This recipe was born out of my natural tendency to over-cater. I found I was cooking my paella recipe and always ending up with paella for lunch the next day. I wanted something that would change it up and create something fun to eat and so Paella Arancini was born.
When I decided to try creating arancini from paella (or Spanish Rice as it should probably be called) two things I learnt quickly. The paella must but fridge cold otherwise it won’t stick together. Also the big pieces (Chicken & Chorizo) need to be cut smaller. I snip everything so it is roughly pea sized, then fridge it. This makes for successful balling as well as adding some breadcrumbs and a beaten egg.
These are great as a lunch with salad or a starter. They also seem pretty impressive to whoever you are feeding. Whilst they take a little more effort they aren’t difficult there are just a few stages. I think they work really well as party food. I make them smaller so they are bite-sized and have a couple of bowls of them so people can help themselves. Always a talking point and always the first to run out. You could serve these with a tomato sauce that would be fantastic, I would blend up some roasted red peppers and chopped tomatoes, chilli flakes, salt pepper and finish with fresh basil.
The different textures are what make these successful, a crispy panko outside and soft paella inside. If you try these I assure you there is no going back. As with all fried food they are moreish so you have been warned. A friend once said anything deep fried is good – you will not find an argument from me. These are not pretending to be health conscious food and that is to their advantage. They are a treat and make your guests feel like you are treating them.
These are what I call sunshine food. Food that tastes brilliant outside in the sun with a chilled drink. These are particularly brilliant to have at a BBQ. Have these warm and in dishes on the table whilst the main food is cooking. This gets the BBQ off to a great start as I find people are happier when there is food within easy reach – I certainly am.
Let me know if you try these in the comments below. I’d love to hear any changes you make or how you served these. If you try it show me how it goes on Instagram and tag me @cubbinthekitchen for a chance to be featured in my stories.
Paella Arancini
Ingredients
- 300 grams Cooked and Cooled Paella
- 20 grams Breadcrumbs
- 1 Egg
Coating
- 50 grams Plain Flour All Purpose
- 1 Egg
- 50 grams Panko Breadcrumbs
Instructions
- Your paella needs to be fridge cold so get the paella in the fridge for at least 4 hours, or overnight works well.
- 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.
- 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.
- Take your Paella balls and roll first in the flour, then in the beaten Egg, finally in the Panko.
- 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.
Notes
TIP FOR BATCH COOKING
If you want to make a batch brown and drain them all.You can then heat them in the oven for 5-10 mins at 180°C – great if you are having them as nibbles at a party make in advance then reheat.
LEFTOVERS TIP
There really isn’t much you can do with these leftovers, I am confident that you won’t have much if any though.If you want you can freeze cooked arancini for up to a month. To recrisp and reheat, go straight from freezer to oven for 20 mins at 200°C.
