water to defrost the seafood and it took me 10 minutes to get the prawns ready.
In a wide pan the butter and oil heated up and onion and garlic went in. After 3 min the paprika paste and after a little more cooking the tomato passata. Since the sauce needed more water, vegetable stock was added.
Just seasoned with salt, pepper, green paprika and smoked paprika.
The cooked fregola was next and the defrosted seafood. The cooked prawns followed and it finished with parsley.
Ingredients for 2:
90 g Fregola sarda
125 g frutti di mare
100 g peeled prawns
1 large green onion
3 garlic cloves
2 tsp paprika paste
200 ml tomato passata
100 ml veg stock from paste
2 tbsp fresh parsley
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