PAELLA ARANCINI BITES
These crispy paella bites make the perfect canapé for a Spanish-style party. We predict they're the new deep-fried mac 'n' cheese, watch this space...
Provided by Cassie Best
Categories Canapes, Snack, Starter
Time 40m
Yield makes 12
Number Of Ingredients 8
Steps:
- With wet hands divide and shape the paella into 12 balls. If the paella is too loose, mix in a few tbsp breadcrumbs until it's thick enough to roll.
- Roll each ball in flour, dust off the excess, then dip in egg. Mix the breadcrumbs with the paprika and roll the balls in the crumbs, until well coated. Chill until you're ready to fry and serve, or for at least 30 mins to allow the rice balls to firm up.
- Fill a deep saucepan 3/4 full with oil. Bring up to 180C, or hot enough to brown a chunk of bread in 40 secs. Use a slotted spoon to carefully lower the arancini into the hot oil and cook for 3-4 mins until golden brown, then drain on kitchen paper. Don't overcrowd the pan or the temperature of the oil will drop.
- To serve, skewer each arancini with a folded slice of chorizo and an olive.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
PAELLA ARANCINI
Paella arancini. A savvy and sassy little appetizer that's inspired by classic Italian arancini but tastes contemporary as heck.
Provided by Louise Pickford
Categories Appetizers
Time 2h20m
Number Of Ingredients 21
Steps:
- Heat the oil in a 10-inch (25-cm) paella pan, a large wok, or a wide Dutch oven and cook the garlic over low heat for 5 minutes until softened. Add the tomato, paprika, and a little salt and black pepper, and cook for 5 minutes. Stir in the prawns or shrimp, then the rice. Add the stock, bring to the boil and simmer gently for about 20 minutes over low heat, until the rice is al dente and the stock absorbed. Let cool to room temperature and then cover and refrigerate the paella for 1 hour.
- Meanwhile, gently fry the almonds and hazelnuts in a large saucepan with 2 tablespoons of the oil over medium heat until golden, then remove with a slotted spoon. Add the garlic to the pan and cook until soft, about 2 minutes. Then add the tomato to the pan and cook for 5 minutes more. Transfer the tomato mixture to a blender or food processor, add the nuts, bread and red pepper, and blend until smooth, about 30 seconds. With the blender still running, gradually add the remaining 3 tablespoons oil and the vinegar until a smooth sauce forms. Add the Espelette or cayenne pepper and salt to taste.
- Beat 1 egg and work it into the chilled rice mixture until combined. Shape into 20 balls about the size of golf balls.
- Beat the other 2 eggs in a shallow dish. Place the flour and breadcrumbs in separate small bowls. Dust each ball lightly with flour, dip into the egg and then coat with breadcrumbs.
- Pour enough sunflower oil in a wok or saucepan to measure about 2 inches (5 cm) in depth. Heat it until a cube of bread added to the oil crisps in 20 seconds, then add the arancini in batches of 5 or 6 at a time. Fry the arancini, turning them occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels or a brown paper bag. Place on a warmed serving dish. Repeat with the remaining arancini.
- Serve the paella arancini as soon as possible with the romesco sauce in a dish on the side.
Nutrition Facts : ServingSize 1 portion, Calories 273 kcal, Carbohydrate 16 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, TransFat 0.004 g, Cholesterol 41 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g
AUTHENTIC PAELLA VALENCIANA
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Provided by Jason Nelson
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g
ARANCINI
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.
Provided by DEBMCD
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 18
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g
DIPASQUALE'S ARANCINI
Provided by Food Network
Categories side-dish
Time 3h40m
Yield about 4 to 6 arancini balls
Number Of Ingredients 18
Steps:
- For meat portion: Saute onion, celery and carrot with olive oil until translucent. Add ground beef and season with salt and white pepper to taste. Once beef is added, with a wooden spoon, break down any chunks, the beef should be as fine as possible. Add tomato paste. Once the ground beef and tomato paste begin to simmer, turn down heat to low and cook for 30 minutes. If mixture begins to stick, add a touch of water. Add peas once cooked. Let cool in refrigerator for at least 2 hours.
- For rice portion: Heat 3 tablespoons of olive oil in medium sized skillet over medium heat. Add rice (stir until evenly coated with oil. Add half of chicken broth and saffron, stirring continually. Once broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all the broth has been absorbed, add cheese and pepper, the rice should be tender but "Al Dente". Pour rice onto a baking sheet and place in refrigerator for at least 2 hours. Rice should be able to form into a ball once cooled properly.
- For assembly: Take handful of cooled rice, flatten while forming an indent in middle of the ball. Take a teaspoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice. Take another half of handful or so of rice and finish forming the rice ball. Once all rice balls are formed, dip each into water and flour mixture (combine 1 cup of flour and 1 1/4 cups of warm water with a pinch of salt and pepper), once evenly coated in flour mixture, coat in plain bread crumbs. In a deep-fryer, fry rice balls on medium to high heat until golden brown.
DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
Steps:
- Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
- In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
- Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
- Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
- Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
PAELLA ARANCINI RECIPE
Our seafood-studded paella arancini transforms the Spanish dish into manageable bites. Make our Test Kitchen's recipe!
Provided by Tasting Table Staff
Categories Appetizer
Time 1h25m
Number Of Ingredients 19
Steps:
- In a medium sauté pan over medium heat, cook the sausage until browned, about 2 minutes. Remove the cooked sausage from the pan with a slotted spoon and let drain on a paper towel-lined plate. Chop the sausage into a ¼-inch dice. Add the onion, bell peppers and garlic to the same pan and cook until they begin to soften, about 5 minutes. Add the tomato paste, paprika and saffron and cook, stirring continuously, until the tomato paste has caramelized, about 2 minutes. Stir in the rice and mix thoroughly, then add the white wine and cook until completely absorbed, about 1 minute. Reduce the heat to low and add the chicken stock. Gently move the rice mixture with a spatula to evenly distribute the stock and cook, uncovered, for 10 minutes.
- Place the cooked sausage, shrimp and clams evenly over the rice mixture and continue to simmer over low heat until the seafood has been cooked through, about 20 to 25 minutes. Remove the cooked seafood and let cool in the refrigerator.
- Continue to cook the rice over low heat until all of the stock has been absorbed and the rice is tender, about 5 minutes more. Season to taste with salt and pepper, then spread over a parchment-lined tray and refrigerate until cool. Once the seafood is cool enough to handle, remove the shells from the shrimp and clams and discard. Roughly chop the clams and shrimp and fold into the cooled rice mixture. With a 1-inch ice cream scoop, form the chilled rice mixture into balls and transfer to a parchment-lined baking sheet.
- In a medium saucepan, heat the oil to 350°. Add the flour to a shallow baking dish or cake pan. Put the panko breadcrumbs in a second shallow baking dish. In a third shallow baking dish, whisk together the eggs with ¼ cup of water until well combined. Dip each ball in the flour, rolling to coat, then dip into the beaten egg, allowing the excess egg to drip off. Finally, roll in the balls in breadcrumbs, shaking to remove any excess. Return the dredged balls to the parchment-lined baking sheet.
- Add arancini to the hot oil in small batches and fry, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels and season with salt. Serve warm.
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