Paella Croquettes Recipes

THE ULTIMATE PAELLA

Steps:

• Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
• Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
• In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

PAELLA CROQUETTES

Steps:

• Put rice in a large pot along with bullion cube, bay leaf garlic, olive oil and saffron/turmeric.
• Pour heated stock/water over the mixture.
• Bring the mixture to a boil.
• Lower the heat and simmer until all the water is absorbed (about 17 minutes).
• Remove from heat remove the bay leaf and allow the rice mixture to cool.
• Mince the meats in a food processor and add to the rice mixture.
• The mixture should be a little moist enabling you to roll medium balls.
• If it is too wet, add a little breadcrumbs or flour.
• Form the rice mixture into medium size balls and roll them in the seasoned flour until they are lightly covered.
• Roll them in the egg wash and then the breadcrumbs.
• (These may be refrigerated overnight).
• Deep fry in hot oil (365°F/185°C) until lightly golden and crispy.
• Sprinkle with parsley and serve.