Spanish Rice Arancini Recipe

Prepare rice base

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

Sweat aromatics

In a medium heavy‑bottomed saucepan, heat 2 tbs olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and diced red bell pepper and cook 1–2 minutes until fragrant.

Toast rice & build flavor

Add the drained rice to the pan and stir 1–2 minutes to coat the grains with oil and lightly toast. Stir in the tomato paste, smoked paprika, ground cumin, and cook 30 seconds. Add the drained diced tomatoes and stir to combine.

Simmer

Pour in 4 cups stock, season with 1 1/4 tsp salt and 1/2 tsp black pepper, bring to a simmer. Cover, reduce heat to low and cook until the rice is tender and liquid is absorbed, about 18–20 minutes.

Finish rice

Remove from heat, fluff with a fork and stir in chopped parsley and cilantro (if using). Spread the rice on a rimmed baking sheet in a thin layer to cool faster and stop cooking. Chill in the refrigerator at least 2 hours or preferably overnight until the rice is cold and slightly firm — this step is important so arancini hold their shape.

Prepare filling ingredients: cube the manchego or cheddar into small 1/2" cubes. If using chorizo, cook it in a skillet over medium heat until browned and crisp, drain on paper towel, and let cool. Keep filling components refrigerated until ready to assemble.

Prepare dredging station

Set up three shallow bowls: one with the all‑purpose flour (seasoned with 1/2 tsp salt and 1/4 tsp pepper), one with the eggs beaten with 1 tbs water, and one with the breadcrumbs mixed with grated Parmesan (if using).

Form egg wash note

Beat the 3 large eggs with 1 tbs cold water until uniformly combined — this helps the breadcrumbs adhere evenly.

Shape

With chilled rice, take about 2–3 tablespoons of rice (approximately the size of a golf ball) and flatten it slightly into your palm. Place a small cube of cheese (and a pinch of chopped cooked chorizo if using) in the center. Wrap the rice around the filling, pressing to seal and shaping into a 1.5–2" ball. Repeat until all rice is used. Keep the formed balls chilled on a tray while you finish forming.

Bread

Roll each rice ball in the seasoned flour to coat lightly, shake off excess, dip into the beaten egg, then roll in the breadcrumb mixture to fully coat. For extra sturdiness, chill breaded arancini on a tray for 15–30 minutes or freeze for 10–15 minutes before frying.

Heat oil

Pour enough oil into a deep skillet or heavy pot to reach about 1.5" depth (about 1–2 cups depending on pan). Heat over medium heat until oil reaches 350°F (175°C) or a small breadcrumb dropped in sizzles immediately and browns in ~45 seconds.

Fry

Fry the arancini in batches—do not overcrowd—turning occasionally, until golden brown and crisp all over, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined rack to drain. If cheese inside needs extra melting, keep finished arancini warm in a 200°F (95°C) oven on a baking sheet while frying remaining batches.

Serve

Sprinkle with chopped parsley, serve with spicy tomato sauce or aioli and lemon wedges. Serve hot so the cheese is melty when bitten.