last weekend, emily and tristan came to visit and we ate paella with seared scallops. it was so good. i did not take any pictures. then we ate an eatzi’s chicken with some tasty salad. i did not take any pictures. then i made a bread and tomato salad on sunday. i did not take any pictures.
this matters because scott won a brand new fancy digital camera (i say fancy because it is purple; i do not actually know what any of the numbers or letters on it mean) a few weeks ago, but i have been too busy (read: lazy) to use it until today. here is some rainbow chard with which i am currently obsessed.
so now that school is back in session for me, we are having several pre-made meals each week. like, a LOT of them. thank you, central market, for ruling. so here is what we’re eating this week, along with a paella recipe and my favorite breakfast foods.
monday – burgers. blech, but whatever, scott claimed he needed a ‘stress burger’ and the man works 70 hours a week.
tuesday – cm grilled salmon with hatch chile pesto, spinach and arugula salad with goat cheese and french dressing, gruyere toasts
wednesday – cm cm honey-marinated grilled flank steak over soba noodles, veggie stir-fry, beef broth
thursday – cm chicken parmesan, bread salad
friday – thai shrimp curry (if i actually clean the damn shrimp this time)
chorizo and scallop paella
1.5 cups bomba rice
7-10 saffron threads
1.5 cups water
1 yellow onion, diced
6-8 small, sweet peppers or one large yellow or red bell pepper, diced
4 garlic cloves, diced
2 tablespoons olive oil
1/2 pound spanish chorizo, diced
1 tablespoon butter
1 pound scallops
add your saffron threads to water and soak for an hour or more.
over medium heat, cook veggies in olive oil until they just start to soften. add in diced chorizo. stir in rice until everything is evenly coated with grease, then add saffroned water and turn down heat to low. you will totally have to add more water to this; as the rice dries, simply add a bit more to keep it moist. i love the crisp on the bottom of paella, so i leave the heat closer to medium than low and i let the water almost all cook off before adding more. after adding about an extra .5 cup of water, the rice should be finished cooking when that is gone. total cooking time for this rice is about 20 minutes, covered.
while paella is finishing, warm butter and olive oil in pan. sear scallops over medium heat, only about a minute on each side. i HATE overcooked scallops. hate. them. season to taste with kosher salt and fresh pepper. plate paella and top with three or four seared scallops.
bread and tomato salad
3 heirloom tomatoes, chopped
6 ounces fresh mozarella, torn into chunks
1/2 bunch fresh basil, torn
2 cups day-old bread, torn into chunks
3-4 wrist-swish drizzles of balsamic vinegar
3-4 wrist-swish drizzles of olive oil
combine all dry ingredients in a big bowl. drizzle balsamic and olive oil, then season to taste.
rainbow chard and fried eggs
2 tablespoons butter, separated
1/2 bunch rainbow chard, chopped and rinsed
1 tsp garlic powder
garlic chili sauce
over medium heat, warm butter. cover bottom of pan with greens and flavor with just a bit of soy sauce. when wilted, remove from pan and plate. pour excess water from pan and return to heat, adding second pat of butter. fry eggs to desired doneness and top greens with them. serve with garlic chili sauce. this is a really satisfying breakfast…it’s pretty big, though. really more of a brunch.