Smoky Spanish Arancini with Aioli
Deliciously smoky Spanish grain balls, with a melting mozzarella middle and served with aioli. A great starter or snack!
By Sophie Michell, our Wellbeing Chef
Suitable for vegetarians
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
1.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.
2.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.
3.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.
4.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.
5.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.
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