Have you tried the croquettes with a touch of saffron?, its flavour enhances the smoothness of the béchamel, adding a personal touch.

Saffron has always been used not only as an aromatic spice and as food colouring, but for its many therapeutic properties: it is antioxidant, digestive, prevents cancer and gallstones, protects the retina and liver, stimulates memory…

Our croquettes with saffron recipe suggestions

Monkfish and saffron croquettes

You’ll need: 1 medium monkfish tail, 1 carrot, 2 shallots, 1 large leek, 1 garlic clove, 2 glasses of milk, 50 grams of butter, 2 eggs, 250 grams of flour, bay leaf, pink pepper, a handful of saffron strands, breadcrumbs, a few sprigs of parsley, salt and a pinch of nutmeg.

Using the skin and bones of the monkfish we’ll prepare the stock. Then we add the green part of the leek, carrot, parsley, pink pepper and the bay leaf.  Cover the ingredients with a couple of glasses of water and cook over medium heat for half an hour.

Chop the monkfish into dices and brown with a splash of olive oil and garlic. Set aside and add the butter into the pot. When the butter is melted, we add the chopped shallots, the white part of the leek and flour. We cook the mixture and add the saffron, nutmeg and salt. When the ingredients are golden brown, add the stock (strained) and the milk (warm), gradually and stirring continuously until obtaining the desired consistency of the béchamel. At this time adding the monkfish and leave to cool.

When the mixture has the consistency of ice cream, we’ll shape the croquettes and then will fry them in plenty of olive oil (olive oil withstands the high temperatures better than sunflower oil). It is a good idea when calculating the oil needed that 75% of the croquettes are covered.  The frying pan should be wide and deep, and must  not be saturated so that the oil does not cool.

So that the croquettes are golden brown, the oil must be kept at a constant temperature (160-175º), and that they be of a uniform size as is possible. To that end, shape the croquettes with an ice cream scooper. You’ll be surprised.

Italian rice croquettes (arancini)

For this recipe you’ll need:  250 grams of Bomba rice, chicken broth (600 ml), 2 eggs, 1 yolk, 1 onion, butter (30 grams), Parmesan cheese (100 grams), mozzarella (50 grams), breadcrumbs, salt and saffron.

Brown the onion, add the stock and let it boil. Adding the rice and cook until the water evaporates. In a separate saucepan, heat 2 glasses of water and add the saffron. Let cool and add the yolk.

When the rice is cooked, remove from heat and add  the butter and cheeses to the mixture.

You just have to wait until it cools so as to shape and fry the croquettes.

Bon Appetite!