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Ingredients
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Saffron Rice Cakes
Shrimp Topping & Garnish
Pan & Frying
Method
Saffron Rice Cakes
- 1
Bloom saffron
Place saffron threads in a small bowl and pour 2 tablespoons hot water over them. Let steep for 10 minutes to release color and aroma.
- 2
Cook aromatics
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and smoked paprika and cook for 30 seconds until fragrant.
- 3
Toast rice
Add 1.5 cups short-grain rice to the pan and stir to coat for 1–2 minutes to lightly toast the grains.
- 4
Add stock and saffron
Carefully pour 3 cups hot stock and the saffron with its soaking liquid into the pan. Stir once, increase heat to bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes. Do not stir frequently.
- 5
Finish rice
When rice is cooked, remove from heat. Stir in 1 tbsp melted butter (or extra olive oil), salt, black pepper, and the optional frozen peas. Spread rice on a rimmed baking sheet or wide plate to cool and allow excess steam to escape, about 15–20 minutes.
- 6
Bind the rice
Once rice is warm (not hot), transfer to a bowl. Stir in the beaten egg and 2 tablespoons flour, mixing thoroughly. The mixture should hold together when pressed; if too wet, add up to 1 more tablespoon flour.
- 7
Form cakes
Using a 1.5–2 inch cookie cutter or spooning and shaping with your hands, form about 18–20 small rice cakes (Paella Bites). Press firmly so they hold together. Place formed cakes on a tray and refrigerate for at least 20 minutes to firm up (helps retain shape during frying).
- 8
Optional bake before frying
For a lighter finish, preheat oven to 375°F (190°C) and bake the chilled cakes on a lightly oiled sheet for 8–10 minutes to set the exterior before frying. Allow to cool slightly.
Shrimp Topping & Garnish
- 9
Prepare shrimp
Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 tsp smoked paprika, and 1/2 tsp salt. Let marinate 5–10 minutes while rice cakes chill.
- 10
Pan Frying & Assembly
- 11
- 12
Fry rice cakes
Working in batches, fry chilled rice cakes 2–3 minutes per side, until golden brown and crisp. Use a spatula to press gently for even contact. Avoid overcrowding. Transfer to a plate lined with paper towels to drain excess oil.
- 13
Assemble bites
Place one crisp rice cake on a serving tray. Top each cake with one cooked shrimp (if shrimp are small, use 1–2 per cake). Spoon a few peas or a small smear of aioli (optional) on the rice cake before placing the shrimp for contrast. Sprinkle with additional chopped parsley and a light dusting of smoked paprika.
- 14
