Smoked Paprika & Chorizo Croquettes with Garlic Aioli

Smoked Paprika & Chorizo Croquettes with Garlic Aioli

Elevate your pub snack game with these irresistible Smoked Paprika & Chorizo Croquettes. Each bite offers a delightful contrast: a perfectly crisp, golden exterior giving way to a rich, creamy potato filling studded with savoury chorizo and fragrant sweet smoked paprika. Served alongside a homemade, punchy garlic aioli, these croquettes are designed for sharing and make an excellent companion to your favourite beer.

Ingredients

For the Croquettes:

• 500g Maris Piper or King Edward potatoes, peeled and quartered
• 50g unsalted butter
• 50g plain flour
• 300ml whole milk, warmed
• 100g cooking chorizo, finely diced
• 1/2 small onion, very finely minced
• 2 cloves garlic, minced
• 1 tbsp sweet smoked paprika
• 2 large egg yolks
• Salt and freshly ground black pepper to taste

For Coating and Frying:

• 100g plain flour (for dredging)
• 2 large eggs, beaten (for dredging)
• 150g panko breadcrumbs (for dredging)
• Vegetable oil for deep frying

For the Garlic Aioli:

• 150g good quality mayonnaise
• 1-2 cloves garlic, crushed or very finely minced
• 1 tsp lemon juice
• 1 tbsp extra virgin olive oil
• Pinch of salt and black pepper

Instructions

1. Prepare the Potato Base:

1. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes).
2. Drain the potatoes thoroughly and return them to the hot pot. Mash them until smooth. Set aside.

2. Cook the Chorizo Mixture:

1. In a medium frying pan, cook the finely diced chorizo over medium heat until it releases its oil and starts to crisp (about 5-7 minutes). Remove the chorizo with a slotted spoon and set aside, leaving the rendered oil in the pan.
2. Add the minced onion to the pan with the chorizo oil and cook until softened and translucent (about 3-5 minutes).
3. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.

3. Make the Béchamel:

1. In a separate saucepan, melt the 50g unsalted butter over medium heat.
2. Add the 50g plain flour and whisk constantly for 1-2 minutes to create a roux.
3. Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to a smooth, creamy béchamel.

4. Combine and Chill:

1. Add the mashed potatoes, cooked chorizo, onion and garlic mixture, sweet smoked paprika, and egg yolks to the béchamel sauce. Mix thoroughly until well combined.
2. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
3. Transfer the mixture to a shallow dish, cover with cling film directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 2-3 hours, or preferably overnight, until firm enough to handle.

5. Shape the Croquettes:

1. Once the mixture is firm, take spoonfuls and shape them into small cylinders or oval shapes (about 5-6 cm long). You should get around 18-20 croquettes.

6. Bread the Croquettes:

1. Set up a breading station: one shallow dish with plain flour, one with beaten eggs, and one with panko breadcrumbs.
2. Roll each croquette first in flour, shaking off any excess.
3. Then dip in the beaten egg, ensuring it's fully coated.
4. Finally, roll in the panko breadcrumbs, pressing gently to ensure an even and thorough coating.
5. Place the breaded croquettes on a baking tray lined with parchment paper. You can fry them immediately or chill them again for 30 minutes to firm up the coating.

7. Fry the Croquettes:

1. Heat about 5-7 cm of vegetable oil in a deep, heavy-bottomed pot or a deep fryer to 170-175°C (340-350°F).
2. Carefully lower a few croquettes into the hot oil, making sure not to overcrowd the pan.
3. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy all over.
4. Remove with a slotted spoon and place on a wire rack lined with kitchen paper to drain excess oil. Repeat with the remaining croquettes.

8. Make the Garlic Aioli:

1. In a small bowl, combine the mayonnaise, crushed garlic, lemon juice, and extra virgin olive oil.
2. Stir well to combine. Season with a pinch of salt and black pepper to taste.

Serving Suggestions

Serve the hot, crispy croquettes immediately with the homemade garlic aioli for dipping. Garnish with a sprinkle of fresh parsley if desired. They are perfect as a sophisticated starter, a party appetizer, or a hearty pub snack.

Pairing Tips

These Smoked Paprika & Chorizo Croquettes are a dream with a range of refreshing beers. A crisp, clean Lager will cut through the richness of the croquettes and aioli, offering a refreshing contrast. Alternatively, a hop-forward Pale Ale or an American Amber Ale will complement the smoky, savoury notes of the chorizo and paprika beautifully, with its citrusy or malty backbone. For something a bit darker, a rich Irish Red Ale could also work well.