Mixed Seafood with Sherry and Saffron

This is from Gwyneth Paltrow’s new cookbook “Its all Easy”, I don’t think its as good as “Its all Good”, a book I use a lot…however this is so simple, delicious the trick is in the buying, local fresh seafood.

1 medium shallot, thinly sliced
16 small clams such as manila or little neck….or local mussels
12 medium prawns
16 scallops
1 large garlic clove, thinly sliced
2 tablespoons unsalted butter
4 teaspoons of sherry
4 small pinches of saffron threads
4 teaspoons finely chopped fresh parsley
Fresh lemon juice, to finish

Preheat the oven to 400 F

Lay out four 9 x 11 inch pieces of parchment paper on a flat surface and divide the sliced shallot evenly among them : top each pile with 4 mussels
3 prawns and 4 scallops. divide the garlic among the four sheets, then add 1/2 tablespoon of butter, 1 teaspoon of sherry, and 1 small pinch of saffron to each.

Carefully fold the top half of the parchment paper over the fish to make a rectangle, then , starting with one edge, tightly roll up the parchment paper until no liquid can escape. Repeat with the other two edges, then place the parcels on a baking sheet and bake for about 10 minutes, until all the seafood is cooked through and the mussels have opened .

transfer the parcels to a plate and allow guest to tear open the packages and garnish their portion with fresh chopped parsley and fresh lemon juice.

Serves four.

I have also thrown in a bit of diced Barramundi…