Saffron-Scented Fregola with Marinated Cuttlefish

Staff Writer
Saffron-Scented Fregola with Marinated Cuttlefish
Saffron-Scented Fregola with Marinated Cuttlefish
Francesco Tonelli

Saffron-Scented Fregola with Marinated Cuttlefish

Fregola is a type of pasta that hails from Sardinia, an island located off the west coast of Italy. Its chewy texture and appearance are reminiscent of Israeli couscous, so if you can't find fregola, it will make a decent substitute in this dish; just adjust the cooking time appropriately to make sure it retains its pleasant chewiness.

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6
Servings
530
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound fresh whole cuttlefish, cleaned
  • 1/4 Cup chopped fennel or dill fronds
  • 1/2 Cup extra-virgin olive oil
  • 1/2 Teaspoon kosher salt
  • 2 quarts meat or shellfish broth, plus more to taste
  • 1 Teaspoon saffron threads
  • 1/4 Cup minced shallot
  • 3 cloves garlic, minced
  • 1 Pound fregola
  • 5 -6 ripe plum tomatoes, peeled, seeded, and diced
  • 1/4 Cup minced flat-leaf parsley
  • Freshly ground pepper, to taste

Directions

Cut the cuttlefish in strips. In a bowl, toss the cuttlefish together with the fennel or dill fronds, ¼ cup of the olive oil, and salt. Let the cuttlefish marinate at room temperature for 20-30 minutes.

Bring the broth to a simmer over medium heat in a saucepan. Add the saffron and let it steep until the broth is a rich, golden yellow color. Keep the broth hot.

Heat the remaining oil in a large pot over low heat. Add the shallot and garlic and cook, stirring frequently, until the shallot is tender and translucent, about 4 minutes. Add the fregola and the tomatoes and stir to coat evenly with the oil.

Add enough of the broth to cover the fregola by ½ inch, and cook, stirring occasionally. As the fregola absorb the broth, keep adding more, and cook until the fregola are tender but still have a bit of bite, about 12 minutes. (They should be quite moist, with a loose but not soupy consistency.)

Add the cuttlefish and the parsley and continue to cook just until the cuttlefish is cooked, for 2 more minutes. Season with pepper, to taste. Serve at once on heated plates.

Saffron Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Saffron Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.

Nutritional Facts

Total Fat
19g
30%
Sugar
2g
N/A
Saturated Fat
3g
14%
Cholesterol
85mg
28%
Protein
23g
46%
Carbs
65g
22%
Vitamin A
133µg
15%
Vitamin B12
2µg
38%
Vitamin B6
0.3mg
15.1%
Vitamin C
17mg
29%
Vitamin E
3mg
15%
Vitamin K
66µg
82%
Calcium
122mg
12%
Fiber
5g
22%
Folate (food)
45µg
N/A
Folate equivalent (total)
45µg
11%
Iron
6mg
34%
Magnesium
73mg
18%
Monounsaturated
13g
N/A
Niacin (B3)
4mg
20%
Phosphorus
449mg
64%
Polyunsaturated
2g
N/A
Potassium
624mg
18%
Riboflavin (B2)
0.8mg
45.5%
Sodium
502mg
21%
Thiamin (B1)
0.2mg
11%
Zinc
2mg
15%