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.
Mùa hè, nhiều rau quả, làm mình nghỉ đến món gì nhè nhẹ/. Trên đường về đọc báo Food Net Work thấy có công thức làm couscous và cà tím,
hai thứ mà ông xã và tụi nhóc thích nhất nên đem ra thử/.
Couscous rất ngon nhưng cà thì báo quá, biết vậy chẳng để ya-out vào/.
<Google Translator- with some twists>
In summer, many vegetables, do you think of what dishes gently /. Read Food Net Work magazine on the way home, shows recipes aof couscous and eggplant,
which my husband and the kiddo’s favorite, should take the test /.
Couscous is delicious but the eggplant is too rich, so not to know ya-out on /.
I edit this recipe to what I made (which depends on what is in the fridge 🙂
1. Store bought pesto
Prepare the vegetables for the couscous:
Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown.
Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot.
Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
Add the tomatoes, 1 cup water,and the rest of the vegetable. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes.
Remove the parsley and cinnamon.
Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork.
Top the couscous with the vegetables and pesto.
Serve with jalapeno & cheese sausage from CZECH STOP in West, Texas:
(hint: Their kolache is really good)
I do not recommnded the egg plant so if you like you can check out the recipe here: