Campervan Cooking Adventures - Sardinian Garlic Prawn & Fregola One-Pan (Beach Style)

Michael @ChefCampers is association with Camper Buyer

Sardinian Garlic Prawn & Fregola One-Pan (Beach Style)

Ingredients

● 200g fregola (or orzo as an alternative)
● 200g cooked prawns
● 2 cloves of garlic
● 200g cherry tomatoes
● 150ml white wine
● 400–500ml water (or light stock, added as needed)
● 1 lemon
● A small handful of sun-dried tomatoes
● Olive oil
● Salt & black pepper
● Fresh parsley, chopped

Method

Flavour the oil. Place a wide pan over medium heat with a generous glug of olive oil. Add the cooked prawns and gently warm them through for 1–2 minutes to release their flavour into the oil. Remove and set aside.

Build the base. In the same pan, add finely sliced garlic and cook gently in the prawn-infused oil until soft and fragrant.

Toast the fregola. Add the fregola and stir well, toasting it lightly for 1–2 minutes so it absorbs all the flavour from the pan.

Add tomatoes and wine. Stir in the cherry tomatoes and cook until they begin to soften. Pour in the white wine and allow it to simmer and reduce slightly.

Simmer. Add water or stock a little at a time, stirring occasionally, letting the fregola gently  absorb the liquid. Continue adding liquid as needed until the fregola is tender and the texture is loose and silky, similar to a risotto.

Finish the dish. Once the fregola is cooked, scatter over chopped sun-dried tomatoes and squeeze fresh lemon juice into the pan.

Reheat the prawns. Place the cooked prawns back on top of the hot fregola. The steam will gently warm them through without overcooking. Plate the dish.

Finish with fresh parsley, a drizzle of olive oil, cracked black pepper and extra lemon if needed. Serve straight from the pan for that proper beach-cook feel.

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