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MORCILLA ARANCINI WITH QUINCE ALIOLI

This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
READY IN

60 min

COOKING TIME

30 min

PREP TIME

30 min

SERVES

6-8 people as an aperitive

ingredients

  • 750ml vegetable or chicken stock
  • A pinch of saffron
IN STOCK
  • ½ leek or small onion
  • 2 tbsp Brindisa Arbequina extra virgin olive oil (EVOO)
IN STOCK
  • 250g Illa de Ríu Bahía rice
IN STOCK
  • 125ml dry white wine
IN STOCK
  • A pinch of pepper
  • 50g grated Galmesan cheese
IN STOCK
  • 30g salted butter
  • 3 onion morcillas
IN STOCK
  • Salt to taste
  • 2 large eggs
  • 200g panko or breadcrumbs
  • 500ml vegetable oil (for frying)
  • For the quince aioli:
  • 300ml Brindisa Arbequina olive oil
IN STOCK
  • 1 egg
  • 1 tbsp Moscatel vinegar
IN STOCK
  • 50g quince paste
IN STOCK
  • 1 pinch of salt
  • 1 garlic clove
Method:
  1. Warm the stock in a saucepan, add saffron, and gently infuse. Keep warm.
  2. Finely chop the leek and cook with olive oil in a large pan until soft.
  3. Stir in the rice until grains are coated and slightly translucent. Add the wine and cook until it evaporates.
  4. Gradually add stock while stirring. Cook rice until al dente, adding water if necessary. Season with salt.
  5. Stir in pepper, Galmesan cheese, and butter until combined. The rice should be sticky enough to form balls.
  6. Remove the morcilla from its casing, cook in a separate frying pan for 5 minutes, and drain excess fat. Mix the cooled morcilla with the rice.
  7. Chill the mixture for 2 hours or overnight.
  8. Form balls (about 3-4 cm in diameter).
  9. Dip balls in whisked eggs, coat with panko.
  10. Heat oil to 180°C and deep fry the arancini in batches until golden. Drain on kitchen roll.
  11. Serve with quince aioli and sprinkle with Galmesan cheese.

Little tip: Prepare the balls one day before to save time and to allow the ingredients to infuse with all the flavours. 

ingredients

  • 750ml vegetable or chicken stock
  • A pinch of saffron
IN STOCK
  • ½ leek or small onion
  • 2 tbsp Brindisa Arbequina extra virgin olive oil (EVOO)
IN STOCK
  • 250g Illa de Ríu Bahía rice
IN STOCK
  • 125ml dry white wine
IN STOCK
  • A pinch of pepper
  • 50g grated Galmesan cheese
IN STOCK
  • 30g salted butter
  • 3 onion morcillas
IN STOCK
  • Salt to taste
  • 2 large eggs
  • 200g panko or breadcrumbs
  • 500ml vegetable oil (for frying)
  • For the quince aioli:
  • 300ml Brindisa Arbequina olive oil
IN STOCK
  • 1 egg
  • 1 tbsp Moscatel vinegar
IN STOCK
  • 50g quince paste
IN STOCK
  • 1 pinch of salt
  • 1 garlic clove

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