Saffron Fregola with Seafood

A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia. The more common Israeli couscous may be substituted. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Saffron Fregola with Seafood
Review 1 for Saffron Fregola with Seafood
5 out of 5
5 out of 5
Looch
,Mashpee
,MA
January 27, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Great for the seafood lover
January 27, 2014
The recipe was easy to make and the sauce from the saffron and chicken broth was delicious. I added cut up lobster tail as well.
Pros: Quick, Adaptable, Impressive, Will Make Again
Review 2 for Saffron Fregola with Seafood
4 out of 5
4 out of 5
ilkirm
,New York
,NY
November 11, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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amazing.. with a slight change
November 11, 2011
This came out great for me and I followed the recipe to the "t" with a slight change: I found the 2 cups of broth were just too little for such a water absorbing, dense pasta (I used "medium" fregola.. the only option at my whole foods). I ended up using 4 cups (the entire carton of my pacific brand low sodium broth). The taste, color, and texture were impressive. I really used the wine/saffron mixture to deglaze and scrape up all the brown bits in the pot (something not mentioned in the recipe). My dad loved adding some crushed red pepper to the soup, and a squeeze of lemon into the bowl at the table went well. Will definitely be making this again. I served it with a mixed green and fennel salad, and the same pinot gris i used in the recipe.
Pros: Quick, Appearance, Adaptable, Impressive, Will Make Again
Cons: Confusing