Arancini with rustic tomato sauce

Arancini with rustic tomato sauce

 

As promised here is my recipe for making delicious rice balls out of leftover Paella or Risotto. Works extremely well with leftovers from both my Langoustine risotto and my Langoustine and King prawn Paella. In the pictures and videos I have used the risotto, I always intentionally make too much rice so there is plenty to make into Arancini the next day.

 

I always serve the Arancini with a rustic tomato sauce which is the perfect partner to the creamy rice. I don't skin or deseed the tomatoes, however if you wish you could blend the sauce. This is not a fine dining recipe, it is comfort food at its best.

 

 

This is the first recipe that I have written in conjunction with doing a video for my you tube channel, the link for this is below:

 

https://youtu.be/Oh19B0iOoSU

 

Or our channels

 

https://www.youtube.com/channel/UC3sdqRYt37G3ceo4aOpIHsQ

 

http://www.dailymotion.com/travelers-kitchen

 

 

 

What's needed

Leftover risotto or paella

2 eggs
Golden breadcrumbs
Oil for deep frying
2 cloves garlic
Handful of tomatoes
A medium red onion
A red pepper
1 stick celery
1 teaspoon smoked paprika
Fresh parsley (half a handful)
Fresh coriander (half a handful)
Salt and Pepper

 

 

 

Preparation

1. In one large bowl gently beat two eggs, in a second large bowl pour some golden breadcrumbs (150-200g).
2. Remove your leftover rice from the fridge. Split the rice into portions (golf ball sized) then roll and squeeze into balls. Try to make sure these are rolled nice and tight so they hold together. If you think your mixture is a little wet add a few breadcrumbs to the rice and mix.
3. One at a time take each rice ball, first dip in the egg then roll in the breadcrumbs. Repeat to 'double dip' to form a thick breadcrumb coating. You may need to add extra breadcrumbs to your bowl half way through. Drip off the excess egg in the egg bowl to avoid transferring excess to the breadcrumb bowl.
4. Once you have done them all put them in the fridge for around an hour.
5. Prepare your tomato sauce next. Finley chop a red onion, red pepper, 2 cloves garlic, a stick celery, a handful of tomatoes (I use a mixture of varieties), some parsley and some coriander.
6. Put a large deep pan of oil on to heat, it needs to be deep enough to cover the Aranchini otherwise they will not cook evenly. To test it is hot enough- it should brown a cube of bread in less than 1 minute.

 

 

 

 

Get cooking

1. First cook your tomato sauce. Heat a little olive oil in a large saucepan.
2. Fry the garlic, pepper, onion, celery and tomatoes until softened. Add seasoning and a teaspoon of smoked paprika.
3. Add 150ml water, the chopped herbs then simmer for 10-15 minutes on a low heat.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
4. Next it is time to fry the Arancini
5. One at a time add the Aranchini into the hot oil, try to keep them spaced apart.
6. Fry on a medium heat for 4-6 minutes until they turn a golden brown colour (as shown below). Transfer them to a large plate with kitchen paper to drain excess oil.
7. Serve on a bed of the rustic tomato sauce. enjoy. If you wish add some grated parmesan.