Servings
28
Prep time
Cook time
Recipe
Ingredients
- Pinch saffron
- 3 cups vegetable stock
- A few sprigs thyme
- 1 cup uncooked paella rice
- 2 cloves garlic, crushed
- Salt & pepper
- 2 cups water
- 2 cups breadcrumbs
- 2 tbsp olive oil
Method
- Place saffron, stock and thyme in a saucepan and bring to a simmer.
- Heat a paella pan or frying pan over medium heat. Add rice, garlic, salt and pepper and cook, stirring, for a couple of mins.
- Add stock, stir to combine, pop on a lid and cook for about 25 mins or until rice is just cooked 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, carefully place the croquettes and cook on each side until golden for a few mins. Drain on a paper towel.
- Serve with your favourite dip.
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