Leftover paella. I made it a couple of nights ago, a big batch, which I do once every few weeks, because it works wonderfully as leftovers, as well as fresh.
Recipe, as I did it initially:
Saffron rice, quantity as desired, depending on how many mouths to feed. Along with a handful of quinoa, all cooked with the quantity of water appropriate to the amount, and a couple of tablespoons of olive oil.
Vegetables chopped into bite-sized bits:
Red bell pepper
3 medium tomatillos
a bunch of scallions
A grab-sample of dried green nori seaweed*
about 2/3 pound of uncooked, peeled shrimp
about 1/2 pound of small bay scallops
1.2 pounds of cod fillets, chopped into bite-sized bits.
~3 tablespoons of Goya Sofrito sauce, and about 1 tablespoon of Goya Recaito sauce. These last two things are pretty interchangeable, and wonderful condiments, the Sofrito being red and tomato-based, the Recaito being green and ?tomatillo-based. Both are also based on cilantro, which would work very well fresh, too. But I heartily recommend the Goya products, which are widely available.
Bring to boil on the range top in a big dutch oven-style pot, cover, turn to low, and let cook for about 25 minutes, stirring occasionally. The seafood cooks perfectly in the mix.
This dish is open to lots of variation in ingredients, and I've done it with chopped chicken, mussels, oysters and a wide variety of vegetable ingredients.
Is much better than my normal everyday roadkill.
caw
*If you've never cooked with seaweeds, you're missing something. These are readily available and not expensive at most Asian groceries. Despite our remote and benighted locale in Alaska, we have a big contingent of Asian residents (Korean, Chinese, Japanese, Filipino, Samoan) and they have supported a vigorous local Asian cuisine in restaurants and groceries.
Seaweeds are abundantly available in coastal regions, wonderfully nutritious and flavorful. In this paella, the stuff cooked much like spinach (which I've also used in this dish), adds a very pleasant natural saltiness that goes really well with the tomatillo. It's even good just to much, straight from the bag, in its dried form. I recommend it to everyone, with leviticous deuteronomy.