These croquettes filled with paella rice are ideal to use up leftover paella or as a tasty Spanish snack at a party.
Prepare the paella according to the recipe and let it cool down in the fridge. It is ideal if you have leftover paella that is already in the fridge. Make sure that there are not too large pieces, vegetables, shrimp, fish or other ingredients, cut them finely if necessary.
Add 100 gr flour to the paella to make it firmer. If it is still soft or very sticky, it must be cooled even better, possibly in the freezer. Put the rest of the flour on a plate. Also put the breadcrumbs on a separate plate and beat the eggs on a third plate.
Take a little (about 3 tablespoons) of the paella mixture and knead in the shape of a croquette with slightly damp hands. Dip it in the flour first, then the egg and then the breadcrumbs. Then again through the egg and breadcrumbs for an extra crispy layer. Repeat until everything is gone.
Heat the oil in a deep-fat fryer or pan with a thick bottom to approx. 180 degrees. Check with a small piece of bread or wooden ladle if there are small bubbles when you hold it in the oil. Add about 3 to 4 croquettes (depending on the size of the pan, but not too many at once). Bake for about 5 minutes until crispy and golden brown. Then let it drain. Delicious to serve with aioli for dipping.
Tip: Prefer vegan? Then I also have a delicious recipe online for vegetarian paella that you can use for this recipe.
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