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