Fragrant Seafood and Burghul Parcels Recipe

Name: Fragrant Seafood and Burghul Parcels Recipe
Ingredients: 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; Saffron soffritto; 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

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Prepare seafood and burghul parcels, a fragrant and vibrant dish that brings fresh, zesty flavours to your table in a convenient all-in-one recipe.

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Ingredients

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
Saffron soffritto
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