Fregola Risotto Style with Seafood and Butternut Squash

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

Butternut squash is the perfect accompaniment for this seafood risotto-style dish made with fregola, a pasta from Sardinia made with dough rolled into small balls.

INGREDIENTS

METHOD

  • 350gr fregola

  • 400gr butternut squash

  • 200gr mussels

  • 200gr “Verace” clams

  • 200gr cooked octopus

  • 8 prawns

  • 100ml tomato passata

  • 4 garlic cloves

  • 2 spring onions

  • Thyme

  • Salt

  • Pepper

  • Parsley

  • Basil

  • 1 Fresh red chilli

  • 800ml fish stock

  • 200ml white wine

  1. Heat oil in a large saucepan over medium-high heat.

  2. Add spring onions, garlic and diced squash and cook, stirring, for a few minutes.

  3. Add white wine and thyme, and cook, stirring, for 2 minutes or until liquid has reduced slightly. 

  4. Add fregola, passata and half of the stock, bring to boil 

  5. Reduce heat to medium-high and simmer for 10 minutes, adding the rest of the stock and all the seafood until seafood is just cooked and mussels and clams have opened. 

  6. Remember to stir occasionally to avoid fregola sticking to the pot.

  7. Season and finish with fresh herbs, chilli and olive oil.

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