whip up this paella recipe from ‘eat like a sardinian’

Chilly weather calls for a big pan of delicious food, and Francesco Mattana’s Eat Like A Sardinian is full of recipes that fit the bill. This seafood-filled paella from Alghero is equal parts comforting, impressive and perfect for gathering folks on a winter evening.

Serves 4 

INGREDIENTS 

1 red capsicum 

6 large raw peeled prawns, intestines removed

200g squid with tentacles, cleaned and sliced into 1cm thick rings and tentacle pieces

2 skinless and boneless chicken thighs, chopped into small pieces 

200g pork sausages, casings removed and chopped into small pieces 

1/2 onion, finely chopped 

100g green beans, topped and tailed and then chopped into thirds 

300g fregula (or giant/pearl couscous or bomba rice) 

2 tsp sweet smoked paprika 

generous pinch of saffron threads 

1 litre hot vegetable stock, plus extra as needed 

extra virgin olive oil 

fine sea salt

METHOD

Preheat the oven to 200°C fan forced.

Place the whole pepper in a baking tray, drizzle it with olive oil and season with a pinch of salt. Roast the pepper in the oven until charred all over, then remove from the oven, cover and set aside. 

Heat a drizzle of olive oil in a large paella pan or frying pan over a medium heat and gently fry the whole prawns and squid for 1 minute. Season with a pinch of salt, then remove them from the pan and set aside. 

Add the chicken and sausage to the same pan and cook for 2 minutes, then stir in the onion and green beans and cook for a further 5 minutes. Add the fregula along with the paprika and the saffron, then season with a pinch of salt and cook for another 30 seconds. 

Now, add all the stock, or just enough to cover everything. Cook over a medium heat, stirring occasionally. The paella will slowly come to the boil – let it gently simmer until the stock has almost completely been absorbed. Meanwhile, once the pepper has cooled, peel off and discard the skin and slice it into strips. 

Taste the fregula to check if it is cooked. If it needs more cooking, add a little more stock or water and keep cooking. Once cooked, lay the roasted peppers, calamari and prawns on top of the paella. Cover with a tightly fitting lid and reduce the heat to low. Cook for 5 minutes, then remove the pan from the heat and leave to rest for 5 more minutes. Once ready, serve the paella in the pan at the dining table.

Top tip 

In Alghero, different versions of this paella can be found in each household and restaurant. Lamb and rabbit are often used and mussels and clams can be added, too. A great vegan version can also be made with a variety of seasonal vegetables.

Images and text from Eat Like A Sardinian by Francesco Mattana, photography by Dave Brown. Murdoch Books RRP $45.00.