Spanish skewers
A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance
Paella arancini bites
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 12
Skip to ingredients
- 500g cold leftover paellaor shop-bought
- 50g plain flour
- 2 eggsbeaten
- 75g dried breadcrumbs
- 1 tsp smoked paprika
- vegetable oilor sunflower oil, for deep frying
- 12 thin slices chorizo
- 12 green Spanish olives
Nutrition: per serving
- kcal212
- fat13g
- saturates2g
- carbs16g
- sugars1g
- fibre1g
- protein7g
- salt0.8g
Method
step 1
With 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 2
Roll 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 3
Fill 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 4
To serve, skewer each arancini with a folded slice of chorizo and an olive.
