Savory Paella Croquettes
Croquetas de PaellaIn Spain, these croquettes are often crafted from the remnants of yesterday's paella or any other delectable rice dishes. Whether your paella is a medley of chicken, fish, meat, or a harmonious blend of all three, the resulting croquettes are a gastronomic delight.
Ingrediënten
Makes 10 delightful tapas
- 1 cup of leftover paella rice
- ½ cup of chopped cooked chicken, fish, or meat from a paella
- 2 large eggs lightly beaten separately
- 2 tablespoons of all-purpose flour
- Bread crumbs for coating
- Olive oil for frying
Instructies
- In a small bowl, blend the rice with the chicken, fish, or meat.
- Add one of the eggs and the 2 tablespoons of flour.
- With hands lightly dusted with flour, mold the rice mixture into appealing 2-inch balls.
- Place bread crumbs in a shallow bowl.
- In a large skillet, heat at least 1 inch of olive oil over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
- Gently dip each croquette into the remaining beaten egg, ensuring a delicate coating, and then generously coat them with the breadcrumbs.
- Carefully submerge the croquettes in the hot oil.
- Fry the croquettes, turning them several times, until they achieve a delightful golden hue.
Notes / Tips / Wine Advice:
Use a slotted spoon to transfer these golden croquettes to a paper towel-lined plate, allowing any excess oil to drain. Serve these delectable tapas while they are still hot, relishing the flavors of your delicious paella in this convenient and delightful form.
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