Shellfish Paella with Fregola
Fregola replaces rice in this Sardinian paella; the chewy, dot-shaped semolina pasta comes from the western part of Sardinia, near Oristano, where more than four centuries of Spanish occupation left Catalan influences that are still prominent today. In another change from the traditional Spanish recipe, this version is made with only seafood (no chorizo). More Paella Recipes
Fregola, the toasted pearl-size Sardinian pasta that is quite similar to couscous, is available at specialty food shops and some supermarkets.
Vermentino, Sardinia's most widely known native white, has a zesty citrus character that makes it a perfect counterpoint to shellfish (like a squirt of lemon juice). This is particularly true of Vermentino from the region of Gallura, in the northern part of the island, which Efisio Farris identifies as one of his favorite white wines in the world—"particularly those from the Berchidda countryside," he notes, "for their dry and slightly bittersweet flavor."