Jersey Royal Potato and Chorizo Paella Croquettes with Saffron Aioli

**Prepare the Paella:** Heat a large pan or paella pan over medium heat. Add the diced chorizo and cook until slightly browned and the fat is rendered.

Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and smoked paprika, cook for another minute until fragrant.

Add the diced Jersey Royal potatoes and cook for 5 minutes, stirring occasionally.

Stir in the Arborio rice and cook for 1 minute, stirring constantly to coat the rice in the chorizo fat and spices.

Pour in the saffron-infused water, including the saffron threads. Then, gradually add the hot chicken stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

Continue adding the stock and stirring until the rice is cooked al dente and the liquid is mostly absorbed, about 15-20 minutes. Stir in the frozen peas during the last 5 minutes of cooking.

Remove the paella from the heat and let it cool completely. Once cooled, transfer to a bowl and chill in the refrigerator for at least 2 hours, or preferably overnight.

**Shape the Croquettes:** Roll the chilled paella mixture into small, even-sized croquettes. Aim for about 2-3 cm in length.

Set up a breading station with flour, beaten egg, and breadcrumbs in separate bowls.

Dredge each croquette in the flour, then dip it in the beaten egg, and finally coat it thoroughly in the breadcrumbs.

Place the breaded croquettes on a baking sheet lined with parchment paper.

**Prepare the Saffron Aioli:** In a blender or using an immersion blender, combine the mayonnaise, lemon juice, minced garlic, and a pinch of saffron threads (optional, for added colour). Blend until smooth and creamy. Season to taste with salt and pepper. Refrigerate until ready to serve.

**Deep Fry the Croquettes:** Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).

Carefully add the croquettes to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 2-3 minutes, or until golden brown and crispy on all sides.

Remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.

**Serve:** Serve the Jersey Royal potato and chorizo paella croquettes immediately with the saffron aioli for dipping.