Prep time:
Cook time:
Total time:
Serves: 6
These crispy paella balls are similar to the Italian Arancini. Not only is it a great way to use leftover paella, they make a delicious tapa or can be made into an entire second night's dinner. This pairs beautifully with our Reserva Spanish Red Blend.
Ingredients
- 2 cups Paella
- 3 eggs
- ¼ cup flour
- 1 cup Panko
- Marinara Sauce
- Manchego Cheese
- Olive Oil
Instructions
- Sort through your paella and finely chop the meats into smaller bits.
- Beat one of the eggs and mix into the chilled paella mixture.
- Shape into small, firm balls (golf ball size).
- Prepare 3 plates with the flour, panko and two whisked eggs.
- Roll the balls in flour, egg, then coat with panko. Set aside.
- Heat the olive oil in a large frying pan (about 1 inch deep).
- Fry the balls until golden and crispy, set on a paper towels to drain.
- Meanwhile, heat the Marinara sauce.
- Serve the paella balls on top of the sauce on a white bowls or a platter for sharing.
- Garnish with a generous amount of shaved Manchego.
Notes
These reheat really well in an air fryer!
Mix with the egg in a large bowl. Dip in flour, egg then panko. It gets messy, so be ready!
You can serve as a tapa on a big platter, or in individual bowls. I like to use a high quality Marinara sauce with some extra fried garlic slices mixed in.
