Saffron Arancini with Manchego Filling

Crispy and flavorful saffron-infused arancini filled with gooey Manchego cheese. A perfect Spanish tapas snack!

Prep Time

20 minutes

Total Time

50 minutes

Calories

610 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.99/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

1cupArborio Rice(For best results, use Arborio rice)

£0.75

4cupsVegetable Broth(Low sodium preferred)

£0.60

0.3teaspoonSaffron Threads(Infuse in warm broth)

£1.50

4ouncesManchego Cheese(Cut into small cubes)

£2.50

1Egg(Beaten)

£0.30

1cupBreadcrumbs(Panko preferred for extra crispiness)

£0.30

0.5cupAll-Purpose Flour

£0.10

2tablespoonsOlive Oil(For cooking the rice)

£0.25

4cupsVegetable Oil(For deep frying)

£1.50

0.3Onion(Finely chopped)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

Total Cost

£7.96

£1.99 per serving

Instructions

1.
In a saucepan, warm the vegetable broth and infuse with saffron threads. Let steep for at least 10 minutes.
2.
In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly.
4.
Gradually add the warm saffron-infused broth, one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue until the rice is cooked through and creamy, about 20-25 minutes. Season with salt and pepper.
5.
Remove the rice from heat and spread it out on a baking sheet to cool completely. This will help it firm up.
6.
Once the rice is cool enough to handle, take a small amount (about 2 tablespoons) and flatten it in your palm. Place a cube of Manchego cheese in the center.
7.
Carefully shape the rice around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat with the remaining rice and cheese.
8.
Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs.
9.
Dredge each arancini in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
10.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
11.
Carefully fry the arancini in batches until golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pot.
12.
Remove the arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
13.
Serve immediately while hot and crispy.

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My Notes

Nutrition Information

Nutrition per serving (200g)

610 kcal / 2552 kJ

Carbs

56g

22% of RDA

Fat

35g

50% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Make sure the rice is completely cool before shaping the arancini to prevent them from falling apart.

If the arancini are browning too quickly, reduce the heat of the oil.

For extra flavor, add a pinch of smoked paprika to the breadcrumbs.

Serve with a side of Romesco sauce or aioli for dipping.

Cooking Equipment

Saucepan

Baking Sheet

Deep Fryer or Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Saffron Arancini with Manchego Filling

Ingredients

Instructions