11 Oct2010

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I didn’t plan this dish. It just happened. We were at the beach last weekend and the market was brimming with seafood, so I lost control and ended up with shrimp/prawns, mud crabs, squid, fish, etc. and decided to see if we could pull together a paella for us and the crew. Thankfully, there was a kilo of spanish short-grain rice vacuum packed in the cupboard and frozen sofritto and some fresh chorizos… We threw the paellera on the charcoal fire, started to saute the chorizo and only then realized there was no pork or chicken in the house. It was only a mild panic, as seafood and chorizo is an excellent match, but I wanted to add more “laman” or viand if possible. I spied a defrosted package of Zubuchon in the fridge and thought, “why not?” and quickly pulled off the skin and cut up the meaty pieces into large chunks of cooked pork…

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…we added the lechon to the chorizo, added paprika and cooked the paella as we normally would, with lots of sofrito to flavor the rice, a chicken broth and a huge amount of seafood on top. The fire was a bit too strong, so we burned the bottom of the paella a little more than what would be described as tutong or socarrat, but it was a HUGE, HUGE hit. The lechon was flavorful in its own right and it stood up to the rest of the paella. It wasn’t overly fatty and it worked well with the chorizos, shrimp, etc.

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It wasn’t planned, and I have never had a paella with bits of lechon in it, but I can tell you it’s worth trying the next time you have meaty leftover lechon pieces. And it sounds so festive and so luxurious. So maybe you saw it here first. :) While others sell lechons stuffed with paella, or lechons combined with a paella, I haven’t heard of lechon in a paella. :)

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I dread my next blood test and cholesterol count…

 

COMMENTS:

  1. Carol Geron says:

    Hi MM – I will pray that your lab tests come out OK! :) :).

    I plan to cook this once I feel better in between my dialysis sessions! Cheers always and God bless!

    Oct 11, 2010 | 9:05 am

     
  2. tna says:

    Your Zubuchon is like the LBD (little black dress) – so versatile and such a life/dish saver!

    Oct 11, 2010 | 9:27 am

     
  3. Marketman says:

    tna, hahaha, actually, since we have it in stock often, it does end up in lots of experiments, many of which do work and some will never be mentioned on the blog. :) Carol, if I could grant you a day of eating whatever you wanted I would do it in an instant. Our thoughts are with you and the treatments…

    Oct 11, 2010 | 9:33 am

     
  4. iya says:

    wow. 2 of the most wonderful dishes together. wooooooooooooooooooowwwwwwwwwwwwwwwwwwww! winner!

    Oct 11, 2010 | 9:43 am

     
  5. tintin says:

    hmmmmmmmm… (day dreaming)

    Oct 11, 2010 | 9:54 am

     
  6. kitchen says:

    Lucky Crew!

    Oct 11, 2010 | 10:01 am

     
  7. KC Binay says:

    such a newbie here, been a reader day before you supposedly closing this blog, and now im so happy that you are back…the food posted was yummy..want to try some..MM hope your lab test result will be good….God Bless you and your family…more posts to come.:)

    Oct 11, 2010 | 10:17 am

     
  8. Jaja says:

    sarap sarap!!!!

    Oct 11, 2010 | 10:32 am

     
  9. Didi says:

    WOW!! This looks so good!! :)
    I am now craving for some!!

    MM – do you guys ship Zabuchon to Manila ?:)

    Oct 11, 2010 | 10:35 am

     
  10. Tina says:

    omg ang sarap nito :)

    Oct 11, 2010 | 10:36 am

     
  11. Betchay says:

    Looks so yummy! And since you mention blood work ups it might interest you and the others——–I’m reproducing the text message I got from St. Luke’s Global

    “St. Lukes GLOBAL CITY in celebrating their anniversary week starting(today) Oct 11- 17, 2010 is offering 50% discount on hospital fees, diagnostic procedures, room and board charges, procedure fees at operating rooms, equipment use and selected therapeutic procedures. 20% discount on all Executive packages, Cardiac surgical packages.”

    Who doesn’t want discounts and promos….whatever it is??? ;)

    Oct 11, 2010 | 10:47 am

     
  12. jack says:

    This post made me hungry… :)

    Oct 11, 2010 | 12:11 pm

     
  13. philip says:

    the real challenge is finding zubuchon leftover or whats left of it. x_X

    Oct 11, 2010 | 12:37 pm

     
  14. Ellen says:

    hayyyy…ginutom mo naman ako MM!! Ang sarap nito! I have to try and cook this next time! =)

    Oct 11, 2010 | 2:06 pm

     
  15. Junb says:

    Today I cooked seafood paella based on your earlier post of sofrito and paella a la marketman, absolutely a hit to my Singaporean officemates together with barbecue pork, chicken inasal and relyenong bangus. They said they didn’t know that Filipinos have such a good dish. Sad to say the Filipino restaurant here in Singapore doesn’t have the quality that can compete with Thai, chinese, Japanese, Indian and other Asian cuisine :(

    Oct 11, 2010 | 4:12 pm

     
  16. Raymund says:

    Looks like a good combination, will definitely try this one out!

    Oct 11, 2010 | 5:13 pm

     
  17. joey says:

    Genius! This is definitely a winner in my book. I love to find new uses for leftover lechon since I am actually not that big a fan of paksiw, although, as you may know, a BIG fan of lechon!

