Shellfish Paella With Fregola

Ingredients

• 1 quart fish stock or bottled clam juice
• 1/4 teaspoon saffron threads
• 1 pound fresh fava beans, shelled (1 cup)
• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cups fregola (11 ounces); see Note
• 16 littleneck clams, scrubbed and rinsed
• 16 mussels, scrubbed and debearded
• 1 cup dry sherry
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 plum tomatoes—halved, seeded and coarsely chopped
• 1/2 cup drained sun-dried tomatoes, coarsely chopped
• 5 thyme sprigs
• 2 bay leaves
• 1 rosemary sprig
• 4 ounces medium shrimp, shelled and deveined
• 4 ounces squid, bodies cut crosswise into 1-inch rings, tentacles left whole
• One 4-ounce piece of monkfish, cut into 2-inch pieces
• 3 tablespoons chopped dill
• Salt and freshly ground pepper

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