Paella Arancini Balls

Author: Liz Bokisch

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

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.