Paella Arancini: sumptuous seafood bites
- Sans gluten
- Sans noix
- Sans produits laitiers
Medium, ready to eat in 1 hour
As party snacks go, these are tough to beat. They’re always worth the effort, too, as guests are sure to leave impressed. Offering a delightful fusion of Italian and Spanish cuisines, these sumptuous seafood bites will transport you to the lively streets of a Mediterranean town.
Ingrédients
- 200g Arborio rice
- 500ml fish or seafood stock
- 250g mixed seafood (such as prawns, squid, and mussels), cleaned and chopped if needed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon saffron threads
- 1/4 teaspoon smoked paprika
- 60ml dry white wine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (dairy-free margarine for DF option)
- 90g grated parmesan cheese (nutritional yeast for DF option)
- 2 large eggs
- 120g breadcrumbs (gluten-free breadcrumbs for GF option)
- Salt and pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving
Méthode
- In a small bowl, steep the saffron threads in the dry white wine and set aside.
- In a medium-sized saucepan, heat the fish or seafood stock until it simmers. Keep it warm on low heat.
- In a separate large saucepan or paella pan, heat the olive oil over medium heat. Add the chopped onion and fry until translucent. Stir in the minced garlic and smoked paprika, cooking for another minute.
- Add the Arborio rice to the pan and toast it for a couple of minutes until lightly golden, stirring constantly.
- Pour the saffron-infused white wine into the rice mixture, stirring until the liquid is absorbed.
- Begin adding the warm fish or seafood stock to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked but still al dente (it should take about 15-20 minutes).
- Stir the mixed seafood into the paella rice, cooking for a few more minutes until the seafood is just cooked through. Season with salt and pepper to taste.
- Remove the paella from the heat and stir in the grated parmesan cheese (or nutritional yeast) and unsalted butter until well incorporated.
- Spread the paella onto a large baking sheet to cool completely.
- Once the paella has cooled, scoop out about 1-2 tablespoons of the mixture and shape it into small balls using your hands.
- In a shallow dish, beat the eggs. In another shallow dish, place the breadcrumbs.
- Dip each paella ball into the beaten eggs, ensuring it's fully coated, then roll it in the breadcrumbs until evenly covered. Repeat this process for all the paella balls.
- In a large frying pan or deep fryer, heat enough vegetable oil for frying over medium-high heat. Fry the paella arancini in batches until they are golden brown and crispy on the outside. Place them on a paper towel-lined plate to drain any excess oil.
- Serve the Paella Arancini hot with lemon wedges on the side for an extra burst of flavour.
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