Name: Paella croquettes
Cook time: 50 min
Total time: 50 min
Ingredients: 1 cup white long-grain rice; 2 cup chicken stock; 1 dried bay leaf; 1 teaspoon ground turmeric; 2 teaspoon olive oil; 1 clove garlic, crushed; 1 medium red onion, chopped coarsely; 1 cured chorizo sausage, coarsely chopped; 100 gram smoked chicken, coarsely chopped; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/4 cup plain flour; 2 eggs, lightly beaten; 1 tablespoon milk; 1 cup packaged breadcrumbs; vegetable oil, for deep frying

Ingredients

1 cup white long-grain rice

2 cup chicken stock

1 dried bay leaf

1 teaspoon ground turmeric

2 teaspoon olive oil

1 clove garlic, crushed

1 medium red onion, chopped coarsely

1 cured chorizo sausage, coarsely chopped

100 gram smoked chicken, coarsely chopped

1 tablespoon finely chopped fresh flat-leaf parsley

1/4 cup plain flour

2 eggs, lightly beaten

1 tablespoon milk

1 cup packaged breadcrumbs

vegetable oil, for deep frying

Method

1.In a medium saucepan, combine rice, stock, bay leaf and turmeric; bring to the boil, stirring. Reduce heat; simmer, covered, about 12 minutes or until rice is tender. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork, discard bay leaf; cool.

2.Meanwhile, in a large frying pan, heat olive oil; cook garlic, onion and chorizo, stirring, until onion softens; cool.

3.Blend or process rice, chorizo mixture, chicken and parsley until ingredients come together; season to taste. With wet hands, shape ¼ cups of rice mixture into croquettes. Toss croquettes in flour; shake off excess. Dip in combined eggs and milk, then in breadcrumbs. Place croquettes on baking-paper-lined tray; cover, refrigerate 30 minutes.

4.In large saucepan, heat vegetable oil; deep-fry croquettes, in batches, until browned lightly.

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