Leftover Paella

Fed up with the usual leftover turkey recipes? Then why not try my Leftover Turkey Paella? Easy to make, using just a few simple ingredients…this delicious paella can be on your table in under 30 minutes… and only uses one pot! (Perfect if you are fed up with washing up from the day before!!)

Got leftover roast turkey that needs using up? (Or expecting to have some very soon?!) Then you’ve come to the right place! This week I’ve been sharing not 1, not 2, but 3 delicious turkey leftovers recipes!

On Monday I shared my recipe for Creamy Leftover Turkey Pasta, yesterday I shared a delicious Leftover Turkey Chilli Con Carne and today it’s Leftover Turkey Paella!

Leftover Risotto Balls Recipe (easy And Creamy)

This simplified version of my super popular Easy One Pot Chicken and Chorizo Paella is such a great way to use up leftover roast turkey after Christmas… it’s quick (only 30 minutes), easy (if you can chop and stir, you can make this) and of course, delicious! How could it not be with all those wonderful Spanish flavours?!

And, of course, as with my other turkey leftovers recipes, this can also be made with roast chicken leftovers too. Alternatively, if you don’t have any leftovers, brown some diced or ground turkey (or chicken) and then continue with the rest of the recipe.

I have kept this recipe super simple (I am guessing if you are making this after Christmas, you don’t want something super complicated!), but if you do want to take this up a notch, why not add in some chorizo, prawns or mixed seafood? (Instructions for all these additions given in the recipe notes.)

Good Use For Leftover Paella

Fed up with the usual leftover turkey recipes? Then why not try my Leftover Turkey Paella? Easy to make, using just a few simple ingredients…this delicious paella can be on your table in under 30 minutes…and only uses one pot! (Perfect if you are fed up with washing up from the day before!!)

Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!Homemade Paella and Oven baked risotto are two of my all time favourite meals but I always end up with leftovers so I’ve been experimenting with different ways to use up the leftovers….

These are really simple to make as all you need to do is make golf ball sized balls using the leftover paella / risotto. Then you just flatten them down and bake for around 20-25 minutes and you’re done.  The cakes make a great little starter with some spicy mayo on the side.

Prawn Paella Cakes

I wrote about how to use up leftover risotto by making risotto balls here and the recipe works just as well with paella instead of risotto.

Riso al Salto is apparently the traditional Italian way to use up leftover Risotto and again, it works really well with paella.  I’ve written the recipe in full over on my meal planning blog  here.

I love stuffed tomatoes and I’m sure you could do this just as easily with a pepper but I’m not a fan of peppers so I’ve never tried it like that myself.  I usually just stuff a giant hollowed out beef tomato with as much paella / risotto as I can fit in there and bake it for half an hour at around 200 c.

Paella Made With Stock From Rotisserie Chicken Leftovers

Or you could turn your leftovers into a bit of a soup by adding some chicken /veg stock and cooking it all together in a pan – I’ve never tried this but I love soup so I will next time I have leftovers and I’ll let you know what it tastes like!

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Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address to the box on the top right of this page and hitting subscribe. You can also find me on BlogLovin, Yummly and Networked Blogs and I’d love to see you over on my Facebook page and on Instagram.I love leftovers. The key to making leftovers into something great is to introduce yesterday’s food to just one or two fresh ingredients to wake all the flavours back up again. A little while back, I put leftover paella to good use in these baked Paella Arancini. Well, here we are again: another week, another bowl of leftover paella.

Leftover Spanish Rice Recipes Your Family Will Ask For Again

This time I used the paella to stuff halved yellow & red peppers with a lemon & garlic bread-crumb topping, alongside some roasted tomatoes. This recipe would also work well with risotto, perhaps substituting parmesan for the manchego. If your paella has seafood in, don’t worry, the manchego doesn’t make this ‘cheesey’ as such, rather it gives the crumbs an umami taste.

The recipe is very simple and can be prepared in just 5 minutes, minus cooking time. The sweet, roasted tomatoes are a good match for the peppers, acting as the ‘sauce’ as they burst under your fork. The stuffed-peppers would also be very good with a blob of my Salsa Romesco on the side.

Pre-heat the oven to 200°C. Crumb a couple of handfuls of stale chunks of bread and added the zest of 1 lemon and half its juice, along with 1 tbsp grated manchego cheese and 1 tsp minced garlic. Season, drizzle in a little olive oil and combine.

Spanish Paella Recipe (seafood, Chicken, & Chorizo)

Halve 2 bell peppers and remove the seeds but try to leave the green base of the stalk intact so that they keep their shape. Stuff the pepper halves generously with leftover paella. Place them in the lightly-oiled base of a heavy roasting tin and divide the crumb-mixture between the tops of the rice-filled peppers, pressing them down slightly as you go.

Roast for 35 minutes until golden and crisp, alongside seasoned whole tomatoes drizzled with oil. Eat immediately with a few salad leaves.

Here you'll find the recipes and culinary thoughts of someone who truly loves to cook and eat good food. “La pace é mezzo pane”- Peace is half bread.

Leftover Risotto Cakes