Ingredients

• 250 g Sardinian fregola (small, toasted pasta pearls)
• 200 g Shrimp, peeled and deveined
• 500 g Fresh mussels, cleaned
• 150 g Squid rings
• 250 g Cherry tomatoes, halved
• 3 cloves Garlic, finely minced
• 125 ml Dry white wine
• 500 ml Fish broth
• 1 pinch Saffron threads
• 1/4 cup Fresh parsley, chopped
• 2 tablespoons Extra virgin olive oil
• 1/2 teaspoon Red chili flakes
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   In a large pan or Dutch oven, heat the olive oil over medium heat. Add minced garlic and red chili flakes (if desired), sauté for 1 minute until fragrant.

2. 2

   Stir in the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.

3. 3

   Deglaze with dry white wine and let it reduce by half. Add the fish broth and saffron threads. Bring to a simmer.

4. 4

   Add the fregola sarda to the liquid. Stir and cook according to package directions (typically 15-20 minutes), stirring occasionally to prevent sticking, until al dente.

5. 5

   During the last 3-5 minutes of fregola cooking, add the shrimp, mussels, and squid rings. Cover and cook until the seafood is just cooked through and mussels open.

6. 6

   Remove from heat. Season with salt and freshly ground black pepper to taste.

7. 7

   Stir in the chopped fresh parsley. Serve immediately in warm bowls.