[Dinner Sunday]

Lime and honey glazed eggplant with mint chutney, Persian rice with almond and currant, Apricot lamb

[Dinner Friday]

Lentil soup

[Dinner Thursday]

Pasta with pesto sauce, yogurt with honey

[Dinner Wednesday]

不正宗的麻婆豆腐，红烧虾

[Dinner Tuesday]

豌豆汤(split pea soup)，油蒸鲜贝(saute-steamed scallops)，糖醋柿子椒(sweet & sour bell pepper)

[Dinner Monday]

Broccoli soup，木耳胡萝卜丝，豆豉蚕豆瓣

湾区几家餐馆

清真一条龙（Darda Seafood）@ Milpitas
大堂热闹拥挤。食客中国人外还有印度，中东，非洲的穆斯林，这在一般的清真馆子比较少见。很少在清真馆子吃海味，就不考虑了。都爱吃羊肉，保险起见，要了最典型的葱爆羊肉，酸菜羊肉汤，卖相平平，味道极好。芝麻大饼自然不能少。




羊城茶室（Yank Sing）@ San Francisco
订了位，但是到的较晚，人已不多，可选的早茶种类也很有限了。味道上乘，价格不蜚，环境之于早茶过于正式清冷。人未坐定，推车已至——好处是，不用前心贴后背地等，坏处是，人不由自主地匆忙，一两个回合，已然吃饱，没吃的也凉了。结果只是来填饱肚子，早茶的闲散聊天气氛全无。味道则无可挑剔，最喜小笼包。



Amber India @ Mountain View
The outside is rather unassuming but inside it opens up to a well appointed yet cozy enviroment. The lunch buffet is not extraordianry but quite decent. The goat meat is superb.

Etymology of turkey

源自 America 的火鸡在 America 叫 turkey，在 Turkey 叫 hindi ——

1541, "guinea fowl" (Numida meleagris), imported from Madagascar via Turkey, by Near East traders known as turkey merchants. The larger North American bird (Meleagris gallopavo) was domesticated by the Aztecs, introduced to Spain by conquistadors (1523) and thence to wider Europe, by way of North Africa (then under Ottoman rule) and Turkey (Indian corn was originally turkey corn or turkey wheat in Eng. for the same reason). The word turkey was first applied to it in Eng. 1555 because it was identified with or treated as a species of the guinea fowl. The Turkish name for it is hindi, lit. "Indian," probably via Fr. dinde (contracted from poulet d'inde, lit. "chicken from India"), based on the common misconception that the New World was eastern Asia. The New World bird itself reputedly reached England by 1524 at the earliest estimate, though a date in the 1530s seems more likely. By 1575, turkey was becoming the usual main course at an English Christmas. -- From etymonline

[Dinner tonight] Chanterelles Risotto

Wild Mushroom Risotto

INGREDIENTS
4 cups chicken stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter (reduced)
1/2 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots or onion
1 1/2 cups Arborio rice (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives, and parsley (optional)

METHODS
1. Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
2. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook shallots or onions in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
4. Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
5. Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
--From Epicurious

[Dinner tonight]

烧茄子，黄瓜虾仁，冬瓜汤

Honeymoon 蜜月

In many parts of Europe it was traditional to supply a newly married couple with enough mead for a month, ensuring happiness and fertility. From this practice we get honeymoon or, as the French say, lune de miel. However, this etymology is not accepted by linguists.
-- From wikipedia

1546, hony moone, but probably much older, from honey in reference to the new marriage's sweetness, and moon in reference to how long it would probably last, or from the changing aspect of the moon: no sooner full than it begins to wane. Fr. has cognate lune de miel, but Ger. version is flitterwochen (pl.), from flitter "tinsel."
-- From etymonline

蜂蜜酒的历史考证

　　据考证，我国蜂蜜酒始见于西周公元前780年周幽王宫宴中，这是在“猿酒”的启发下试酿成功的。到了唐代，药学家苏恭除分述“酒有秫、黍、粳、栗、蜜、葡萄等色”外还从酿造中得出了“凡作酒醴须曲，而葡萄、蜜等酒独不用曲”的自然发酵的经验，孟诜在《食疗草本》中也阐述了蜂蜜酒的食疗价值。宋代寇宗爽也提到了治病方法中用过蜂蜜酒。

