Directions

1. Crumble saffron into 2 cups of cold water in a medium saucepan with a tight-fitting lid. Stir in rice and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 12 to 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice and transfer to a bowl to cool.
2. Whisk together lime and orange juices, olive oil, garlic, 1 teaspoon salt, pepper, and cumin. Pour over cooled rice and mix to combine.
3. Bring a saucepan of cold water to a boil. Add remaining teaspoon salt and squid. Cook until squid is completely opaque, about 30 seconds. Drain and plunge into a bowl of ice water. Drain again, pat dry, and add to rice. Toss with remaining ingredients and serve.