These arancini are perfect for using up leftover seafood, as well as making use of the stock. Plus, they freeze very well for up to three months, making them perfect for any dinner parties or gatherings.
Finely chop onions, celery, garlic and chilli. Heat a large heavy based saucepan to medium. Add olive oil and fry onion, celery, garlic, chilli and thyme with a few pinches of salt until tender and translucent. Add rice and continue to fry for 2 minutes, then deglaze with white wine. Add tomatoes, smoked paprika, sweet paprika and saffron.
Keep strained stock hot in a separate saucepan. Add stock to the risotto, a ladleful at a time and stir constantly until the liquid has been absorbed before adding another ladle. Continue until all stock has been added and the rice is cooked but slightly al dente. Add some plain hot water if your stock has run out. Season to taste. Spread out on a large baking tray to cool.
Once cool, stir on the chopped flat leaf parsley, peas and chopped seafood. Take heaped teaspoons of the mix and roll into balls using wet hands. Dunk into flour, then beaten eggs and finally coat in flour. At this point, you can freeze the balls in airtight containers.
To cook, heat oil in a deep pan or deep fryer to 180C. If you don’t have a temperature gauge, throw in a small piece of bread to check that it sizzles. Fry arancini in batches for about 4 minutes, or until golden brown.
For lemon aioli, crush garlic to a fine paste in a mortar and pestle. Add lemon zest, juice and mayonnaise. Mix well and season. Serve hot arancini with a side of aioli.
Makes 50 balls
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