Fairly busy day at work - and a long day. I've been getting to work 1/2 hour early everyday for the past month and a half to insure I don't get yelled at for being one minute late. So generally, I over compensate sometimes and am invariably way too early. As a result, I've been going to the Starbucks down the street. These Starbucks freaks are meniacal in ordering their "Cafe Grande, no fat, no sugar, no foam cappuccino, latte blah blah blah while talking on the cell phone. It's rather pathetic.

Incredibly beautiful day - was a little chilly in the morning - but warmed up. Clear skys - crisp air, no humidity. Perfect biking weather. Did a slick fast paced 42 miler. Came home while whirring past the trees about to change leaf colors and witnessing a very pretty rainbow colored sunset.

I'm in an organization mode this past week and a half - getting lots of things organized. It's amazing how much you need to file/organize/maintain/et al the older you get. It's difficult to keep up. So back to it I go.

I have added the recepie for the Paella that I cooked over this past weekend in my cookblog. Enjoy!


Barcelona Paella de Cataluña (Barcelona Paella from Catalonia)

1 medium red onion, diced
3 large garlic cloves, roasted
1 red bell pepper, roasted
4 tomatos, blanched, skin removed, diced
1.5 cup green peas
1/4 cup olive oil
3/4 cup dry Spanish Chardonnay
1 lb sea scallops
1.5 lbs shrimp, shelled
1 lb calamari, cleaned and sliced into "rings"
3 medium chorizo sausages, cubed
1tbsp lime juice
1 phial saffron filaments, infused into 1/2 cup hot chicken broth
2 cups water
2 tbsp unsalted butter
sea salt and cracked course pepper to taste

Preheat oven to 325°F. Bring white wine and butter to a boil. Add cleaned shelled shrimp, scallops and calamari. Cover and steam until shrimp, scallops and calamari lose pink color. Remove shrimp, scallops and calamari from broth; reserve. In a frypan, heat olive oil. Brown chorizo sausage cubes until golden brown; reserve. Add garlic and red onion and saute until semi-translucent, then add rice. Pour in chicken broth, bring to boil. Let rice cook for 25 minutes or until tender (not "soupy"). Mix in infused saffron, roasted red pepper and tomatoes, peas, lime juice, salt and pepper. Mix in reserved shrimp, scallops and calamari. Bake for 15 minutes. Garnish with lime wedges and parsley. Enjoy!

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