Seafood rice croquettes
For the rice
400 g Rice
3 egg
50 g grated Parmigiano Reggiano cheese
1 Packet of saffron
For the stuffing
mixed fish for soup
medium shrimp
some slices of swordfish
baby cuttlefish
garlic
onion
canned tomato
white wine
breadcrumbs
all-purpose flour
extra virgin olive oil
Boil the rice and drain when al dente. Add the saffron, dissolved in a little warm water, the eggs, lightly beaten, and the grated Parmesan cheese. Stir well. Allow to cool.
In the meanwhile make the filling. In a rather large pan brown garlic and onion in olive oil, then add a few peeled tomatoes and finally the fish. Baste with white wine and finish cooking, adding, if necessary, a ladleful of hot water. The sauce must be smooth but not runny.
To make the croquettes, take a bit of the rice mixture and shape a sort of cup; place a bit of filling in it and cover with more rice. Coat the croquettes in white flour, then put in beaten eggs and coat with breadcrumbs. Deep-fry in plenty of olive oil and drain. Serve hot.