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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