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1
In a large bowl, cover the rinsed arborio rice with 2 inches of hot water.
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2
Add 2 tablespoons of kosher salt and stir thoroughly to dissolve.
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3
Let the rice soak for 40 minutes, then drain.
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4
Meanwhile, in a large saucepan, bring 1 cup of water to a boil with the garlic halves.
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5
Add the mussels, cover and cook over high heat, shaking the pan vigorously a few times, until the mussels open, about 4 minutes.
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6
Discard any mussel shells that do not open.
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7
Transfer the mussels to a medium bowl.
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8
Pour the mussel cooking liquid into a heatproof measuring cup and measure out 2 cups; add water if necessary.
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9
Remove the mussels from their shells and transfer to a bowl.
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10
In a large, deep skillet, heat the olive oil.
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11
Add the diced onion and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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12
Crumble in the saffron threads and stir in the dried currants, cinnamon stick and allspice.
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13
Add the squid and cook, stirring, until it begins to curl, about 1 minute.
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14
Add the soaked and drained rice and cook over moderately high heat, stirring, until the rice starts to stick together, about 3 minutes.
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15
Stir in the mussels, the reserved 2 cups of liquid and 1/2 teaspoon of salt.
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16
Cover and cook over moderate heat for 12 minutes.
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17
Stir in the chopped scallions.
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18
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.
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19
Remove the pilaf from the heat and keep it in a warm place, covered, for 45 minutes.
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20
Stir in the dill, discard the cinnamon stick and serve.