　　明代李时珍的《本草纲目》把蜂蜜酒列为专条，引证了唐代孙思邈用蜂蜜酒治风疹，风癣等疾病，并提供了蜂蜜酿酒的土方。

　　古代的游士张逸人在湖南饮到一位崔姓姑娘酿出的蜂蜜酒，高兴中挥笔题诗：“五陵城里崔家酒，地上应无天上有。云游道士饮一斗，醉卧白云深洞口”。

　　罗马、希腊、埃及、英国等古国，也曾在较早历史时期出现过蜂蜜酒。

　　英国与波兰虽是国外最先有蜂蜜酒的国家，但都远远的迟于我国。国外最喜欢饮蜂蜜酒的国家，过去要算英国，现在遍及世界各国。

　　蜂蜜酒被誉为“天之美禄”！宋代苏东坡在《蜜酒歌》中赞颂"蜜蜂大胜监河侯"！陆游重游沈园，凭吊故人时，也想到了一杯多情的“蜂蜜酒”在那“坏壁醉题尘漠漠”中，依稀可见到“红酥手，黄腾酒，满城春色宫墙柳”。

　　现在开发的蜂蜜酒，是现代科技与传统发酵的科技结合，用最好的蜂蜜加优质米曲，工艺可靠合理，产品营养丰富，经严格检测，各种指标符和国家标准，无论是工艺、质量还是各种卫生指标，都是信得过的，大家可以放心饮用。
-- From 东北新闻网

造法：用砂蜜一斤，糯米饭一升，面曲五两，熟水五升，一起装入瓶内，密封七天后便成酒。
功效主治：治风疹风癣
--《精编本草纲目》

But according to this, if mead was recorded in Rigveda, then it's much earlier than when it was first recorded in China——

The first known description of mead is in the hymns of the Rigveda,[1] one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BC. During the "Golden Age" of Ancient Greece, mead was said to be the preferred drink.[2] Aristotle (384–322 BC) discussed mead in his Meteorologica and elsewhere, while Pliny the Elder (AD 23–79) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead.[3]

Around AD 550, the Brythonic speaking bard Taliesin wrote the Kanu y med or "Song of Mead."[4] The legendary drinking, feasting and boasting of warriors in the mead hall Heorot in the Anglo-Saxon epic poem Beowulf is echoed in the mead hall Dyn Eidyn now modern day Edinburgh in the epic poem Y Gododdin, both dated around AD 700. Mead is still drunk by modern Celts, Welsh for mead is Medd, and Leanne Meala in Scottish Gaelic.

Mead was the historical beverage par excellence and commonly brewed by the Germanic tribes in Northern Europe. However, heavy taxation and regulations on the ingredients of alcoholic beverages such as the Reinheitsgebot or Purity Laws led to commercially made mead becoming a more obscure beverage up until recently.[5] Some monasteries kept up the old traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.

酿蜜酒 Mead

by 绿茶

如此这番之后，酿蜜酒才正式开始。

到屋内，炉灶上坐上一大锅，放入三份水，一份蜂蜜，稍搅拌。小火（华氏160度以下）慢熬。按照比例放入tenor（我不知道是不是这个词，感觉好像药引子。最方便的tenor是黑茶black tea,但是比较贵，可以用稍苦的植物叶子晒干代替。）和要做口味的香料（这次用的是晒干的薰衣草lavender，也可以用essence），[1 gallon mead, 1/2 teaspoon tenor, 2 teaspoons flavor herbs]。煮大概三十分钟。

温水煮蜂蜜的当儿，Nancy带我们去外面的园子里和园子边上介绍各种植物，并指出什么能够做tenor。

这是我最欣喜的时刻，原来路上一扫而过并不显眼的植物有这么多的用途。

比如， ground ivy 是可以做tenor的。Nancy摘掉一棵叶子就尝，然后给大家品尝，是清新略带清苦。

另两种能做tenor的叶子，可惜我都记不住名字了。

还看到一簇大片绿叶大朵白花， Moon Flower，月亮花，多么美丽的名字。

violet leaf,是可以败火的(cool the fire, haha~~~)。

Sour grass,我们老家叫酸瓜儿，小学放学的路上，经常在路边低头找它，切切的把叶子放进嘴里咀嚼，喜欢那种酸酸的味道。黄花开罢，就结出小小的瓜儿，里面有籽儿。好多小伙伴爱吃这种酸瓜儿，我却不爱，只觉得有种怪味，还是叶子最好吃。

