Name: Paella arancini bites
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: makes 12
Cuisine: Spanish
Ingredients: 500g cold leftover paella or shop-bought; 50g plain flour; 2 eggs beaten; 75g dried breadcrumbs; 1 tsp smoked paprika; vegetable oil or sunflower oil, for deep frying; 12 thin slices chorizo; 12 green Spanish olives

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Paella arancini bites

Paella arancini bites

Cassie Best

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makes 12

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 5 out of 5.5 ratingsRate

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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...

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Ingredients

Nutrition

Units:

MetricUS

500g cold leftover paella

or shop-bought
50g plain flour
2 eggs

beaten
75g dried breadcrumbs
1 tsp smoked paprika
vegetable oil

or sunflower oil, for deep frying
12 thin slices chorizo
12 green Spanish olives

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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.

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