Clam and Squid Rice Pilaf

After a market research study, I came home late.  This meal was cooked up in a hurry but very tasty.

I ran across the original recipe from a FoodandWine newsletter, which proved to me it is never bad

to receive food emails from different sources.

I modified the above version by:
– Substitute Mussel by clam (we have no mussel available at home at that time)


– Cook Rice
– 1 can of clam with juice, strain, reserve the juice
– 1/3 cup extra-virgin olive oil
–  6 garlic cloves, halved
– 1 medium onion, cut into 1/2-inch dice
–  Large pinch of saffron threads
– 1 tablespoon dried currants
– One 1 1/2-inch cinnamon stick
– 1/4 teaspoon ground allspice (I freshly ground this spice)

– 3/4 pound cleaned squid, bodies sliced crosswise into 1/4-inch rings
– 4 scallions, white and green parts, finely chopped


Pre-cook the rice in the rice cooker (my kids did this while I was at a Focus group)
In a large, deep skillet, heat the olive oil. Add the diced onion and garlic, cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
Crumble in the saffron threads and stir in the dried currants, cinnamon stick and allspice. Add the clam and cook until all mix (about 1-2 minutes)
Add the squid and cook, stirring, until it begins to curl, about 1 minute.
Add the rice,and the clam juice,  mix and cook over moderately high heat, stirring, until the rice starts to stick together, about 2 minutes.
Stir in the chopped scallions.

This was serve with Grill Flank Steak (Because one of my twin sons loves steak, the other loves seafood.
It however worked out great.


Trả lời

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