PAELLA ARANCINI BITES
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...
Provided by Cassie Best
Categories Canapes, Snack, Starter
Time 40m
Yield makes 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- To serve, skewer each arancini with a folded slice of chorizo and an olive.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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