Halibut with Calamari, Scallops and Fregola
1/2 lb of Sardian Fregola (aka Italian Couscous)
1 1/2 Halibut cut in to 6 oz pieces1/2 lb medium sized scallops
1/2 lb of calamari
1 /2 small red chili (optional)
1 small yellow bell pepper ,. coarsely diced
1 Roma tomato , cut in 8 parts
1 teaspoon of Spanish Saffron
Seafood reigns on my island. This dish made everyone very happy.
The preparation for this dish is very similar to that of the Barley Paella. Click here to review.
Served with a good white Cotes-du-Rhone.