PAELLA CAKES

Preparation Method :

• Thinly slice the squid, including the tentacles (if used) and pat dry on kitchen paper.
• Heat the oil in a large frying pan and gently fry the squid, chillies and garlic for 3 minutes.
• Add the rice and cook, stirring, for 1 minute. Add the stock and saffron and bring to the boil.
• Reduce the heat and cook gently for 15-20 minutes or until the stock has been absorbed and the rice is tender and sticky. Cool in a bowl.
• Add the peppers, peas, chicken and egg and mix well. Shape the mixture into 20 small balls.
• Lightly beat the remaining egg on a plate and put the breadcrumbs on another.
• Roll the balls in the egg and then the breadcrumbs then clench them quite firmly to make sure they are compact and not likely to fall apart.
• Heat oil to a depth of 2 inches in a large saucepan or deep-fat fryer until a few breadcrumbs sizzle on the surface.
• Fry the paella balls for about 3 minutes, in 2 batches, until they are crisp and golden.
• Drain on kitchen paper and serve.