Saffron-Scented Fregola with Marinated Cuttlefish

Saffron-Scented Fregola with Marinated Cuttlefish
Staff Writer
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
467
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.

Nutritional Facts

Total Fat
22g
31%
Sugar
2g
2%
Saturated Fat
16g
67%
Cholesterol
12mg
4%
Carbohydrate, by difference
56g
43%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
26mg
3%
Choline, total
25mg
6%
Fiber, total dietary
9g
36%
Fluoride, F
3µg
0%
Folate, total
88µg
22%
Iron, Fe
3mg
17%
Magnesium, Mg
76mg
24%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
220mg
31%
Selenium, Se
61µg
100%
Sodium, Na
289mg
19%
Thiamin
1mg
91%
Water
25g
1%
Zinc, Zn
2mg
25%

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.