Moroccan Seafood Bastilla (Filo Pie with Squid, Prawns and Fish)

• ¼ tsp Dried saffron threads
• 3 tbsp Olive oil
• 3 cloves Garlic
• 300 g Squid, cleaned
• 250 g Prawns, peeled
• 300 g White fish fillet, skinless
• 20 g Fresh coriander
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 3 Egg
• 250 g Phyllo dough, thawed if frozen

1. Heat the oven to 190°C (375°F). Put the saffron in a small bowl with 2 tbsp warm water and leave to steep while you prepare the filling.
2. Heat 1 tbsp of the olive oil in a frying pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the squid and cook for 2 minutes, stirring, until it turns opaque.
3. Add the prawns and cook for 1 to 2 minutes until just pink. Flake in the white fish and cook for 2 to 3 minutes until the fish is opaque and the pan looks fairly dry.
4. Stir in the saffron and its soaking liquid, then season with the fine sea salt and black pepper. Take off the heat and stir through most of the fresh coriander, reserving a little for serving.
5. Beat the eggs in a mixing bowl. Return the pan to a low heat and pour in the eggs, stirring constantly for 2 to 4 minutes until they just set and coat the seafood; do not let them scramble hard.
6. Brush a baking dish lightly with a little of the remaining olive oil. Lay in a sheet of phyllo dough, letting it overhang, then brush lightly with oil; repeat with more sheets, rotating the dish each time, until you have a generous lining.
7. Spoon in the seafood filling and level it gently. Fold the overhanging pastry over the top, brushing with oil as you go, then add a final layer of phyllo dough on top and brush with the last of the oil.
8. Bake for 30 to 35 minutes until deeply golden and crisp. Rest for 10 minutes so the filling settles, then slice and serve hot, scattered with the reserved coriander.

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