Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.
Paella Bake
A KitchenInspirations Original Recipe
Serves 8
Ingredients:
- 4 cups leftover Paella (this or this) or Mediterranean Pasta (this or this) or even Risotto.
- 6 eggs
- 1 tbsp La Bomba
Directions:
- Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
- Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
- Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
- Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
It sounds like a great way to reheat leftover paella and not only… Thank you for sharing this wise tip. (I have never heard about La Bomba; it sounds very interesting… worth copying maybe?).
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Hi Sissi, thank you for your kind words. Indeed, I have been considering making my own version of this flavourful condiment, great idea!
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I’m on the lookout for La Bomba. This sounds so good, Eva! Sad to say goodbye to the cottage for another season. Love that last photo.
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Yes, it’s amazing how quickly this year is disappearing. I love your images of the lake – gorgeous! This is a fantastic way to use up leftover paella and I do love the way you’ve styled the bake xx
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What a marvelous trick for repurposing leftovers!! Now with Nick back at school, I find myself making way too much for dinner. You’ve inspired me!!! Hope you have a little more time up at the cottage before the season ends—your photos make it look like a slice of heaven.
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Hi Eva, I’ve actually made this before. I love tortillas and sometimes struggle to find a substantial filling. I had a load of leftover paella one day and thought of this.
Views are stunning too.
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Hi David, tortillas sound like a lovely way to use up paella. Thank you.
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Your photos look like they are right out of a food and travel magazine! Nice.
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Oh my Ruth thank you, I am truly flattered!
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Your photos look like they are right out of a good and travel magazine! Nice.
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Oh my Ruth, you are indeed making me blush, thank you.
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oh no, not yet! It’s still summer! I can’t think of Thanksgiving yet. I find it hard to make 1.5 servings every day. Reinvention is almost necessary. Also nice having a day off. Lovely photos Eva.
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I Know Zsuzsa, it’s going far too fast. Thank you for your lovely words.
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I love the lake photos Eva! I feel almost like I’m there. I love this idea – a leftover bake! Brilliant. Double the meals in half the time. Your paella version looks scrumptious!
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Thanks so much Kristy, the lake is certainly peaceful particularly when we are the only ones up from the family!
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These pictures are gorgeous!
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Thank you dear Dana.
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Eva you are so creative! And wow is it really the end of the year already? How fast did this year go by? It was crazy! 😮
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Thank you Lorraine. Cottage country gets a bit cooler than Toronto and since our cottages (for the most part) are not winterized, we must take them down before the hard frost so that the water pipes don’t freeze. Our water comes from the lake and once that freezes you’re done!
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Yes! I would very much care for a slice – thank you – and that image is so clear and lovely – beautiful sprig of fresh thyme :). Savour the final moments by the lake Eva. Your screened in porch looks like the perfect place to reflect and enjoy. So peaceful too.
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Thank you kindly Kelly. We’ll be trying to squeeze out a few extra weekends this year…
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Was thinking fried rice would be good too, yes? Your lake is so beautiful and peaceful, great place to chill out. How large is your lake?
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Hi Norma, the lake is about 3.5 square miles so it’s not a huge lake, but it’s certainly nice enough for a spin around on the boat.
Yes indeed, fried rice with all the goodies would be lovely in this dish.
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This is very smart! And it’s not unattractive like a lot of “casseroles.” I’m kind of picky about that!
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Indeed Chef Mimi, casseroles can have a messy look to them, this dish serves up nice and tidy.
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Sounds like a great dish to make at the cottage with leftovers. Fills you up and tastes good too.
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Thanks Maria, I just love to reinvent leftovers so that they are totally different.
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Lovely photos, Eva. What is cottage season?
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What a creative and delicious savoury bake! Beautiful lake, Eva.
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Thank you kindly Angie, it’s one of our favourites.
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