• 750 kcal
langoustines (or prawns)
• 70 kcal
• 58 kcal
Red bell pepper
• 15 kcal
• 0 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 21 kcal
Mullet eggs (optional)
Calories refer to 100 grams of product
The Algerian paella and the Sardinian reinterpretation of the dish of the same name belonging to spanish tradition. This is a fairly recent recipe, invented in early 2000 on the occasion of the celebrations of the 900 years of the city of Alghero: the fregola – a local pasta format made from durum wheat – replaces classic rice and is paired with typical local ingredients, such as mussels, shellfish, chicken, sausage and vegetables. The result is a single dish rich, tasty and particularly convivial, perfect to serve with a lunch on the terrace or in the house by the sea. Find out how to do it perfectly by following our step-by-step instructions.
How to prepare algherese paella
Scrape the mussels under cool running water, transfer them to a large saucepan and allow them to open over high heat (1).
Shell most of the shellfish and reserve a few mussels with half-shells for the final decoration (2). Filter their liquid and keep it aside.
Rinse the shrimp, cut them lengthwise on the breast and blanch them in a very hot paellera with a drizzle of oil and a clove of garlic (3). Remove them and set aside.
Blanch the calamari in the same sauce, cleaned and cut into slices (4). Salt them lightly, remove them and set aside.
Always blanch the sausages in the same pan, without the casing and then peeled with a wooden spoon (5). Also add the diced chicken and brown for a few minutes.
Add the peppers and tomatoes cleaned and cut into cubes (6), then mix and cook over high heat. Season with salt.
Add the fregola, mix and cover level with the cooking water of the mussels (7). Bring to a boil, lower the heat and cook for ten minutes without ever stirring, adding a drop of hot liquid if necessary.
Heat a drop of water and dissolve the saffron in it. Add it to the fregola (8) then complete with the fish set aside. Bring to the kitchen, still without touching.
As soon as the cooking juice has reduced and the fregola is cooked, remove the paellera from the heat, add a pinch of chopped parsley (9) and, to taste, a grated bottarga.
Mix the Alghero paella and serve it hot (10).
For best results, we recommend that you use the paellera, a low and wide iron pan, equipped with two small side handles.
If you want, you can also add gods pea fresh or frozen; you can also prepare one white version algherese paella, simply omitting the vine tomatoes.
You can add the aromatic herbs you prefer, like basil and fresh cilantro, and flavor the preparation with a generous grind of black pepper or a pinch of chilli powder. If you prefer, you can replace the fresh bottarga with the powder.
If you like the Sardinian cuisine, also try the clam fregola and seafood risotto.
Paella algherese can be stored in fridge, inside a special airtight glass container, for maximum One day.