Paella arancini bites
– 500g cold leftover paella or shop-bought – 50g plain flour – 2 eggs, beaten – 75g dried breadcrumb – 1 tsp smoked paprika
– vegetable oil or sunflower oil, for deep frying – 12 thin slices chorizo – 12 green Spanish olives
Form the paella into 12 balls by dividing it with wet hands. To make the paella thick enough to roll, add a few tablespoons of breadcrumbs if it's too loose.
After dusting off the extra flour, roll each ball in it and dip it in egg. Roll the balls in a mixture of breadcrumbs and paprika, making sure they are well coated.
Pour 3/4 of the oil into a large saucepan. Heat to 180°C, or a temperature that would brown a piece of bread in 40 seconds. Carefully drop the arancini into the heated oil using a slotted spoon, and cook for 3–4 minutes, or until golden brown.
When ready to serve, skewer an olive and a folded piece of chorizo for each arancini.
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