Paella Croquettes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

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
• 2 eggs, beaten with
• 1 little milk
• seasoned dry bread crumb
• oil, to fry
• parsley, to serve (optional)

Recipe

• 1 put rice in a large pot along with bullion cube, bay leaf garlic, olive oil and saffron/turmeric.
• 2 pour heated stock/water over the mixture.
• 3 bring the mixture to a boil.
• 4 lower the heat and simmer until all the water is absorbed (about 17 minutes).
• 5 remove from heat remove the bay leaf and allow the rice mixture to cool.
• 6 mince the meats in a food processor and add to the rice mixture.
• 7 the mixture should be a little moist enabling you to roll medium balls.
• 8 if it is too wet, add a little breadcrumbs or flour.
• 9 form the rice mixture into medium size balls and roll them in the seasoned flour until they are lightly covered.
• 10 roll them in the egg wash and then the breadcrumbs.
• 11 (these may be refrigerated overnight).
• 12 deep fry in hot oil (365°f/185°c) until lightly golden and crispy.
• 13 sprinkle with parsley and serve.