    Oct 11, 2010 | 5:20 pm

     
  18. kasseopeia says:

    Oh. My. Word! Lechon and paella, together at last! During special occasions, we’d have lechon and paella but never together. Nonetheless, I would have them in the same plate. This looks like a great thing to try and make at home. First on the list: a very small paellera (8 inches maybe?) as there are only two grown-ups in my current household. Yes, I count. =)

    Oct 11, 2010 | 7:41 pm

     
  19. KUMAGCOW says:

    Sell the paella and they will come…..

    Oct 11, 2010 | 9:22 pm

     
  20. Joyce says:

    whoaa, it seems riffs on the zubuchon never end! the paella combination is such a great idea im surprised i haven’t seen it done before.

    Oct 11, 2010 | 10:18 pm

     
  21. marilen says:

    made in foodie heaven!!!

    Oct 11, 2010 | 11:00 pm

     
  22. tonceq says:

    lechon pieces never looked this good hehe! ;)

    Oct 12, 2010 | 1:17 am

     
  23. Sarah says:

    Hi MM! Just dropping by to say that I’ll be in Cebu this weekend and I can’t wait to try the zubuchon! :D

    Oct 12, 2010 | 1:34 am

     
  24. chloe says:

    hahaha! you better drink your anti cholesterol pill, MM. That is one paella that I gotta try!

    Oct 12, 2010 | 5:13 am

     
  25. crissie says:

    it looks oh so good! am a real paella-lover. nice work MM!

    Oct 12, 2010 | 9:00 am

     
  26. Vyan DP says:

    I wonder what’s the difference between removing and including the Zubuchon’s skin? Would it be a bit chewy like when you cook lechon paksiw?

    Oct 12, 2010 | 9:40 am

     
  27. Marketman says:

    Vyan, yes, the skin would probably become chewy. One option is to fry the skin until crisp and serve it sprinkled on top of the paella just as you serve it. :)

    Oct 12, 2010 | 10:37 am

     
  28. Vyan DP says:

    That crispy skin as topping sounds better than chewy parts on the Paella. Will suggest to the cook and hope this works as yummy as what you guys had by the beach. Thanks!

    Oct 12, 2010 | 10:55 am

     
  29. jakbkk says:

    i’ve always thought of paella as the Spanish fried rice so it means anything in the pantry or ref is fine to put in. Lechon with seafood sounds delicious.

    Oct 12, 2010 | 12:59 pm

     
  30. Ramoncito says:

    Saraaaaaaap!!!!

    Oct 12, 2010 | 1:25 pm

     
  31. Epi says:

    I want that Paellera MM :)

    Oct 12, 2010 | 5:29 pm

     
  32. GayeN says:

    whoa!!!! i want i want i want!!! looks great MM!! oh, what i can give just to have a taste of that! ;)

    Oct 13, 2010 | 7:09 am

     
  33. bulakenabakers says:

    Mr.MM, THAT PICTURE LOOKS SO YUMMY!

    Oct 13, 2010 | 3:50 pm

     
  34. Roberto Vicencio says:

    I have tasted the Lydia’s Lechon with paella and was not too impressed about it.

    Oct 13, 2010 | 5:09 pm

     
  35. Artisan Chocolatier says:

    Will find time to make this version next time we are at the beach!

    Oct 14, 2010 | 12:55 am

     
  36. WinkyB says:

    MM,

    Your recipes and photos always leave a smile on my face. Happiness on a plate! My husband is also used to my last minute meals using whatever is in the fridge too.

    I haven’t been back in Cebu, so I haven’t had the chance to try the Zubuchon, but my friends swear by it! There is a Vietnamese restaurant that makes lechon Filipino style. Although it’s not very close to the flavors of Cebu lechon, it’s enough to make Pinoys here in Dallas moan in ecstasy when slices are dipped in Suka Pinakurat.

    Oct 14, 2010 | 11:43 am

     
  37. quiapo says:

    I wonder if the pork still tasted like lechon? It would be nice to have lechon AND paella.

    Oct 14, 2010 | 9:16 pm

     
  38. Mary says:

    I shall duplicate lechon paella ala marketman because it looks yummy and the ingredients seem to blend.Also, I have been researching all of your prior postings on LECHONS. Would you please give me a more detailed stuffing recipe for a 40 pound pig (18 kilos)? I am blessed to have access to practically all types of herbs and spices here in the San Francisco Bay Area.And I am going to attempt my first lechon on Sunday for a friend’s birthday.I also found a friend who owns a mechanical/automated lechon roasting apparatus and borrowed it.I am going to Durham’s farm to pick my pig.Since I am still learning how to cook I am not good at guesstimating.I have read all of your lechon articles so I have an idea on the steps.But specificity would help a rookie like me.

    Oct 16, 2010 | 2:17 pm

     
  39. hungry mike says:

    way back around 2004, i’ve cooked paella con lechon while i was working at the richmonde hotel, it’s a part of the cycle menu in the lunch buffet.. but we use lechon kawali instead of the roasted version

    Oct 19, 2010 | 1:57 pm

     
  40. grae says:

    that is exactly the type of food I shouldn’t be looking at 3 in the morning an hour before bedtime.. :)

    Anyway it is such a coincidence coz I was planning to make paella this weekend for the boyfee.. Unfortunately, I don’t have that paella pan you are using.. Would it still achieve the same effect if I use a wok or a thick kawali or do I really have to buy paellera?

    Oct 22, 2010 | 3:29 am

     
  41. Marketman says:

    grae, you really kind of need a flat pan… You could make it in a wide flat bottomed wok maybe but with a bit of risk…

    Oct 27, 2010 | 10:11 am

     
  42. nowen says:

    where can i buy paella seasoning here in metro manila?

    Jan 24, 2011 | 12:42 pm

     
 

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