Mussel-and-Squid Pilaf with Sweet Spices and Dill

Name: Mussel-and-Squid Pilaf with Sweet Spices and Dill
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams 1/2 cups arborio rice , rinsed; 2 inches cinnamon stick; 2 Tbsps chopped dill; 1 Tbsp dried currants; 2 garlic cloves, halved; 0 teaspoons ground allspice; 6 servings Kosher salt; 907 grams mussels, scrubbed; 79 milliliters extra-virgin olive oil; 1 medium onion, cut into 1/2-inch dice; 1 pinch Large of saffron threads; 4 scallions, white and green parts, finely chopped; 340 grams cleaned squid, bodies sliced crosswise into 1/4-inch rings, large tentacles halved

Mussel-and-Squid Pilaf with Sweet Spices and Dill might be just the main course you are searching for. This recipe serves 6. One serving contains 447 calories, 22g of protein, and 15g of fat. A mixture of arborio rice, garlic cloves, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a large bowl, cover the rinsed arborio rice with 2 inches of hot water.

Ingredients you will need

Arborrio Rice

Water

Equipment you will use

Bowl

Add 2 tablespoons of kosher salt and stir thoroughly to dissolve.

Ingredients you will need

Kosher Salt

Let the rice soak for 40 minutes, then drain.

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Rice

Meanwhile, in a large saucepan, bring 1 cup of water to a boil with the garlic halves.

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Garlic

Water

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Sauce Pan

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.

Ingredients you will need

Mussels

Pasta Shells

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Frying Pan

Transfer the mussels to a medium bowl.

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Mussels

Equipment you will use

Bowl

Pour the mussel cooking liquid into a heatproof measuring cup and measure out 2 cups; add water if necessary.

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Mussels

Water

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Measuring Cup

Remove the mussels from their shells and transfer to a bowl.

Ingredients you will need

Mussels

Pasta Shells

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Bowl

In a large, deep skillet, heat the olive oil.

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Olive Oil

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Frying Pan

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.

Ingredients you will need

Saffron

Cinnamon Stick

Dried Currants

Allspice

Onion

Add the squid and cook, stirring, until it begins to curl, about 1 minute.

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Squid

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.

Ingredients you will need

Green Onions

Mussels

Rice

Salt

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.

Ingredients you will need

Mussels

Squid

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Cinnamon Stick

Dill

Equipment

Ingredients

Servings:

340grams

1/2 cups arborio rice , rinsed 2inches

cinnamon stick 2Tbsps

chopped dill 1Tbsp

dried currants 2

garlic cloves, halved 0teaspoons

ground allspice 6servings

Kosher salt 907grams

mussels, scrubbed 79milliliters

extra-virgin olive oil 1medium

onion, cut into 1/2-inch dice 1pinch

Large of saffron threads 4

scallions, white and green parts, finely chopped 340grams

cleaned squid, bodies sliced crosswise into 1/4-inch rings, large tentacles halved

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.