Serrano Ham and Chicken Croquettes
Croquetas de Jamon y Pollo
Makes approximately 26 servings
Ingredients:
- 12 oz. of chicken (dark meat) about 4 small thighs
- 1 1/2 cups of chopped onions
- 1 oz. of Serrano ham, about 4 slices
- 6 Tbsp. of olive oil
- 2 cups of vegetable oil for frying
- 1 cup of flour
- 3 cups of milk
- 3 eggs
- 7 oz. of plain breadcrumbs
- Sea salt to taste and a pinch of nutmeg
Method:
For the filling: Sauté chicken and caramelize or golden onions in a frying pan. On a separate burner boil one egg and set aside to cold off. Finely chop the chicken, the Serrano ham and the egg. Mix together and set aside.
Béchamel: To make the béchamel sauce first toast the flour, this adds a lovely taste to the sauce or paste you will get. Add olive oil, and when it is all wet start adding milk slowly. Keep adding milk and moving the sauce until desired thickness. Turn off the heart when you have the desired thickness and mix in with the filling. Set aside until room temperature or in the fridge overnight.
When room temperature or cold, form the croquettes and coat in breadcrumbs, egg, then more breadcrumbs. Pan fry for 2 minutes to make a golden crust and enjoy!
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Paella Valenciana
Serves 4 people
Ingredients:
- 14 ounces of rabbit
- 14 ounces of chicken
- 9 ounces of green beans
- 5 ounces of lima beans
- 5 ounces of faba beans
- 1 ripe medium tomato
- 14 ounces of rice
- 8 table spoons of olive oil
- Water, saffron and salt
Method:
On a cutting board cut the chicken and rabbit to bite size pieces and salt them. Place the Paellera pan on the stove and turn on to medium-high heat, add the olive oil and when is hot add the rabbit and chicken to fry. Rinse the vegetables and add to the pan when the chicken and rabbit are golden. About 8 minutes after add the tomato that you have previously graded into a sauce. When the tomato is cooked add the rice and sauté together for about 4 minutes. Add the saffron and the water at 2 times water per rice ratio. When it begins to boil, taste the broth for salt and add to taste. Turn the heat to medium and let the rice cook all the way. Serve to table on the paellera pan.
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About Raquel Hermosilla:
Born and raised in Madrid Spain, Chef Raquel Hermosilla started Spain at Home in 2001. Since then, she has been sharing a long tradition of family recipes with her clients. She brings you and your guests a unique culinary experience as if you had traveled to Spain for the day. Her services are unique because she can just as easily provide you with catering services as she can perform an entertaining cooking class in the comfort of your own home. Chef Raquel specializes in a menu of traditional recipes from home, including tapas, salads, and a variety of paellas to choose from. By using seasonal, organic products and ingredients, Chef Raquel focuses on bringing quality to your palate.
Website: http://www.spainathome.net
