Reinventing Dishes: Leftover Paella, the Phoenix of Filipino Feasting
Ah, paella. The golden star of Filipino celebrations, the queen of pans, the dish that makes your Tita Lola beam with pride. Packed with fragrant saffron, vibrant vegetables, and meaty morsels, a good paella is a symphony of flavors and textures, a culinary fiesta held right in your dining room. But let's be honest, sometimes, even the most epic paella parties leave us with a valiant little army of leftovers staring up from the pan. What then, dear reader, does one do with this leftover paella royalty? Fear not, amigos, for today we embark on a delicious quest: we are reinventing the paella, transforming those noble remnants into a whole new wave of gastronomic delights!
LECHON BEYOND PAKSIW!
Leftover lechon isn't just for leftovers! This fridge wonder transforms into a global feast, starring in French, Korean, American, Chinese, Japanese, and Mideast entrees. But before your culinary adventure begins, separate the bones and skin from the meat, and keep the head and feet together for later magic
Procedures:
Stir-fry the meat with oyster sauce and any vegetable: kangkong, asparagus, broccoli. Finish with sesame oil.
For barbeque, brush pieces with sauce made with banana catsup, vinegar, hot sauce, soy sauce, then grill.
Make shawarma by combining sliced lechon, tomatoes, onions, garlic mayonnaise, lettuce on flatbread, tortilla, or pizza crust.
Turn feet and head into humba by simmering leftovers in soy sauce, ginger, star anise, broth, and salt to taste.
Make arroz caldo, ramen, or bachoy with broth and meat from boiled bones.
Cook lechon feet with Mama Sita kare-kare mix or sauce.
PASTA SAUCE
Mini pizzas from pan de sal spread with sauce and topped with cheese. If the sauce is not sweet, use it as base to make paella
FRIED CHICKEN
Yes, kids get so tired of fried chicken. To serve them again, drench them with a creamy sauce and bake with a topping of grated cheese. Fried chicken could also be cooked in a curry sauce, with or without coconut milk.
ADOBONG PUSIT
In Cavite, pansit pusit is a favorite. We add soaked noodles (bihon or sotanghon) to the adobo and stir-fry, seasoning with patis and salt to taste.
BUTTERED MIXED VEGGIES
These make great minestrone. Simmer with leftover lechon, ham, beans, pasta, and serve with grated cheese
There you have it, folks! You've taken those valiant leftovers and transformed them into a fresh, flavorful dish worthy of its paella heritage. But this is just the beginning! The beauty of leftover paella lies in its versatility. Here are some other reincarnation ideas.
So, the next time your paella party leaves you with leftover royalty, don't despair! Embrace the magic of reinvention, unleash your culinary creativity, and turn those leftovers into a whole new fiesta of flavors. Remember, in the true spirit of Filipino resourcefulness, there's always a delicious second act waiting to be born.
