Thursday, August 1, 2013
Bite with Belkys: Paella di Fregola from Sardinia Enoteca on South Beach
A seafood sensation with a Mediterranean twist. Tonight, we're stirring up the perfect summer paella, and it doesn't take much to whip up. This tasty dish right in your own kitchen. Time to find out how. Let's grab a Bite with Belkys.
The Restaurant: Sardinia Enoteca on South Beach
The Dish: Paella di Fregola
100 grams of Sardinian couscous
1tbls extra virgin olive oil
1 tbs. chopped white onion
1 tbs. chopped celery
1 tbs. chopped carrots
1 tsp. fresh chopped parsley
3 leaves of fresh chopped basil
1 tsp. fresh chopped thyme
1 tsp. fresh chives
1 pinch of sea salt and pepper to taste
1/2 tsp fresh chopped garlic
1 pinch of chili flakes
1/2 cup chopped octopus
4 jumbo shrimp
1 cup fresh chopped tomatoes
1 cup Vermentino wine
1/3 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
1801 Purdy Avenue
Miami Beach, FL 33139