Saffron Paella Bites

By: Raquel Neofit

These crispy little balls are incredibly delicious however incredibly basic. You can double this dish and have a serving for supper, then make the balls with the other half.

Ingredients

Pinch saffron
3 cups veggie stock
A coupleof sprigs thyme
1 cup raw paella rice
2 cloves garlic, crushed
Salt & pepper
2 cups water
2 cups breadcrumbs
2 tablespoon olive oil

Method

Place saffron, stock and thyme in a pan and bring to a simmer.
Heat a paella pan or frying pan over medium heat. Add rice, garlic, salt and pepper and prepare, stirring, for a couple of minutes.
Add equip, stir to integrate, pop on a cover and cook for about 25 minutes or upuntil rice is simply prepared through.
Remove from heat and cool.
Place water and crumbs in bowls.
Roll the paella into golf-ball-sized balls dip it in water, then roll in crumbs.
Add enough oil to fill 2cm up the side of a pan and heat over medium heat.
Once the oil reaches about 180°C, thoroughly location the croquettes and cook on each side till golden for a coupleof minutes. Drain on a paper towel.
Serve with your preferred dip.