Paella on the square centimeter

Name: Paella on the square centimeter
Ingredients: 250 g Risotto rice; Saffron powder; Salt; 400 ml Sunflower oil; 100 g Full-fat yogurt; 100 g Egg white; light chicken stock; 50 g corn grits; Salt; 0.5 Pimentón (smoked paprika); 1 units.items spicy chorizo sausage; 150 g Sifted flour; Butter; Stock; 400 ml Buttermilk; 1 Powdered sugar; frozen field peas; 145 g Grated semi-mature cheese; paella seasoning

All the flavors of a large paella reduced to mini bites; that is paella by the square centimeter.This mini snack consists of a light and crispy block of paella rice, chorizo cream, and a mini fish fried in a smoked paprika (pimentón) batter. Recipe for about 50 bites.

Ingredients

250gRisotto rice

Saffron powder

Salt

light chicken stock

145gGrated semi-mature cheese

paella seasoning

400mlSunflower oil

100gFull-fat yogurt

100gEgg white

1units.itemsspicy chorizo sausage

50gcorn grits

Salt

0.5Pimentón (smoked paprika)

150gSifted flour

400mlButtermilk

1Powdered sugar

Butter

Stock

frozen field peas

Preparation

Season and color the stock with the saffron powder.
Sauté the rice in a little oil with paella spices to taste and deglaze with stock.
Repeat this until the rice is (over)cooked and all the liquid is absorbed (note: the rice should be overcooked).
When the rice is cooked, put it warm into a food processor with the cheese and salt if desired.
Blend to a pipeable batter.
Let the batter cool and pipe it into a square mini silicone mold. Fill up to three-quarters full.
Place in the microwave and cook for 2 minutes (we assume a professional high-power microwave

Cut the sausage into pieces.
Render this in a frying pan.
Transfer the rendered sausage and the released fat into a blender.
Blend together with the sunflower oil and strain until only oil remains.
Mix the yogurt with the egg white in a measuring jug.
Using an immersion blender, add the chorizo oil until you have a 'mayonnaise structure' (you may not need all the chorizo oil).
Store in the refrigerator.