Fregola with seafood

To prepare fregola with seafood, first focus on cleaning the squid. Rinse them under running water, separate the head with the tentacles from the mantle 1, and remove the cartilage pen from the mantle 2. Remove the skin from the mantle 3.

When the mantle is clean 4, rinse thoroughly both inside and outside. Then cut it into rings about 3/4 inch thick 5. Take the heads and separate the tentacles from the head by cutting just below the eyes 6.

Open the tentacles outward and use your hands to push the central part, then remove the beak 7. Rinse under running water. Then focus on How to Clean and Open Mussels. Scrape the shell with the back of a knife or a scouring pad to remove all impurities. Then pull away the beard 8, rinse under running water until the water is clear. In a pot, heat the oil, then add the mussels 9 and stir.

Deglaze with white wine 10 and when all the alcohol has evaporated, cover with a lid 11 and let the mussels open, stirring occasionally; it will take about 5 minutes. Remove the mussels and transfer them to a bowl 12.

Strain the cooking broth 13 and set aside. Separate the meat from the shell 14 15, but keep some shells aside for plating.

Now focus on How to clean clams. Soak the clams, ensure there are no dead or broken ones which could release sand, then rinse thoroughly. In a pot, pour the oil, add the garlic and let it sauté for a few minutes. Add the clams 16 and deglaze with white wine 17, let all the alcohol evaporate, and cover with a lid 18. Cook until the clams have opened.

Transfer them to a bowl 19 and separate the meat from the shell 20, again keeping some shells aside for plating. Strain the clam cooking broth 21.

Combine it with the mussel broth 22, add the water 23, and set aside. Now focus on How to clean shrimp. Separate the head from the body 34.

Remove the shell 25, then make a cut along the back of the crustaceans and also remove the intestine 26. Then cut them into pieces about 1/2 inch long 27.

In a pan, heat the oil and add the shrimp 28, season with salt 29, sauté them for about 5 minutes 30, and transfer them to a bowl.

In the same pan, heat a drizzle of oil, then add the squid tentacles 31 and sauté for 5 minutes. Also add the mantles cut into rings 32 and season with salt 33.

Continue cooking for another 10 minutes. Once cooked 34, transfer them to a bowl. In a pot, heat the oil, add the finely chopped onion 35, the tomato paste 36, and cook for 3 minutes.

Add the fregola 37 and toast for 3 minutes. Pour 3 ladles of mussel and clam cooking broth into the pot 38, cook until the liquids are absorbed by the fregola. Then continue to add broth until the fregola is cooked, at this point add the shrimp 39.

Add the squid 40, the mussels, and the clams 41. Finally, add the chopped parsley 42.

Stir to combine all the ingredients 43, then plate 44 adding some mussel and clam shells. Your fregola with seafood is ready to be served 45.