Algherese Paella from Ciao Cielo

Serves 2–3

Ingredients

Paella

· 200g fregola

· 0.3g (a small pinch) saffron

· 130g passata

· 1 clove garlic

· Extra virgin olive oil

· Flat-leaf parsley, chopped

Seafood

· 8 large mussels

· 4 scampi

· 8 green prawns (either king or banana)

· 100g calamari

· 120g white-fleshed fish (such as barramundi or snapper)

· Any other seafood of choice

Instructions

1. Preheat the oven to 220°C.

2. Prepare the fregola

• To pre-cook the fregola, bring 1 litre of water, saffron and salt to the boil. Turn off the heat and let the saffron infuse for 20 minutes.
• Bring back to the boil and cook the fregola for 11 minutes.
• Strain and toss lightly in olive oil.

3. Prepare the seafood

• De-beard the mussels and remove seaweed from the outer shell if needed.
• Halve the scampi.
• Peel the prawns, leaving the tails on; keep or remove the heads according to preference.
• Clean the calamari and cut into 5cm-long strips.
• Remove the skin from the fish and cut into 2cm cubes.

4. Assemble

• Place the pre-cooked fregola in your chosen pan (we use a 25cm cast-iron pan).
• Add passata, chopped parsley, garlic and a pinch of salt; mix well.
• Place the calamari and fish on top of the fregola, then add the mussels. Set the pan over the stovetop and bring to the boil for 1 minute. Season the scampi and prawns with salt and olive oil and arrange on top.
• Sprinkle with flat-leaf parsley, drizzle with olive oil and bake for 10–12 minutes.
• The mussels should have opened, and the scampi will be cooked.

Ciao Cielo 115 Bay Street, Port Melbourne