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14 December 2012,23:43 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Thinly slice the squid, including the tentacles (if used) and pat dry on kitchen paper.
  • Heat the oil in a large frying pan and gently fry the squid, chillies and garlic for 3 minutes.
  • Add the rice and cook, stirring, for 1 minute. Add the stock and saffron and bring to the boil.
  • Reduce the heat and cook gently for 15-20 minutes or until the stock has been absorbed and the rice is tender and sticky. Cool in a bowl.
  • Add the peppers, peas, chicken and egg and mix well. Shape the mixture into 20 small balls.
  • Lightly beat the remaining egg on a plate and put the breadcrumbs on another.
  • Roll the balls in the egg and then the breadcrumbs then clench them quite firmly to make sure they are compact and not likely to fall apart.
  • Heat oil to a depth of 2 inches in a large saucepan or deep-fat fryer until a few breadcrumbs sizzle on the surface.
  • Fry the paella balls for about 3 minutes, in 2 batches, until they are crisp and golden.
  • Drain on kitchen paper and serve.


  • 300 grams prepared squid 
  • 5 tablespoons Cooking oil
  • 1 teaspoon crushed dried chillies
  • 5 garlic cloves, crushed
  • 250 grams paella rice
  • 750 ml chicken or vegetable stock
  • 2 teaspoon saffron threads, crumbled
  • 5 piquillo peppers, chopped
  • 100 grams fresh or frozen peas
  • 2 skinless cooked chicken breast, chopped
  • 4 eggs
  • 200 grams fresh breadcrumbs 
  • Cooking oil, for deep-frying

1 comment for “Paella Cakes”

  • bitcoincasino
    Posted 10 August 2022 at 14:04:56

    It's the same topic , but I was quite surprised to see the opinions I didn't think of. My blog also has articles on these topics, so I look forward to your visit. bitcoincasino

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