Paella Rice Cakes

Name: Paella Rice Cakes
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: large pinch saffron; 800 mL vegetable or chicken stock, made with just-boiled water; 2 tbsp. olive oil, plus extra to brush; 1 onion, finely chopped; 1 red or green pepper, deseeded and finely chopped; 2 garlic cloves, crushed; 1 tsp. smoked paprika; 250 g paella rice; 100 g fine green beans, finely chopped; 100 g frozen peas; small handful parsley, finely chopped, plus extra to garnish; 50 g pitted black olives, chopped; 60 g Manchego cheese, grated; 125 g chorizo ring de-skinned and chopped; lemon wedges, to serve

You can, of course, eat this paella as soon as it’s ready in the pan, but here we’ve shaped ours into cakes and cooked in the oven to crisp up the outside.

By The GH Kitchen TeamPublished: 01 October 2021

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Myles New Copyright

To get ahead, prepare to end of step 4 up to a day ahead. Cover and chill. Complete recipe to serve.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Cal/Serv:

590

Ingredients

large pinch saffron
800 ml vegetable or chicken stock, made with just-boiled water
2 Tbsp. olive oil, plus extra to brush
1 onion, finely chopped
1 red or green pepper, deseeded and finely chopped
2 garlic cloves, crushed
1 tsp. smoked paprika
250 g paella rice
100 g fine green beans, finely chopped
100 g frozen peas
small handful parsley, finely chopped, plus extra to garnish
50 g pitted black olives, chopped
60 g Manchego cheese, grated
125 g chorizo ring de-skinned and chopped
lemon wedges, to serve

Directions

1 Stir the saffron into the stock and set aside until needed. Heat the oil in a large, deep frying or paella pan and gently cook the onion and pepper for 10min, until softened. Stir in garlic and paprika and cook for 1min.
2 Add the rice and some seasoning and stir to coat in the oil, cooking for 1min. Add the green beans and saffron stock. Turn up the heat, bring to the boil, then turn down heat to low and cook for 20min, with minimal stirring.
3 Remove pan from heat, sprinkle the peas on top and set aside to cool completely. Once cool, stir through the parsley, olives and grated Manchego. Check seasoning.
4 Line a baking tray with parchment. Shape the paella mixture into 8 even patties, squeezing together firmly, and space apart on the lined tray. If you have time, chill them for 30min to firm up.
5 Preheat oven to 200°C (180°C fan) mark 6. Brush the tops of the paella cakes with oil and cook in the oven for 30min, or until piping hot and crisp. Just before they are due to be ready, fry the chorizo in a dry pan over medium heat until crisp and the chorizo has released some of its oil.
6 Serve the paella cakes with the chorizo (and its oil) spooned over. Garnish with parsley and serve with lemon wedges for squeezing over.

Per serving:

Calories: 590
Protein: 19g
Fat: 28g
Saturates: 10g
Carbs: 62g
Sugars: 9g
Fibre: 6g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time