Alghero-Style Paella Recipe
Category: Main Course
Serves: 6 people
This vibrant, flavorful Alghero-style Paella is a delightful twist on the traditional Spanish paella, incorporating fresh, local ingredients from Sardinia. The dish brings together a variety of seafood, tender chicken, savory sausage, and fragrant spices. It’s perfect for any occasion when you want to impress your guests with an unforgettable meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fregola (Sardinian pasta) | 400g |
| Sausage | 200g |
| Chicken breast | 300g |
| Mussels | 500g |
| Squid | 200g |
| Shrimp (prawns) | 300g |
| White onions | 1 |
| Yellow bell peppers | 150g |
| Ripe tomatoes | 400g |
| Saffron | 1 pinch |
| Chicken broth | 5 liters |
| Fine salt | To taste |
| Black pepper | To taste |
| Mullet bottarga (cured fish roe) | 40g |
| Extra virgin olive oil | 5 tablespoons |
| Green peas | 200g |
Instructions
-
Prepare the Mussels:
Begin by thoroughly cleaning the mussels. To do so, cover them with a lid and cook them over high heat until they open up, which will take only a few minutes. Once all the mussels have opened, strain the cooking liquid and set it aside for later use. -
Prepare the Seafood and Meat:
Clean and slice the squid into rings. Crumble the sausage by hand into small pieces.
Wash the yellow bell pepper, remove the seeds and membranes, and cut it into thin strips.
Wash the tomatoes, remove their seeds, and cut them into small pieces. -
Cook the Aromatics and Meat:
Finely chop the white onion and add it to a large paella pan (or a wide non-stick pan, around 32 cm in diameter) with 4-5 tablespoons of extra virgin olive oil.
Sauté the onion on low heat, adding a ladle of chicken broth to prevent it from burning. Once the onion is softened, add the crumbled sausage and let it brown for a few minutes. -
Add the Vegetables and Spices:
Now, add the yellow bell pepper and tomatoes to the pan. Pour in a bit of chicken broth (about one ladle) and dissolve the saffron in a small amount of broth before adding it to the pan. Stir everything together and cook for a few minutes until the flavors meld. -
Add Fregola and Broth:
Stir in the fregola and add the remaining chicken broth. Pour in the mussel cooking liquid that you set aside earlier. Stir well, ensuring that all ingredients are evenly distributed. Cover the pan and let it simmer over medium heat for about 20 minutes, checking the fregola’s cooking time (as it may vary depending on the brand you’re using). Stir occasionally and add more broth if needed. -
Add the Seafood:
After 10 minutes, when the fregola is beginning to soften, stir in the squid rings. Continue to cook and check the consistency of the fregola. If needed, add more broth. -
Finish with Mussels and Garnish:
Just before the paella finishes cooking, add the mussels. Discard one of the shells from each mussel and add the remaining mussels, shell-side down, to the pan. Let everything cook for the last few minutes, allowing the mussels to open and infuse the dish with their flavor. -
Serve:
Once the fregola is tender and the seafood is cooked through, garnish the paella with crumbled bottarga (cured mullet roe) for a touch of Sardinian authenticity. Serve the paella hot, straight from the pan, for an unforgettable meal.
Enjoy your Alghero-Style Paella packed with Mediterranean flavors, combining succulent seafood, savory sausage, and the unique texture of fregola for a truly remarkable dish!
This recipe is perfect for a casual dinner or a special celebration. It captures the essence of the Mediterranean with its blend of fresh ingredients and rich flavors, making it an ideal choice for sharing with family and friends.
