Leftover paella

For dinner one day I made a whacky paella with spicy chorizo and several leftover vegetables (spinach, white asparagus, onion, green peas, carrots, pepper, cherry tomatoes, etc) and the magic saffron. I lightly fried in olive all these ingredients in a sautee' and added the saffron, 1 cup of Calasparra rice and water (about 4 cups). The last 15 minutes of boiling I covered the paella pan with tin foil to forter the formation of the socarrat, the little burnt bottom and side rice. I like this paella dishes because they're a little bit like the Mexican tacos, that you can use all the leftovers from the previous day's meals and yummify the final result. So, to wrap the wrap and amplify both techniques I made paella tacos with corn and flour tortillas (the paella encompassing the leftovers and the tortillas wrapping the paella, mirroring the flavour mirrors).

I served some tacos with a mayonnaise mixed with Tabasco sauce and some others with guacamole to make them more moist and delicious. These "food recycling" techniques are great because there's so much food that goes bad and you have to throw to the garbage because either you buy too much or you follow every recipe in every single detail, which leaves lage amounts of food waiting to be cooked and eaten. As the great Canal Sur chef Enrique Sa'nchez says, you have to keep the trash been hungry. I enjoy mostly how subtle the saffroned rice taste is, how flowery and full of late spring and early summer.

For dessert I served the last of the dulce de leche ice cream with a piece of 

piñonate, a wonderful honey Andalusian cake:

Heaven on earth...