Fregola Paella Style - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 3 tablespoons extra virgin olive oil plus more for drizzling
• 1 medium onion, minced
• 3 large garlic cloves, peeled, trimmed and sliced thinly
• Sea salt
• 1 500 gram package fregola
• 1 cup (4 ounces) thinly sliced chorizo, spicy or mild
• 1 cup white wine
• 1 cup diced tomatoes with juice
• Pinch saffron steeped in ½ cup hot water
• 1 pound 16/20 count shrimp, peeled and de-veined
• 2 lbs cod, snapper or halibut filet, cut into 2” pieces
• Freshly ground black pepper
• 1 pound black mussels, scrubbed, beard removed
• 1 pound small clams, scrubbed
• 2 tablespoons chopped flat leaf parsley