Did you know that there is an Italian version of the famous paella Spanish?
Discover Alghero paella, a variation that combines the unique flavors of the Alghero region. Sardinia with the Catalan heritage of the city of Alghero.
Created in 2003 to celebrate the 900th anniversary of the city's Catalan colonization, this paella has become one of the Italian island's most iconic dishes.
Catalan origins in Sardinia
It all started in 2003, when Alghero celebrated the 900th anniversary of its Catalan colonization. The city of Alghero is known for its strong Catalan influence, which dates back to the Middle Ages. During this period, the Catalans settled in Sardinia and left a lasting legacy on their culture and cuisine.
The fusion of flavors
To celebrate this rich Catalan heritage, the inhabitants of Alghero created Paella de Alghero, an irresistible fusion of land and sea flavors. This unique paella incorporates typical ingredients from the Sardinia region, such as fregola, a dough/paste similar to couscous balls.
A beloved recipe
Alghero's paella quickly conquered the palates and hearts of locals and visitors. Its combination of fresh seafood, chicken, sausage, peppers and peas created an explosion of flavors that has become emblematic of this coastal city.
A dish for everyone
One of the most remarkable things about Alghero Paella is its versatility. Although the original recipe calls for the use of fregola, it is common for people to replace it with rice, which is more traditional in Spanish paella. This makes Alghero paella accessible to everyone, regardless of the availability of local ingredients.
Culture and gastronomy in harmony
Alghero paella is a perfect example of how cuisine can reflect the history and culture of a region. It unites Alghero's Catalan heritage with the distinct flavors of Sardinia, creating a dish that celebrates the diversity and richness of Italian cuisine.
Alghero paella recipe
Ingredients:
300 g of Fregola (or Rice)
250 g of Mussels
250 g of Clams
300 g of Shrimps
300 g of squid
1 chicken
1 Sausage or chorizo
1 red pepper
500 g of Tomatoes
250 g of Peas
2 Red Peppers
2 onions
1 lemon
1 bunch of parsley
Some bay leaves
A few marjoram leaves
saffron to taste
Black pepper and salt to taste.
Extra virgin olive oil to taste.
Preparation:
- Start by removing the chicken breast meat and setting it aside. Then cut the rest of the chicken in half and place it in a pan with bay leaves and marjoram. Cover with water, add salt and black pepper and bring to a boil. Cook for 30 minutes and, when ready, strain the broth and set aside.
- Cut the peppers and an onion into slices, peel the tomatoes and remove the seeds, cutting them into small pieces. Peel the peas and cook the prawns, peeling some (the unpeeled prawns will be used to decorate the dish when serving).
- Cut the squid into slices and sauté another onion in olive oil. Add the fregola (or rice) and let it brown.
- Add the chicken breast, shelled prawns, squid, mussels and clams previously washed and left to soak, as well as parsley, red pepper and sausage cut into small pieces. Cover everything with the strained chicken broth.
- Cover the pan and cook over low heat for about twenty minutes, adding a little broth if necessary.
- A few minutes before cooking ends, add the saffron and a pinch of salt and pepper. Remove from the heat and serve very hot, garnished with lemon slices, 4 unpeeled prawns and fresh parsley.
Alghero paella is a delicious homage to Sardinia's rich culinary culture, and you can try it even if you don't have all the local ingredients on hand, replacing them with Spanish paella equivalents.
Buon appetito!
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