Sardinian Paella Recipe
fregola, artichokes, shellfish, njuda
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Broth Ingredients
Method
Preparation
- 1
Prep the Artichokes
Trim the artichokes by removing the tough outer leaves and cutting off the top. Cut them in half and scoop out the choke. Slice each half thinly.
- 2
Prepare the Shellfish
Rinse the mixed shellfish under cold water. Discard any that are open or cracked. If using raw shrimp, peel and devein them.
- 3
Mince the Garlic
Peel and finely mince the garlic cloves.
Cooking
- 4
Sauté the Aromatics
In a large paella pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 5
Add Nduja and Artichokes
Stir in the nduja and let it cook for about 3 minutes until it melts into the oil. Add the sliced artichokes and cook for another 5 minutes, stirring occasionally.
- 6
Incorporate Fregola
Add the fregola to the pan, stirring it into the mixture to coat it in the oil and nduja flavors.
- 7
Deglaze with Wine
Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
- 8
Add the Broth
Gradually add the fish stock, stirring gently. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 15-20 minutes, or until the fregola is tender and has absorbed most of the liquid.
- 9
Add Shellfish
Nestle the mixed shellfish into the fregola mixture, cover with a lid, and cook for another 5-7 minutes, or until the shellfish have opened and the shrimp are cooked through.
- 10
Season and Garnish
Season the paella with salt and black pepper to taste. Remove from heat, sprinkle with chopped parsley, and let it rest for a few minutes before serving.