Feijoada Arancini with Smoked Paprika Aioli

Transform leftover feijoada into crispy and flavorful arancini (rice balls). These savory bites are perfect as a snack or appetizer, served with a smoky paprika aioli for dipping.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£1.30

Season:

☀️ Summer

Meal Type:

Snack•Bread•Appetiser

Cuisine:

British

Main Ingredient:

Rice

Ingredients

Servings

2cupsLeftover Feijoada(Drained of excess liquid)

£2.50

1cupCooked White Rice(Cooked and cooled)

£0.30

0.5cupAll-Purpose Flour

£0.05

2Eggs(Lightly beaten)

£0.50

1cupBreadcrumbs(Plain or Panko)

£0.20

3cupsVegetable Oil(For deep frying)

£1.00

0.5cupMayonnaise

£0.40

1cloveGarlic(Minced)

£0.10

0.5teaspoonSmoked Paprika

£0.05

1teaspoonLemon Juice(Freshly squeezed)

£0.10

to tasteSalt

to tasteBlack Pepper

Total Cost

£5.20

£1.30 per serving

The Method

1
In a large bowl, combine the drained feijoada and cooked rice. Mix well to combine. Season with salt and pepper to taste.
2
Take approximately 2 tablespoons of the feijoada-rice mixture and form into a ball. Repeat until all the mixture is used.
3
Prepare a breading station: Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third bowl.
4
Roll each feijoada ball in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs.
5
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
6
Carefully place the arancini into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy on all sides.
7
Remove the arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
8
To make the smoked paprika aioli, combine mayonnaise, minced garlic, smoked paprika, and lemon juice in a small bowl. Season with salt and pepper to taste. Mix well.
9
Serve the feijoada arancini hot with the smoked paprika aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Ensure the feijoada is well-drained to prevent the arancini from being soggy.

If the arancini mixture is too loose, add a little more cooked rice.

For a spicier kick, add a pinch of cayenne pepper to the feijoada mixture or the aioli.

The arancini can be prepared ahead of time and refrigerated before frying. Just bring them to room temperature before frying for best results.

If you don't have a deep fryer, you can shallow fry the arancini in a large pan with enough oil to cover about half of each ball.

Cooking Equipment

Large Bowl

Small Bowl

Deep Fryer or Large Pot

Slotted Spoon

Paper Towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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