回头蜜酒已经熬好，用过滤咖啡的滤纸滤到大玻璃罐子里。然后再滤到Nancy为每人准备的一个小果酱瓶子里带回家。

很欣喜的写上"Lavender Mead, 9/1/2007"，多么有意义的第一罐蜜酒。

回家后把盛蜜酒的玻璃瓶子放在碗里，防止发酵的时候流出来。如果有气泡咕咕的顶瓶子，就把瓶盖拧开放放气。

等到气都放完（千万要放完，否则可是大炸弹啊），就可以盛在红酒瓶子里，用新瓶塞密封好待享用了。

蜂蜜里包含较甜的果糖和不那么甜的葡萄糖，发酵要把果糖分解之后才能算制成蜜酒。如果太甜，那还需要静放，等待酵母(yeast)继续作用。

Nancy给大家朗读了"Full Moon Feast"一书中关于古时候人们发酵制造食物的来源。

大家又问了Nancy一些问题。我也问道，不是说需要酵母的吗，我怎么没有看到你放酵母啊。Nancy笑道，酵母就在空气里啊，到处都是的。问了这么弱智的问题，瀑布寒呐。
-- From 玛雅咖啡（全文）

Food Timeline

http://www.foodtimeline.org/
http://www.historicfood.com/

玉米、番薯、马铃薯如何传入中国

节自 美洲粮食作物的传入对我国农业生产和社会经济的影响 曹玲 原载 《古今农业》2005/3

玉米约于16世纪中叶分3路传入我国，分别是西北陆路自波斯、中亚至我国甘肃，然后流传到黄河流域；西南陆路自印度、缅甸至云南，然后流传到川黔；以及东南海路由东南亚至沿海闽广等省，然后向内地扩展。从明中叶到清乾隆前，这近两百年时间里玉米仅限于在我国个别省份小范围种植，尚处于被大众认识阶段。乾隆中期到嘉庆、道光年间，是玉米大规模推广时期，此时人们开始认识到玉米的广泛适应性和高产意义，纷纷种植。嘉庆以后，玉米在全国普遍栽培，其中流民在玉米传播中发挥重要作用。清后期到民国年间，除了南方各省山区玉米栽培深入发展之外，华北平原玉米种植进入大发展阶段，玉米代替了旧有传统低产作物的一部分面积，成为黄河中下游地区人民的主要粮食作物之一。清代玉米传播，大多先在山地丘陵地区栽培，然后渐及平原地区；先在不发达地区，后发达地区；南方多于北方，山地多于平原。清代玉米集中产区是中部的陕鄂川湘桂山区、西南的黔滇山区、东南的皖浙赣部分山区，华北和东北的玉米集中区主要在清后期至民国年间形成。

番薯是16世纪后期，分多次从东南亚传入我国东南沿海的闽广两省，第一条途径是陈益、林怀兰从越南分别传入广东的东莞和电白县；另一条是由“温陵洋舶”经南澳岛传入福建泉州；再就是陈振龙由菲律宾携种至福州。番薯于明万历年间引入我国后，局限于闽粤将近一个世纪，17世纪后期开始向江西、湖南等省及浙江、江苏沿海地区扩展，18世纪中叶遍及南方各省并向黄河流域及其以北地区扩展。清代番薯分布较集中的地区有闽广两省、闽浙赣皖低山丘陵区、鄂南湘南山区、四川盆地及山东中南部。

由于史料的缺乏，马铃薯传入我国的时间和路线尚未有统一定论，可以肯定的是同番薯、玉米一样，马铃薯是多次多途径地被带到我国。本文赞同的观点是：一是17世纪中叶荷兰人把马铃薯带到台湾，然后传到我国东南沿海地区；一是18世纪由传教士、商人将马铃薯普通栽培种从欧洲带到我国；以及进入20世纪后，随着帝国主义的入侵，又多次传入马铃薯的新品种。马铃薯传播范围直到19世纪初仍非常有限，进入清后期及民国时期，随着各地引进时间的延长、推广面扩大及人们认识的加深，初步有所发展，但其真正扩大种植面积，在农业生产中起重要作用还是到了建国后。清代马铃薯的集中产区有以川陕鄂甘交界的山区为中心并向周围传播形成的西南马铃薯生产区、以晋北为中心的华北马铃薯生产区，东北马铃薯主产区是在民国后形成的。

