Paella Arancini Recipe

Paella arancini. A savvy and sassy little appetizer that’s inspired by an Italian classic but tastes contemporary as heck.

Paella Arancini Recipe

Paella arancini. They’re essentially a riff on classic Italian arancini in which leftover risotto is formed into croquettes and fried, except we replace the risotto with paella. Like traditional arancini, these are fried until crisp and golden on the outside, creamy and comforting on the inside, then smothered in a rich romesco. They make an impressive appetizer or tapas or midnight nosh or, well, we’ve yet to experience a time of day when we didn’t welcome these deep-fried orbs of creamy comfort.–Angie Zoobkoff

What To Do With Leftover Paella

We think the paella recipe that follows, which is made from scratch solely with the intention of turning it into these arancini, is particularly lovely. Although you can use any paella you fancy—including whatever leftover paella you happen to have on hand, even if you just have enough paella in the fridge for a couple servings. May as well put that leftover paella to lovely use.

Paella Arancini Recipe

  • Quick Glance
  • 1 H
  • 2 H, 20 M
  • Makes about 20


  • For the paella
  • 2 tablespoons (30 ml) olive oil
  • 4 garlic cloves, crushed (about 20 g)
  • 1 tomato, finely chopped (about 150 g)
  • 1 teaspoon (2 g) sweet paprika
  • 7 ounces (200 g) cooked, peeled prawns or shrimp, finely chopped
  • 7 ounces (200 g) Arborio rice (a generously filled 1 cup)
  • 2 1/2 cups (600 ml) store-bought or homemade chicken stock
  • For the romesco sauce
  • 1 tablespoon (9 g) blanched almonds, roughly chopped
  • 1 tablespoon (9 g) blanched hazelnuts, roughly chopped
  • 5 tablespoons (75 ml) extra-virgin olive oil
  • 2 large garlic cloves, chopped (about 10 g)
  • 1 ripe tomato, diced (about 150 g)
  • 1 small slice of bread, crusts removed (about 1 ounce or 25 g)
  • 1 roasted red pepper from a jar (about 3 1/2 ounces or 100 g)
  • 1 tablespoon (15 ml) red wine vinegar
  • 1/4 teaspoon Espelette pepper* or a pinch cayenne pepper
  • For the arancini
  • 3 large eggs
  • 4 to 6 tablespoons (30 to 45 g) all-purpose flour
  • 1 1/4 cups (100 g) dried breadcrumbs
  • Salt and freshly ground black pepper
  • 4 to 5 cups (1 to 1.2 l) sunflower oil, for deep frying


  • Make the paella
  • 1. Heat the oil in a 10-inch (25-cm) paella pan, a large wok, or a wide Dutch oven and cook the garlic over low heat for 5 minutes until softened. Add the tomato, paprika, and a little salt and black pepper, and cook for 5 minutes. Stir in the prawns or shrimp, then the rice. Add the stock, bring to the boil and simmer gently for about 20 minutes over low heat, until the rice is al dente and the stock absorbed. Let cool to room temperature and then cover and refrigerate the paella for 1 hour.
  • Make the romesco sauce
  • 2. Meanwhile, gently fry the almonds and hazelnuts in a large saucepan with 2 tablespoons of the oil over medium heat until golden, then remove with a slotted spoon. Add the garlic to the pan and cook until soft, about 2 minutes. Then add the tomato to the pan and cook for 5 minutes more. Transfer the tomato mixture to a blender or food processor, add the nuts, bread and red pepper, and blend until smooth, about 30 seconds. With the blender still running, gradually add the remaining 3 tablespoons oil and the vinegar until a smooth sauce forms. Add the Espelette or cayenne pepper and salt to taste.
  • Make the arancini
  • 3. Beat 1 egg and work it into the chilled rice mixture until combined. Shape into 20 balls about the size of golf balls.
  • 4. Beat the other 2 eggs in a shallow dish. Place the flour and breadcrumbs in separate small bowls. Dust each ball lightly with flour, dip into the egg and then coat with breadcrumbs.
  • 5. Pour enough sunflower oil in a wok or saucepan to measure about 2 inches (5 cm) in depth. Heat it until a cube of bread added to the oil crisps in 20 seconds, then add the arancini in batches of 5 or 6 at a time. Fry the arancini, turning them occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels or a brown paper bag. Place on a warmed serving dish. Repeat with the remaining arancini.
  • 6. Serve the paella arancini as soon as possible with the romesco sauce in a dish on the side.


  • Espelette pepper is a type of pepper grown in Espelette in the Basque region of southwest France. It’s particularly mild with a hint of smoke and sweetness and it’s pretty much replaced black pepper in Basque cooking. You can use a small pinch of cayenne instead.
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