3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Pinch red pepper flakes
2 cups heirloom cherry or grape tomatoes
1 cup chicken stock
2 cups fregola
1 cup fresh corn kernels
12 ounces rock shrimp
1/2 cup breadcrumbs
3 tablespoons chopped fresh parsley
Extra-virgin olive oil, as needed
12 ounces calamari tubes, cleaned
2 tablespoons extra-virgin olive oil
Four 6-ounce snapper fillets, cleaned and bones removed
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