The Chef: Pietro VardeuThe Restaurant: Sardinia Enoteca on South BeachThe Dish: Paella di Fregola
100 grams of Sardinian couscous1tbls extra virgin olive oil1 tbs. chopped white onion1 tbs. chopped celery1 tbs. chopped carrots1 tsp. fresh chopped parsley3 leaves of fresh chopped basil1 tsp. fresh chopped thyme1 tsp. fresh chives1 pinch of sea salt and pepper to taste1/2 tsp fresh chopped garlic1 pinch of chili flakes4 clams4 mussels1/2 cup chopped octopus2 scallops4 jumbo shrimp1 cup fresh chopped tomatoes1 cup Vermentino wine1/3 cup water
Method of Preparation:
-Start by putting fregola in salted boiling water for about 6 minutes. At home you can use couscous.
-In a hot pan add olive oil and stir in chopped white onions, celery, carrots and parsley. Sauté for about a minute.
-Now, add the cooked fregola and the salt and pepper and let cook for another 4-5 minutes.
-In another hot pan- add more olive oil, garlic and a pinch of chili flakes. Sauté for about a minute, then add the seafood, clams, mussels, shrimp, scallops and octopus. Sauté for another minute.
-Next, add the white wine, fresh chives, thyme, basil and cherry tomatoes. Cover and let it cook until the shellfish opens.
-Now add the fregola and a little water and let simmer for several minutes on low heat.
Serve it up with a nice crusty bread and enjoy.
Serving suggestion: Vermentino Wine
Sardinia Enoteca1801 Purdy AvenueMiami Beach, FL 33139phone: firstname.lastname@example.org