Daydreaming about Spring with Arancini

 Well, kind of.

I eat Paella a lot. Once a month, at least. Despite sounding fearsome, it’s such an easy meal to make and it’s our default for a hearty weekend meal when we can’t quite be bothered to spend time in the kitchen. As a dish, it’s pretty much perfect; cooked in one dish, to be eaten communally with a big serving spoon and warmed dishes and ridiculously adapatable – you want Chicken and Chorizo? OK. Rabbit and plump, black Olives? Sure. Green Beans, Tomatoes and Pepper. You got it. Adjust to taste, and enjoy.

There’s leftovers, of course. There always is these days; thoughts turning to how many meals can I get out of this borne out of not only frugality but of the wish not to eat well the day after, too. Arancini is the perfect way to transform Paella and Risotto into another cheeky little snack. This leftover imposter isn’t true Arancini; but it’s perfect finger food to enjoy with a beer.

All you need do is take your leftover Paella (in this case, seafood – Prawn, Mussels and Chorizo), and chill overnight in a sealed tub or jar. When ready, chop any larger parts of meat or fish smaller, and grate lots of cheese into it – I had some Manchego left over and that was perfect . Roll the rice into balls, and then roll in seasoned flour, beaten egg, and breadcrumbs.

Drop into hot oil and watch them. As soon as they turn a darker shade of brown, they are done. Keep an eye on them – they cook quickly. Drain well on kitchen paper, and eat as soon as you can with another sprinkling of salt, some lemon, and a dipping sauce of Mayonnaise blended with smoked Paprika, a minced Garlic clove, and a splash of Tabasco.

Beer-wise, you want something crisp and cool, something to cleanse the palate and refresh after the oil, salt ,and cheese. Hop Studios Pilsner  – see previous post for full tasting notes – is perfect. Cool, long, chilled and way, way too easy to drink. Eat with hands immediately and look forward to Spring.


About leighgoodstuff

Blog: I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass.

Posted on 04/01/2013, in Beer and Food and tagged , , , , , , . Bookmark the permalink. 6 Comments.

  1. Have you invented paella scotch eggs? This is genius. All you need now is a dessert rolled in breadcrumbs and you could market a three course scotch egg themed dinner.

  2. These look incredible! I will absolutely steal this recipe from you. (Also, I’ve never made paella, so I now have 2 reasons to try!)

  3. Leigh, Christmas pressure is over, I am now fully computer’d up again and should be a regular visitor once more. These look amazing and so simple too. I don’y make paella very often nor risotto, no idea why, but when I do I will be making extra for sure.

    As an idea what about left over Chinese rice dishes too, throw a few extra prawns or chicken in there and serve with sweet chilli sauce or similar. (Indian rice?)

    • Phil, should all work although if it’s takeaway rice there may not be enough starchiness left after frying to bind it together. However, the cheese could remedy that. only one way to find out….

%d bloggers like this: