The burghul in these all-in-one meals soaks up all the flavours of the aromatics and seafood. We've used clams and calamari, but prawns and pieces of fish also work really well.
- 400 gm coarse burghul, rinsed (2½ cups)
- 2 tbsp extra-virgin olive oil
- 2 baby calamari (about 150gm each), cleaned, tentacles cut into bite-sized pieces, tubes sliced into rings
- 16 large clams, cleaned
- Lemon wedges, to serve
- 60 ml mild extra-virgin olive oil (¼ cup)
- 1 small onion, finely chopped
- 4 garlic cloves, very thinly sliced
- 150 ml dry white wine
- 1 tbsp coarsely chopped oregano
- Large pinch of saffron threads soaked in 1 tbsp hot water
- 1For saffron soffritto, heat olive oil in a frying pan over medium heat. Add the onion and sauté
until translucent (8-10 minutes). Add garlic and stir to combine, then deglaze the pan with wine, scraping the base of the pan. Add oregano and saffron and its water, season to taste, bring to a simmer, then simmer until reduced by half (8-10 minutes).
- 2Meanwhile, par-cook burghul in a large saucepan of boiling water (4-5 minutes). Drain well and toss with olive oil. Add the saffron soffritto and toss again.
- 3Preheat oven to 200C. Place 4 large 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.
- 4Bake parcels until calamari is just cooked, clams have opened and burghul is heated through (20-22 minutes; unwrap a parcel to check). Serve with wedges of lemon.
Drink Suggestion: Crisp young Hunter sémillon Drink suggestion by Max Allen