Smoky Spanish Arancini Balls with Aioli
Ingredients
- for the arancini
- 1 x pouch of merchant gourmet smoky spanish-style grains & rice
- 100ml veggie stock
- 125g mozzarella, cut into small cubes
- 100g flour
- 3 eggs whisked up with a splash of milk
- 120g bread crumbs
- 500ml neutral oil
- for the aioli
- 1 pinch of saffron
- 50ml boiling water
- 2 cloves garlic
- 1 tsp dijon mustard
- 3 egg yolks
- 150 ml olive oil
- 150 ml vegetable oil
- squeeze of lemon juice
Preparation
Start off by making the aioli, mix the saffron with the boiling water
Then crush the garlic and whisk with the egg yolks and mustard
Gradually add the oil and whisk at the same time, add it very slowly, until the mix becomes thick, pale and glossy
Then add the saffron mix and lemon
Season and chill
Then to make the arancini (grain balls), heat the stock up in a saucepan, then add the grains
Cook for about 15 minutes on a medium heat
Then take off the heat and cool completely
When completely cooled, take about a dessert spoonful of the mix and roll into a ball, then press some of the cheese into the centre of each ball
Then roll up again and pop back in the fridge to harden
Then whisk the eggs with the milk and lay in a shallow bowl, add the flour to another bowl and the breadcrumbs to another
Take each ball and dredge through the flour, then egg, then breadcrumbs to coat
Roll again to neaten
When you are ready to eat, heat the oil up in a saucepan, very carefully, to about 160c
Carefully deep fry each one for about 8 minutes until golden brown
Then keep warm in a low heat oven, and serve with the aioli