土豆起源秘鲁

土豆“老家”是秘鲁 种植土豆的起源之争画上句号

美国农业部专家3日［2005年10月3日］发表的一项最新研究成果表明，世界上种植的土豆品种，都可以追溯到秘鲁南部的一种野生祖先。这一发现有望为种植土豆起源的争议画上句号。

这一研究由美国农业部的植物分类学家大卫·斯普纳等人负责，有关成果发表在本周的美国《全国科学院学报》上。起源于南美洲的 土豆学名马铃薯，是当今世界上最重要的农作物之一，品种很多，但是科学家对人类所种植的土豆的起源尚未达成统一看法。

“土豆起源之争”类似于人类起源之争，有单一源头和多源头两种观点。单一源头论认为，种植土豆起源于秘鲁南部或玻利维亚北部两地之一；而多源头论认为，不同品种的种植土豆可能从秘鲁、玻利维亚、阿根廷等多处起源。

斯普纳等人用DNA标记法分析了261个野生土豆品种和98个种植土豆品种。结果发现，所有种植土豆品种都可以追溯到秘鲁南部的一个野生品种。斯普纳推测，大约7000年前，秘鲁南部的一些农夫率先把野生土豆品种驯化，使其成为最早的种植土豆。此后，人们将这种土豆与一些接近的野生植物杂交，使土豆家族发展出多样的品种。

斯普纳说，部分科学家之所以认为土豆有多个起源，可能是因为较早种植土豆的地域比较广阔，也可能因为有多个野生植物品种形态上与土豆较接近，但基因证据清楚地指明了种植土豆的单一起源。

斯普纳等人在论文中还推测，其他一些表面看来有多个起源的农作物如大麦、木薯、玉米、单粒小麦等，从基因线索看也可能是单一起源。

科学家指出，土豆既可以做主食，也可以做菜肴，是许多国家的重要农作物，弄清土豆演化的线索有助于选育优良的抗病品种，比如可以从亲缘关系较近的野生植株中寻找抗病、抗虫基因，插入现有品种的基因组。这样可以避免病虫害给土豆生产带来损害。
--From 新华网

Thai Seafood Clay Pot (Bot Daek)

INGREDIENTS:
2 cups Fish or chicken stock
1/4 cup Shallots slice thin
Fish sauce to taste
2 tbsp Lime juice
1 tbsp Garlic slice thin
1 tbsp Lemon grass slice thin diagonally
1 tsp Chili paste
2 Lime leaves (Kaffir)
6 oz. Rock cod or any firm white fish cut into 6 pieces
6 Mussels cleaned and debearded
6 Prawns shelled and de-veined
6 Scallops
2 Squid cleaned
2 Snow crab legs
1/2 cup Coriander leaves

METHODS:
1. Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.
2. Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.
3. Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.
4. Add the scallops and crab legs. cover and boil for another 30 seconds.
5. Add the prawns and squid. Remove from heat and stir to mix.
6. Serve garnished with coriander leaves.

Okra with Shrimp

INGREDIENTS:
1 pound okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, coarsely chopped
1 green bell pepper; seeded and coarsely chopped
4 large tomatoes; peeled, seeded and chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
salt, black pepper
1 to 1 1/2 pounds shrimp; peeled and deveined
hot cooked rice

METHODS:
1. Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly.
2. Stir in the okra and cook over medium heat until the onion is translucent.
3. Add the tomatoes, wine, lemon juice, parsley, salt, and pepper.
4. Simmer, stirring occasionally, until the tomatoes soften.
5. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice. Serves 4.

