These crispy paella bites make the perfect canapé for a Spanish-style party. We predict they’re the new deep-fried mac ‘n’ cheese, watch this space…
Prep:25 mins
makes 12
500g cold leftover paella or shop-bought50g plain flour2 eggs, beaten75g dried breadcrumbs1 tsp smoked paprikavegetable oil or sunflower oil, for deep frying12 thin slices chorizo12 green Spanish olives
STEP 1With wet hands divide and shape the paella into 12 balls. If the paella is too loose, mix in a few tbsp breadcrumbs until it’s thick enough to roll.STEP 2Roll each ball in flour, dust off the excess, then dip in egg. Mix the breadcrumbs with the paprika and roll the balls in the crumbs, until well coated. Chill until you’re ready to fry and serve, or for at least 30 mins to allow the rice balls to firm up.STEP 3Fill a deep saucepan 3/4 full with oil. Bring up to 180C, or hot enough to brown a chunk of bread in 40 secs. Use a slotted spoon to carefully lower the arancini into the hot oil and cook for 3-4 mins until golden brown, then drain on kitchen paper. Don’t overcrowd the pan or the temperature of the oil will drop.STEP 4To serve, skewer each arancini with a folded slice of chorizo and an olive.
