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1
In a medium saucepan, bring the fish stock to a simmer.
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2
Transfer 1 cup of the hot cooking liquid to a measuring cup and crumble in the saffron.
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3
Add the fava beans to the remaining stock and cook over moderate heat until bright green, about 1 minute.
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4
Using a slotted spoon, transfer the favas to a plate.
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5
Squeeze the beans out of their tough outer skins.
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6
Cover the remaining stock; keep warm over low heat.
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7
In a large, deep skillet, heat the olive oil.
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8
Add the chopped onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
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9
Add the fregola and cook over moderately high heat, stirring frequently, until it is well coated with the oil, about 2 minutes.
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10
Add the clams, mussels and 1 cup of the hot stock and stir constantly until the shellfish start to open, about 4 minutes; discard any clams or mussels that don't open.
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11
Add the sherry and simmer until reduced by half, about 3 minutes.
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12
Stir in the fava beans, sliced red and green bell peppers, plum tomatoes, sun-dried tomatoes, thyme, bay leaves and rosemary.
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13
Add the remaining 2 cups of hot fish stock and the saffron-infused stock to the fregola.
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14
Lower the heat to moderate and cook, stirring frequently, until the fregola is just tender, about 10 minutes.
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15
Add the shrimp, squid and monkfish to the fregola and cook over moderate heat, stirring a few times, until the seafood is just cooked through, about 5 minutes.
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16
Discard the bay leaves and thyme and rosemary sprigs.
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17
Stir in the dill and season with salt and pepper.
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18
Serve the paella immediately in shallow bowls.
