Crispy Chorizo Paella Bites

Method

1. Steep the saffron in 3 tbsp of warm stock for 10 minutes. Dice the chorizo into 5 mm pieces and finely chop the onion and garlic. Cut the mozzarella into 1.5 cm cubes (4 per serving) and keep them in the fridge.

   Add in this stepSaffron (or ¼ tsp turmeric) 1 pinchChicken stock 420 mlChorizo, casing removed 50 gOnion 40 gGarlic cloves 1Mozzarella, in 1.5 cm cubes 40 g

2. Put the olive oil and chorizo in a 18 cm pot over medium heat. When it releases its orange oil, add the onion and garlic and cook until translucent, 4 min in total.

   Add in this stepOlive oil 1 tbsp

   medium heat

3. Add the rice and paprika and stir for 1 minute, then pour in the rest of the stock and the saffron water. Once it bubbles, lower to medium-low heat and cook for 17 min, stirring and scraping the bottom every 2 to 3 minutes, until the rice is tender and almost dry and holds its shape on a spoon. Stir in the parsley and season with salt. Unlike paella, you stir here on purpose: it releases starch so the balls hold together.

   Add in this stepBomba rice (or medium-grain rice) 120 gSmoked paprika ½ tspChopped flat-leaf parsley ½ tbspSalt to taste

   medium-low heat

4. Spread the rice 2 cm thick on a wide plate or tray, cool for 10 minutes, then chill in the fridge for 30 min until cold and firm.

5. With wet hands, take a golf-ball-sized portion (about 45 g), flatten it, put a mozzarella cube in the middle, close it up and roll into a smooth ball. Coat in flour, then egg beaten with 1 tbsp water, then panko, pressing the crumbs on.

   Add in this stepAll-purpose flour 25 gEggs 1Panko breadcrumbs 50 g

6. Pour the oil into a deep 16 cm pot to a depth of 4 cm (no more than one-third full) and heat over medium-high heat to 175°C. No thermometer? A panko crumb should sizzle and float up immediately.

   Add in this stepVegetable oil for frying 800 ml

   medium-high heat

7. Fry in 2 batches for 3 min each, turning, until deep golden all over. Adjust the heat to around medium heat so the oil stays near 175°C, and let it recover between batches. Drain on a rack.

   medium heat

8. Mix the mayonnaise, grated garlic, smoked paprika and 1 tsp lemon juice into an allioli. Let the bites cool 2 minutes (the cheese inside is very hot), sprinkle with parsley and serve with lemon wedges and the allioli.

   Add in this stepMayonnaise 3 tbspFinely grated garlic for the allioli ½ tspSmoked paprika for the allioli 1 pinchLemon ½Chopped flat-leaf parsley ½ tbsp