Paella Arancini

The best recipe to come from leftovers, delicious and so moreish

Servings: 2

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Main Course Appetizer

Spanish

easy party food Entertaining Guests Party Tasty Fried Spanish Paella leftovers Deep Fried Saffron Balls Fusion Arancini Paella Balls

Instructions

1 Your paella needs to be fridge cold so get the paella in the fridge for at least
4 hours, or overnight works well.
2 Take your cooked and cooled paella and snip the chorizo and chicken into small
pieces about the same as the peas or pepper, you want everything to be a similar
size.

Add in 1 beaten egg and the breadcrumbs and mix to combine this needs to be a
sticky mixture.Roll into balls in your hands applying pressure to really stick
them together. I like mine to be roughly the size of an egg.

Once rolled you can place these back in the fridge if you wish to firm up, this
however can be skipped if you are pushed for time.
3 Heat up the oil, either in a deep fat fryer, or enough oil in a deep saucepan to
mostly cover the arancini. You want it hot about 180°C.

Whilst the oil is heating, you can set up your pane line. You need 3 dishes I
find shallow dishes easiest you can use bowls though. In the first goes Flour,
second your Egg (beaten), third the Panko.
4 Take your Paella balls and roll first in the flour, then in the beaten Egg,
finally in the Panko.
5 Place your panko crumbed arancini into the hot oil and deep fry turning once or
twice to make sure they brown evenly.(Don’t play around with them though you
don’t want them break apart in that oil)Once golden brown place on kitchen towel
to drain and then serve warm.