Fragrant seafood and burghul parcels
400g coarse burghul, rinsed
2 tbsp extra-virgin olive oil
300g calamari rings
16 large clams, cleaned
Lemon wedges, to serve
4 tbsp extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, very thinly sliced
150ml non alcoholic white wine
1 tbsp chopped oregano
Large pinch of saffron, soaked in 1 tbsp hot water
Saffron soffritto: Heat olive oil in a frying pan over medium heat. Add onion and sauté for 8-10 mins. Stir in garlic, then add non alcoholic wine, scraping the base of the pan. Add oregano and saffron and its water, season, bring to a simmer, then simmer until reduced by half, 8-10 mins.
Meanwhile, par-cook burghul in a saucepan of boiling water, 4-5 mins. Drain well and toss with olive oil. Add saffron soffritto and toss again.
Preheat oven to 200°C. Place 4 pieces of baking paper (about 40cm long) on a work surface. Top each with another large piece of baking paper offset at an angle.
Divide burghul mixture among the sheets. Top with seafood, then gather all the corners of the paper to the centre and tie securely with kitchen string.
Bake parcels until calamari is just cooked, clams have opened and burghul is heated through (20-22 mins; unwrap a parcel to check). Serve with wedges of lemon.