Saffron Scented Fregola with Marinated Cuttlefish

Ingredients

• 1 Pound fresh whole cuttlefish, cleaned
• 1/4 Cup chopped fennel or dill fronds
• 1/2 Cup extra-virgin olive oil
• 1/2 Teaspoon kosher salt
• 2 quarts meat or shellfish broth, plus more to taste
• 1 Teaspoon saffron threads
• 1/4 Cup minced shallot
• 3 cloves garlic, minced
• 1 Pound fregola
• 5-6 ripe plum tomatoes, peeled, seeded, and diced
• 1/4 Cup minced flat-leaf parsley
• Freshly ground pepper, to taste

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