PAELLA FRITTERS

Paella Fritters image

Provided by Food Network

Time 1h40m

Yield 20 fritters

Number Of Ingredients 37

30 ounces roasted red peppers
13 1/2 ounces toasted, sliced almonds
12 ounces olive oil blend
6 ounces red wine vinegar
3 ounces whole green onions
1 1/2 ounces garlic cloves
1 1/2 ounces fresh parsley
6 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
17.5 ounces small-diced Spanish chorizo
28 ounces diced yellow onion
4 tablespoons minced garlic
Olive oil, for cooking
2 teaspoons smoked Spanish paprika
35 ounces white rice
2 teaspoons saffron
11 cups chicken stock, hot
14 ounces canned crushed tomatoes, drained
4 teaspoons kosher salt
28 ounces small-diced cooked chicken thighs
14 ounces thawed peas
3 tablespoons lemon zest
3 tablespoons chopped green onions
12 ounces manchego cheese, grated
2 eggs
18 ounces self-rising flour
17 ounces cornmeal
14 ounces cornstarch
8 1/2 ounces panko
2 ounces kosher salt
1/4 ounce ground black pepper
1/4 ounce cayenne pepper
1/4 ounce garlic powder
Pinch dried oregano
1 cup milk
Vegetable oil, for frying
1 cup arugula

Steps:

For the romesco sauce: Blend roasted red peppers, almonds, olive oil, vinegar, green onions, garlic, parsley, salt and pepper in a food processor until smooth.
For the rice: Lightly brown chorizo in a small pan.
Brown onions and garlic in olive oil in a large pan on high heat. Add smoked Spanish paprika and cook until fragrant. Add white rice and gently stir to coat, then add saffron, chicken stock, tomatoes and salt. Simmer, covered, on low heat, until rice is cooked, about 15 minutes. Remove from heat and let sit for 10 minutes, then fold in the chorizo, chicken, peas, lemon zest, green onions and manchego cheese.
For the fritters: Mix rice with 1 beaten egg, then press down tightly.
Combine flour, cornmeal, cornstarch, panko, salt, black pepper, cayenne pepper, garlic powder and dried oregano in a bowl. Stir together milk with remaining beaten egg.
Scoop the rice into balls and toss in egg wash, then finish in the dry mixture.
Bring oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer.
Fry the fritters until golden brown, 3 to 5 minutes.
Plate the fritters on top of arugula and top with romesco sauce.