VEGETARIAN PAELLA ‘ARANCINIS’ WITH PIMENTON ALIOLI
Recipe Created By:
Paul Gayler
Serves
4
ready in
70 minutes
difficulty
Medium
What you will need
- 175g Riso Gallo Arborio Risotto rice
- 2 tb olive oil
- 1 peeled onion and finely chopped
- 1 crushed garlic clove
- 1 small red pepper – deseeded and cut into small into cubes
- 2 large tomatoes skinned and deseeded and chopped
- ½ tsp smoked paprika (pimenton)
- good pinch of saffron
- 800 ml vegetable stock
- 75g green beans trimmed and cut into slices
- 100g fresh or frozen peas
- 1 courgette cut into small cubes
- 1 lemon cut into wedges to garnish
- sunflower oil for deep frying
- 2 beaten eggs
- plain flour
- fresh white breadcrumbs.
For the Alioli
- 125ml good quality mayonnaise
- 1 crushed garlic clove
- 1tsp smoked paprika
- little squeeze of lemon juice
How to prepare:
Heat the stock in a pan until boiling.
Heat the olive oil in a heavy based pan, when hot add the onion, peppers, green beans and courgettes and cook over medium heat until softened, about 5-6 minutes, then add the saffron and tomatoes. Add the smoked paprika, cook for further 2 minutes.
Add the rice and mix well together with the vegetables, add the stock and peas and simmer gently for 15- 17 minutes until the rice is cooked.
Transfer to a tray and spread the rice out to go cold. Season to taste.
The rice is easier to handle and shape when it is completely cold.
Meanwhile make the aioli sauce by mixing all the ingredients together in a bowl, season to taste.
Using your hands shape the rice into 12 x 35g equal size balls. Dip each into flour, then into the beaten egg and finally roll them in the breadcrumbs, ensuring they are well coated.
Heat the oil in a fryer or large pan to 325f, then cook the rice balls until golden and crispy. Drain on kitchen paper to remove excess grease. Do not overcrowd the pan, you may need to do them in batches.
Serve with the alioli sauce and lemon to garnish.
