Paella Croquettes
Transform your favorite Spanish classic into irresistible bites with these golden, crispy Paella Croquettes! Featuring the bold flavors of saffron-infused rice, tender chicken, smoky chorizo, and succulent shrimp, these bite-sized appetizers are a delightful fusion of traditional paella and comforting croquettes. Each croquette is perfectly crisp on the outside, with a creamy, flavor-packed interior studded with sweet peas and zesty paprika. The recipe is a step-by-step journey of preparing an aromatic paella mixture, rolling it into croquettes, and frying them to golden perfection. Ideal for entertaining, these croquettes make an impressive, crowd-pleasing appetizer or snack. With keywords like "Paella Croquettes," "Spanish appetizers," and "crispy fried bites," this recipe is sure to stand out and satisfy!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 200 grams Chicken thigh (diced)
- 100 grams Chorizo (sliced)
- 100 grams Raw shrimp (peeled and deveined, chopped)
- 1 medium Onion (finely chopped)
- 3 units Garlic cloves (minced)
- 1 medium Tomato (grated)
- 150 grams Arborio rice
- 500 ml Chicken broth
- 0.5 teaspoons Saffron threads
- 1 teaspoons Sweet paprika
- 50 grams Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 100 grams All-purpose flour
- 2 units Eggs (beaten)
- 150 grams Breadcrumbs
- 1 liter Vegetable oil (for frying)
Instructions
Heat the olive oil in a large pan over medium heat. Add the diced chicken and cook for 5 minutes until browned.
Add the chorizo slices and cook for another 3 minutes, until they release their oils.
Stir in the chopped shrimp and cook for 2 minutes, just until pink. Remove the protein mixture from the pan and set aside.
In the same pan, add the onion and garlic. Sauté for 4 minutes until softened.
Add the grated tomato and cook for 3 minutes until the mixture thickens slightly.
Stir in the Arborio rice, coating it in the tomato mixture. Cook for 2 minutes.
Pour in the chicken broth, saffron threads, and sweet paprika. Stir well and bring the mixture to a simmer.
Cook the rice for 18-20 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
Stir in the peas, cooked chicken, chorizo, and shrimp. Season with salt and pepper. Cook for another 2 minutes, then transfer the mixture to a large tray and spread it flat to cool completely.
Once the mixture is cool, scoop about 1 heaping tablespoon of the rice mixture and roll it into a ball. Repeat with the remaining mixture to form approximately 24 croquettes.
Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each croquette in the flour, dip in the beaten eggs, and coat in breadcrumbs. Place them on a tray.
Heat the vegetable oil in a deep pot to 180°C (350°F). Fry the croquettes in batches for 2-3 minutes until golden and crispy.
Remove the croquettes from the oil with a slotted spoon and let them drain on a plate lined with paper towels.
Serve the Paella Croquettes warm as an appetizer or snack. Enjoy!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