No-Knead Bread

No-Knead bread with Rose
NYT No-Knead Bread and more
Bread-Water-Salt-Oil sour dough recipe I and II
Videos on no-knead bread method

[Dinner tonight]

姜汁鲜贝，香菇菠菜，西红柿木耳黄瓜汤

[Dinner tonight] Tajine without tajine

部分配料：




成品：



Tajine既指摩洛哥的一种菜式，又指烹调此菜所使用的器皿。传统Tajine器皿以陶土制成，其特别处在于它的尖锥形盖子，有利于蒸汽凝结返回锅里，所以只需用很少量的水。这样一方面适于沙漠缺水的环境，另方面利用食物本身的汁水来焖炖，味道应更醇厚，我想它的功能就在此了。作为容器的tajine我自然没有，有较高圆顶盖的沙锅应是不错的替代，可惜我的太小，只好用普通大锅。

结论：绝对好吃 — 尽管我没有吃过tajine，无法知道什么是正宗。材料比例均按菜谱，多加了一把currant，梨用的是Bosc Pear，质地较硬，不易失型；加水一杯(240ml)，减半亦可。

网上找的Tajine照片：本色的用来cooking，彩釉的只可用来serving

Tajine: Lamb with Pear

INGREDIENTS:
2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 (Bosc) Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin

METHODS:
1. In a large saucepan gently fry the onion in the olive oil until soft.
2. Add lamb, ginger, and coriander to the pan and cook until it changes color.
3. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.
4. Cover and simmer gently until the meat is tender, about 1.5-2 hours.
5. Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
6. Place in a tagine and serve hot. Normally eaten using bread but rice (mixed with chopped fresh basil and sliced steamed carrot) is a great substitute.
-From wxc

Spicy Seafood Soup (Tai)

INGREDIENTS (serves 6 as soup course or 4 as main dish)
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks, coarsely chopped
Grated zest from 1 lime
6 to 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles, stemmed, seeded, and chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus leaves and blossoms for garnish

METHODS
1. Peel and devein the shrimp; reserve the shells.
2. Heat the oil in a soup pot or large, heavy saucepan over high heat.
3. Add the shrimp shells and saute until the shells turn bright pink.
4. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. Strain the broth through a fine sieve into a clean soup pot.
(At this point, the soup can be poured into a container and refrigerated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
7. Bring the strained soup to a boil over high heat.
8. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
9. Remove the mussels or clams and break off and discard the top shell.
10. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
11. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
12. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately.
--From "James McNair's Soups"

Sour Prawn & Mussel Soup (Tai)

INGREDIENTS (serves 8)
1.5L (6 cups) cold water
2 lemon-grass stems, pale section only, thinly sliced diagonally
8cm-piece fresh galangal, peeled, thinly sliced
5 purple eschalots, peeled, thinly sliced (sustitute with 1 red onion)
6 fresh kaffir lime leaves, centre vein removed, torn
500g medium green prawns, peeled leaving tails intact, deveined
500g black mussels, scrubbed, debearded
80ml (1/3 cup) fish sauce
125ml (1/2 cup) fresh lime juice
2 fresh red birdseye chillies, thinly sliced
1 bunch fresh coriander, leaves picked, coarsely chopped

METHODS
1. Place water in a large saucepan and bring to the boil over high heat.
2. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
3. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
4. Add the lime juice, chili and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.
--From Australian Good Taste

[Dinner tonight] Roman Artichoke

原材料：

去茎砍头挖心填料之半成品，上火：

30分钟后，成品：

[Dinner tonight] Seafood Paella

部分配料：







成品：

Paella Recipe

INGREDIENTS:
1 small onion
1 green pepper
2 medium-sized tomatoes
2 carrots
1 red pepper, boiled until soft and then cut into long thin strips
100g frozen peas
200g prawns (can use cooked prawns with less flavor in rice)
200g small clams
200g squid
12 mussel, cleaned
350g rice (Spanish short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (use yellow food colouring instead and add it once you have added the liquid if you do not have saffron)
a sprig of parsley, finely chopped

3/4 cup [190 mL] white wine
olive oil
about 800ml liquid: use the wine after cooking mussel plus fish stock, or chicken stock, or water if you do not have stock

PREPARATION:

Finely chopped all vegetables
MUSSELS: Bring white wine to a boil. Add cleaned mussel. Cover and cook until mussel shells open-up. Remove mussel shells from broth; reserve.
FRESH SQUID: Rub off the outer dark skin. Cut the squid into rings.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and useas fish stock.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.

RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add liquid (the water from boiling the prawn shells or fish stock), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and the strips of red pepper on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked, it is ready to eat. Or bake in preheated oven for 35 minutes 325°F after adding all ingredients.
--From 文学城