'nduja Croquetas Recipe
spicy prosciutto, Spanish bomba rice, aioli, pecorino
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Ingredients
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Croquetas
Method
Preparation
- 1
Cook the Rice
In a saucepan, bring the chicken or vegetable broth to a boil. Add the bomba rice, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed. Let it cool.
- 2
Prepare the Filling
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent. Stir in the nduja and cook for 2-3 minutes until it melts into the mixture. Add the cooked rice and pecorino cheese, stirring until well combined. Season with salt and black pepper. Remove from heat and let cool.
- 3
Form the Croquetas
Once the mixture is cool, take a tablespoon of the mixture and shape it into small balls or oval shapes. Dip each croqueta in the beaten eggs, then roll in breadcrumbs to coat.
- 4
Fry the Croquetas
In a deep pan, heat oil for frying over medium-high heat. Fry the croquetas in batches until golden brown and crispy, about 3-4 minutes each side. Transfer to a plate lined with paper towels to drain excess oil.
