Paella Croquettes
- Reviews 1
Ready In: 55 mins
Yields: 20 medium balls
Ingredients
- 2 1⁄2 cups risotto rice (short grains) or 2 1⁄2 cups paella rice (short grains)
- 1 large onion, medium chopped
- 1 bay leaf
- 2 teaspoons crushed garlic
- 1 chicken bouillon cube
- 1 1⁄2 teaspoons saffron, crushed or 2 teaspoons turmeric
- 1 tablespoon olive oil
- 5 cups chicken stock or 5 cups water, heated
- 6 ounces salami
- 6 ounces smoked ham (or any other spiced meat)
- seasoned flour
Egg wash
- 2 eggs, beaten with
- 1 little milk
- seasoned dry bread crumb
- oil, to fry
- parsley, to serve (optional)
Directions
- Put rice in a large pot along with bullion cube, bay leaf garlic, olive oil and saffron/turmeric.
- Pour heated stock/water over the mixture.
- Bring the mixture to a boil.
- Lower the heat and simmer until all the water is absorbed (about 17 minutes).
- Remove from heat remove the bay leaf and allow the rice mixture to cool.
- Mince the meats in a food processor and add to the rice mixture.
- The mixture should be a little moist enabling you to roll medium balls.
- If it is too wet, add a little breadcrumbs or flour.
- Form the rice mixture into medium size balls and roll them in the seasoned flour until they are lightly covered.
- Roll them in the egg wash and then the breadcrumbs.
- (These may be refrigerated overnight).
- Deep fry in hot oil (365°F/185°C) until lightly golden and crispy.
- Sprinkle with parsley and serve.
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