Saffron Scented Fregola with Marinated Cuttlefish
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
Instructions
Saffron-Scented Fregola with Marinated Cuttlefish serves 6 original recipe by The Daily Meal.
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