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Saffron Paella Bites

Saffron Paella Bites

By: Raquel Neofit

These crunchy little balls are super tasty but super simple. You can double this recipe and have a serving for dinner, then make the balls with the other half.



Prep time

Cook time



  • Pinch saffron
  • 3 cups vegetable stock
  • A few sprigs thyme
  • 1 cup uncooked paella rice
  • 2 cloves garlic, crushed
  • Salt & pepper
  • 2 cups water
  • 2 cups breadcrumbs
  • 2 tbsp olive oil


  • Place saffron, stock and thyme in a saucepan and bring to a simmer.
  • Heat a paella pan or frying pan over medium heat. Add rice, garlic, salt and pepper and cook, stirring, for a couple of mins.
  • Add stock, stir to combine, pop on a lid and cook for about 25 mins or until rice is just cooked through.
  • Remove from heat and cool.
  • Place water and crumbs in bowls.
  • Roll the paella into golf-ball-sized balls dip it in water, then roll in crumbs.
  • Add enough oil to fill 2cm up the side of a pan and heat over medium heat.
  • Once the oil reaches about 180°C, carefully place the croquettes and cook on each side until golden for a few mins. Drain on a paper towel.
  • Serve with your favourite dip.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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