Chorizo Croquetta Recipe

Cook potatoes

Place potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until tender, about 15–18 minutes. Drain well and return to pot; mash until smooth. Let cool slightly.

Prepare chorizo

Remove chorizo casing and finely dice. In a medium skillet over medium heat, cook chorizo until it releases fat and is slightly crisp, about 6–8 minutes. Transfer cooked chorizo to a paper towel to drain and reserve about 1 tbsp of the rendered fat. Discard excess fat, keeping enough to cook onion and flour.

Make base

In the same skillet, add butter plus reserved fat over medium heat. Add minced onion and sweat until translucent, about 4 minutes. Sprinkle 25 g flour over onions and stir to form a light roux, cook 1 minute. Gradually whisk in milk and cream until smooth and thickened, about 2–3 minutes. Remove from heat and stir in smoked paprika, chopped parsley, salt, and pepper. Fold in the cooked chorizo and the mashed potatoes until evenly combined. Taste and adjust seasoning. Chill mixture in refrigerator for at least 1 hour (or until firm enough to shape).

Shape croquetas

When chilled, shape the mixture into 24 small logs or oval croquettes (about 24–28 g each). Place on a tray and refrigerate 15 minutes to firm before breading.

Prepare breading station

Place flour in a shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl. Season flour and breadcrumbs lightly with a pinch of salt.

Bread croquetas

Dredge each croqueta in flour (shake off excess), dip in beaten egg, then press into panko to coat completely. Place on a tray and chill 10–15 minutes to help coating adhere.

Fry croquetas

Heat neutral oil in a deep pan to 175°C (350°F). Fry croquetas in batches (do not overcrowd) until golden brown and heated through, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer to a rack or paper towel-lined plate; keep warm in a low oven (100°C / 210°F) while frying remaining batches.

Blend aioli

In a blender or using an immersion blender, combine drained piquillo peppers, mayonnaise, garlic, lemon juice, smoked paprika, and salt. Blend until completely smooth. Taste and adjust salt or lemon as needed. Chill until ready to plate.

Make gel

In a small saucepan, combine lemon juice, rinsed & finely chopped preserved lemon rind, and simple syrup. Sprinkle agar-agar over the mixture and let hydrate 2 minutes. Bring to a gentle boil, whisking, then simmer 1 minute to fully dissolve agar. Remove from heat and strain through a fine mesh to remove solids if you want a clear gel (optional). Pour into a shallow container and chill until set, about 30–45 minutes. Once set, blitz with an immersion blender until smooth to create a spoonable gel. Transfer to a squeeze bottle or piping bag for plating.

Bloom saffron

Place saffron threads in warm water and let bloom 5–10 minutes. Warm the olive oil very gently (do not boil) to about 40–45°C (104–113°F), then add bloomed saffron and salt. Let steep for at least 30 minutes for color and flavor to infuse. Strain into a small bottle. Keep at room temperature; shake before using.

On each plate, smear or dot 1–1.5 tbsp of piquillo aioli. Arrange 3–4 warm chorizo croquetas per serving on the aioli. Using the squeeze bottle, place small dots or a few short lines of preserved lemon gel around the croquetas. Drizzle a few drops of saffron oil over the croquetas and around the plate. Finish with microgreens or parsley and a light dusting of lemon zest. Serve immediately.