Paella croquettes

Paella croquettes
12 Item



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.