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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1 tbsp currant
                                                                  • Yes No one 1 1/2 inch cinnamon stick
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3/4 lb squid, bodies
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • In a large bowl, cover the rinsed arborio rice with 2 inches of hot water. Add 2 tablespoons of kosher salt and stir thoroughly to dissolve. Let the rice soak for 40 minutes, then drain.
                                                                  • Meanwhile, in a large saucepan, bring 1 cup of water to a boil with the garlic halves. Add the mussels, cover and cook over high heat, shaking the pan vigorously a few times, until the mussels open, about 4 minutes. Discard any mussel shells that do not open. Transfer the mussels to a medium bowl. Pour the mussel cooking liquid into a heatproof measuring cup and measure out 2 cups; add water if necessary. Remove the mussels from their shells and transfer to a bowl.
                                                                  • In a large, deep skillet, heat the olive oil. Add the diced onion and 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 squid and cook, stirring, until it begins to curl, about 1 minute. Add the soaked and drained rice and cook over moderately high heat, stirring, until the rice starts to stick together, about 3 minutes. Stir in the mussels, the reserved 2 cups of liquid and 1/2 teaspoon of salt. Cover and cook over moderate heat for 12 minutes. Stir in the chopped scallions.
                                                                  • Cover the mussel-and-squid pilaf with a clean kitchen towel, then cover with the lid and cook over low heat for 10 minutes without peeking. Remove the pilaf from the heat and keep it in a warm place, covered, for 45 minutes. Stir in the dill, discard the cinnamon stick and serve.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
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