Sardinian Style Paella

Ingredients

• Large pinch of saffron threads
• 6 1/2 cups warm water
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, thinly sliced
• 1 pound fregola (2 1/4 cups)
• 1/2 pound chorizo, thinly sliced
• 1 cup canned diced tomatoes, drained
• 1 cup dry white wine
• Salt and freshly ground pepper
• 2 pounds large shrimp, shelled and deveined
• 2 pounds red snapper, cod or monkfish, cut into 2-inch pieces
• 1 pound mussels, scrubbed and debearded
• 1 pound cockles, scrubbed
• 2 tablespoons chopped flat-leaf parsley

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