EASY ONE-PAN SALMON & LEMON PASTA

January 18, 2024 / Lyn Jones / 0 Comments

Make dinner easy on yourself with this scrumptious salmon pasta
Serves 4

1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 lemon, zested, juiced
325g spaghetti, broken in half
1 cup frozen peas
1 punnet dill, sprigs picked
300g hot smoked salmon, skin removed, flaked – try using other fish with smoked paprika
60g baby spinach leaves
30cm non-stick frypan

1. Heat 1T oil in pan over medium heat. Add garlic & lemon zest. Cook for 1 minute til fragrant.

2. Add 3c water & the pasta and bring to boil. Reduce to low heat. Simmer, uncovered, for 10 mins, adding peas in the last 2 minutes –  or until pasta is almost tender and water almost evaporated.

3.  Add lemon juice, dill, salmon, spinach and remaining oil. Toss over low heat for 5 minutes or until heated through. Season with freshly ground black pepper.

SQUID PAELLA

August 14, 2021 / Lyn Jones / 0 Comments

serves 8

INGREDIENTS
500g baby squid (or tubes) cut into 3cm pieces
1/2 tsp smoked paprika
1/2 c oil
1 red capsicum, diced
1 onion, diced
1 can tomatoes
pinch of nutmeg
1 tsp crushed garlic
550g short grain rice
1/2 tsp turmeric
1.5 L chicken stock
1 c frozen peas
2 cabbage leaves, finely shredded
1/2 bunch parsley
1/2 of a chorizo (opt)

In a large frypan cook squid in oil 3-4 mins. Remove from pan.
Cook chopped chorizo (if desired).
Add capsicum, cabbage and onion – cooked until soft.
Add garlic, paprika and turmeric. Cook for 1 minute – no longer.
Add the rice and the stock, simmer 20 mins til rice is almost cooked.
Return cooked squid to pan, add peas & parsley, then cook a further 3 mins.
Garnish with your choice of dill, lemon wedges or paprika.

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