spicy prosciutto, Spanish bomba rice, aioli, pecorino

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.

Cook the Rice

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.

Prepare the Filling

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.

Form 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.

Fry the Croquetas

Spanish bomba rice

Chicken or vegetable broth

Nduja (spicy spreadable salami)

Pecorino cheese, grated

Onion, finely chopped

Garlic, minced

Eggs, beaten

Breadcrumbs

Olive oil

Salt

Black pepper

Aioli

'Nduja Croquetas

Make 'Nduja Croquetas Recipe in just 1h . spicy prosciutto, Spanish bomba rice, aioli, pecorino

'nduja Croquetas Recipe

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