- 500g cold leftover paella or shop-bought
- 50g plain flour
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 75g dried breadcrumbs
- 1 tsp smoked paprika
- vegetable oil or sunflower oil, for deep frying
- 12 thin slices chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 12 green Spanish olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
With wet hands divide and shape the paella into 12 balls. If the paella is too loose, mix in a few tbsp breadcrumbs until it’s thick enough to roll.
Roll each ball in flour, dust off the excess, then dip in egg. Mix the breadcrumbs with the paprika and roll the balls in the crumbs, until well coated. Chill until you’re ready to fry and serve, or for at least 30 mins to allow the rice balls to firm up.
Fill a deep saucepan 3/4 full with oil. Bring up to 180C, or hot enough to brown a chunk of bread in 40 secs. Use a slotted spoon to carefully lower the arancini into the hot oil and cook for 3-4 mins until golden brown, then drain on kitchen paper. Don’t overcrowd the pan or the temperature of the oil will drop.
To serve, skewer each arancini with a folded slice of chorizo and an olive.