200g bulgar wheat (cooked for 5mins, then cooled)

200g fresh calamari

20 rinsed clams

soffritto – 75ml olive oil

1 finely diced onion 4 cloves garlic, sliced

150ml white wine

tbs chopped oregano

a pinch saffron strands

25ml water

juice and zest 2 lemons


1. Soffritto – gently fry the onion in the oil for 8 minutes, add the garlic and wine

2. Add oregano , saffron (and the water). Cook 8 minutes

3. Add the bulgar, take off heat

4. Fish – cut the calamari into rings and the tentacles into pieces

5. put 4 large pieces of parchment on a tray. Then 4 more diagonally

6. divide the bulgar mix between 4, then the fish and clams, add zest and juice

7. wrap up and cook at 180c for approx. 12 minutes

8. serve with garlic mayo and fresh cucumber and tomato salad