Saffron Rice Cakes

Makes: 18 rice cakes

Ingredients:

4-6 cups homemade or low-salt chicken stock
olive oil, for frying
1 red onion, finely chopped
3 garlic cloves, very finely chopped
3 slices jamón, prosciutto, or jambon, finely chopped
1/4 teaspoon smoked paprika
1/4 teaspoon sweet paprika
pinch of saffron threads
1 1/2 cups Calasparra or paella rice
1 tablespoon tomato paste
1/4 cup fino (dry) sherry
6 pitted black olives, finely chopped
2 pimientos del piquillo, finely chopped
2 tablespoons finely chopped Italian parsley
1/2 cup grated Manchego cheese
all-purpose flour, for coating
lemon wedges (optional), to serve
mayonnaise (optional), to serve

Directions:

Bring the stock to a boil over high heat, then immediately reduce the heat to a very gentle simmer.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and cook for 6-8 minutes, stirring occasionally, until lightly golden. Stir in the garlic, jamón, smoke and sweet paprika, and saffron. Cook for 1 minute. Add the rice and stir for 2 minutes, or until the grains are well coated and a little opaque. Stir in the tomato paste and sherry and cook for 1 minute, then add 1/2 cup of the hot stock and stir until it is completely absorbed into the rice. Keep adding the stock, 1/2 cup at a time, stirring constantly until all the stock has been absorbed and the rice is tender- this should take about 25 minutes.

Allow the rice to cool slightly, then stir in the olives, pimiento, parsley, and cheese. Season to taste, then empty into a bowl. Allow to cool a little more, then cover and refrigerate for 2 1/2 -3 hours, or until completely cold.

Taking about 2 tablespoons at a time, form the rice mixture into 18 patties. Pour enough oil into a large nonstick frying pan to cover the base by 1/16 inch and place over medium heat. Lightly coat the rice cakes with flour, then cook in three batches for 5 minutes on each side, or until crisp, golden, and heated through. Serve with lemon wedges or a dollop of mayonnaise.

Note: This recipe also makes a great risotto for four. As soon as you have finished adding all the stock, stir in the olives, pimiento, parsley, and cheese, and then serve immediately, perhaps sprinkled with some sautéed chorizo slices.

From Thenest.com  Posted by Mags