Croquetas Catalanas Recipe

Preheat the oven to 200°C (400°F). Slice the top off a head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until very soft and lightly browned. Let cool, then squeeze out 6 soft cloves. Reserve remaining roasted garlic for another use.

Make the aioli

In a blender or food processor add the chopped piquillo peppers, roasted garlic cloves, mayonnaise, 2 tbs olive oil, lemon juice, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Pulse until smooth and emulsified, scraping down sides as needed. Taste and adjust salt or lemon. Transfer to refrigerator to chill while you prepare croqueta filling.

In a wide heavy-bottomed saucepan or sauté pan, melt 4 tbs butter with 1 tbs olive oil over medium heat. Add the finely diced onion and a pinch of salt and sweat until translucent, about 6–8 minutes; do not brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the diced chorizo Ibérico and chorizo extremeño to the pan and cook 2–3 minutes until they release some fat and start to color. Stir in the chopped jamón curado and cook 1 minute just to warm through and bloom flavor.

Sprinkle 3/4 cup flour over the mixture and stir constantly for 2 minutes to cook the raw flour taste and form a roux. Slowly whisk in the warm whole milk, a little at a time, then add the heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer; the sauce will thicken as you whisk. Reduce heat to low and simmer, stirring constantly, for 6–8 minutes until you have a very thick, smooth bechamel that can be shaped with a spoon.

Season the bechamel with freshly grated nutmeg, 1 tsp sea salt (adjust to taste), 1/2 tsp black pepper and fold in 2 tbs chopped parsley. Taste and correct seasoning; remember the ham and chorizos add saltiness so adjust accordingly.

Spread the hot mixture into a shallow tray (8x8 or rimmed sheet) to about 1–1.25 cm (1/2 inch) thickness. Cover surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, preferably overnight, until firm.

Line a tray with parchment. Set up three shallow dishes: one with 1/2 cup flour for dredging, second with beaten eggs mixed with 2 tbs milk, third with 2 cups breadcrumbs. Keep a fork and a small spoon handy.

Scoop chilled bechamel with a tablespoon or portioner and form into traditional cigar/oval shapes (about 1.5 inches / 4 cm long). If mixture is too soft, work with wet hands or re-chill briefly. Place formed croquetas on the lined tray and chill 15–30 minutes to firm up before breading.

Dredge each croqueta first in flour, shaking off excess, then dip into the egg wash, letting excess drip, then coat evenly with breadcrumbs. For extra crispness, double-coat: chill the breaded croquetas 20 minutes, then repeat egg and breadcrumb step once more.

Pour vegetable oil into a heavy medium skillet to a depth of about 1 inch (or use a deep-fryer) and heat to 175°C (350°F). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in ~30 seconds.

Fry croquetas in batches without crowding, turning as needed, until deep golden brown and crisp, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (90–100°C / 200–210°F) while you fry remaining croquetas.

If you double-coated, fry the same as above but watch closely so the exterior crisps evenly without overcooking the interior.

Spoon a dollop of chilled aioli de piquillos onto each plate or a shared platter. Arrange 3–4 croquetas per person on top or beside the aioli. Garnish with microgreens or chopped parsley and serve with a lemon wedge for a light squeeze if desired.

Serve immediately while croquetas are hot and aioli is cool for contrast.