Rinse bulgur in a sieve, then transfer to a bowl and pour on boiling water. Soak for 30 minutes, drain, then leave to cool.
Peel and slice onion then soak in icy cold water for 15 minutes. Drain and pat dry. Rinse preserved lemon, discarding fleshy bits. Shake dry and chop finely.
Prepare the seafood next. Shell prawns, leaving tails intact, and devein. Rinse the clams then soak in cold water for 5 minutes, agitating them from time to time. Drain, then soak in fresh cold water for a few minutes more. Repeat washing process until water is grit-free. Cut squid tubes open along one side, then cut in half again lengthways. Score the inside of each piece in a diamond pattern with a small sharp knife, then cut squid into fat fingers.
Put bulgur in a large serving bowl and add parsley, mint, preserved lemon, onion, tomatoes, lemon juice, extra virgin olive oil, salt and freshly ground black pepper to taste.
Transfer clams to a large saucepan with just the water clinging to them. Cover with a lid and set over medium-high heat. As clams open, transfer them to a large bowl.
Toss squid in a bowl with 1 Tbsp oil, then cook in a non-stick frying pan over high heat for 2-3 minutes on each side. Transfer to a plate and wipe out pan. Toss prawns with 1 Tbsp oil and fry over high heat for 2-3 minutes on each side. Add garlic to pan with squid and clams and toss over heat until everything is nice and hot. Tip contents of pan on top of tabouli and toss gently. Dish into bowls, drizzle with lemon oil, garnish with lemon wedges and serve.
From Taste magazine, April 2010.
Home