Croqueta De Choco Y Croqueta De Wagyu Recipe

Prepare the cuttlefish

Pat cuttlefish dry and dice into small pieces (3–5 mm). Season lightly with a pinch of salt and set aside.

Sauté aromatics

In a heavy skillet over medium heat, warm olive oil and 30 g of butter. Add the finely chopped onion and cook gently for 6–8 minutes until translucent but not browned. Add minced garlic and cook 30 seconds.

Cook cuttlefish

Increase heat to medium-high, add the diced cuttlefish and sear briefly 2–3 minutes until opaque and just cooked. Remove about 2 tablespoons of the cooked cuttlefish and set aside (to add texture later). Reduce heat to medium.

Make roux

Stir in 80 g flour to the pan with the remaining butter and cook for 1–2 minutes to eliminate raw flour taste, stirring constantly.

Incorporate liquids

Slowly whisk in the warmed milk and seafood stock in two additions, ensuring a smooth béchamel-like sauce. Cook, stirring continuously, until the mixture is thick and pulls away from the pan sides (~5–8 minutes).

Finish croquette base

Stir the reserved cuttlefish pieces back in along with chopped parsley, lemon zest, sea salt, and black pepper. Taste and adjust seasoning. Remove from heat and spread the mixture into a shallow dish. Cover surface with plastic wrap to prevent skin forming and chill in refrigerator until firm, at least 3 hours (preferably overnight).

Form croquettes

When firm, scoop tablespoons of mixture and shape into oval croquettes (about 24–30 g each). Place on a tray and chill 20–30 minutes to firm up for easier breading.

Breading

Set up a dredging station: flour, beaten eggs, and fine breadcrumbs. Lightly dust each croquette in flour, dip into beaten eggs, then coat evenly in breadcrumbs. For an extra-crispy crust, double-dip: chill again 10 minutes, then repeat egg and breadcrumb step.

Fry croquettes

Heat neutral oil in a heavy saucepan or fryer to 170–175°C (340–350°F). Fry croquettes in small batches until golden brown, about 2.5–3 minutes, turning if necessary. Drain on paper towels and keep warm in a low oven (90–100°C) while frying remaining batches.

Prepare wagyu

If not pre-minced, finely mince or very small dice the wagyu. Season lightly with salt and pepper.

Brown wagyu and aromatics

In a skillet over medium-high heat add olive oil and 20 g butter. Add shallot and cook until soft (3–4 minutes). Add the wagyu and sear briefly just to render some fat and color (1–2 minutes). Deglaze with the white wine and reduce until almost evaporated.

Make roux and combine

Reduce heat to medium, stir in 60 g flour and cook 1–2 minutes. Gradually whisk in warmed milk and beef stock until smooth and thickened into a creamy béchamel-meat mixture (~4–6 minutes). Stir in grated Parmesan, thyme, soy sauce, remaining butter (if desired), and adjust seasoning with salt and pepper. Remove from heat.

Chill mixture

Spread wagyu bechamel into a shallow dish, press a piece of plastic wrap onto surface, and chill until firm (3 hours or overnight).

Form and bread

Shape chilled mixture into small cylinders or ovals (approx. 24–30 g each). Set up dredging station: flour, beaten egg, and panko breadcrumbs. Dredge each croquette in flour, dip in egg, then coat thoroughly in panko. For extra crunch, repeat egg and panko coating once more and rest in fridge 20 minutes.

Fry croquettes

Heat oil to 170–175°C (340–350°F). Fry wagyu croquettes in batches until golden and crisp, about 2.5–3 minutes. Drain on paper towels and keep warm.

Make quick garlic alioli (if making)

For a simple alioli: in a bowl combine mayonnaise (100 g) with crushed garlic, lemon juice, a pinch of salt and whisk until smooth. Taste and adjust acidity/salt. Alternatively use store-bought garlic alioli (150 g) and thin slightly with a teaspoon of lemon juice or water if needed for easier plating.

Prepare nori, cecina, membrillo and parmesan

Lightly toast the nori sheet over flame or in a dry pan until crisp, then cut into very thin strips or crumble into flakes. Cut membrillo into small 1 cm cubes. Fold or roll thin cecina slices into small decorative pieces. Grate remaining Parmesan finely.

Assemble

On each plate place a small smear or quenelle of alioli. Arrange 2–3 croquetas de choco and 2–3 croquetas de wagyu beside the alioli. Scatter a few nori strips or flakes over the choco croquettes to echo the seafood. Tuck a piece of cecina and a cube of membrillo near the wagyu croquettes to provide sweet-salty contrast. Finish with a light dusting of grated Parmesan over the wagyu croquettes and scatter microgreens or chives for freshness.

Serve

Serve immediately while croquettes are hot and crunchy. Provide extra alioli on the side.