Crispy Paella Balls Recipe

Tapas

1. 1

   Prep aromatics

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, and red pepper; sauté until onion is translucent, about 3-4 minutes. Remove from heat and let cool slightly.

2. 2

   Combine filling

   In a large bowl, combine the cooked paella rice, diced chicken, chopped shrimp, peas, sautéed onion and pepper. Stir in saffron, smoked paprika, salt, and pepper.

3. 3

   Bind the mixture

   Beat 1 of the eggs and mix into the paella mixture to help bind. Chill the mixture in the fridge for 15 minutes to firm up.

4. 4

   Shape balls

   With wet hands, scoop about 1.5 tablespoons of the mixture and shape into 1.5-inch balls.

5. 5

   Set up dredging

   Place flour in a shallow dish, beat the remaining egg in another bowl, and place breadcrumbs in a third.

6. 6

   Dredge

   Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs, pressing to adhere.

7. 7

   Fry

   In a deep pan, heat 2 cups neutral oil to 350-360°F (175-180°C). Fry the balls in batches until golden and crisp, about 3-4 minutes per batch, turning as needed.

8. 8

   Drain and serve

   Transfer to paper towels to drain. Serve warm with lemon wedges.