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.