Paella Arancini Bites Recipe

In a large saucepan, bring the vegetable broth to a boil. Add the Arborio rice and cook according to package instructions until al dente.

In a separate pan, sauté the diced bell peppers, onions, and chorizo sausage until the vegetables are tender and the sausage is cooked through.

Add the cooked rice, frozen peas, and grated Parmesan cheese to the pan with the vegetables and sausage. Stir well to combine and season with salt and pepper.

Remove the pan from the heat and let the mixture cool slightly. Once cooled, form the mixture into small balls, about the size of a golf ball.

Dip each ball into the beaten eggs, then roll in bread crumbs to coat.

Heat vegetable oil in a deep skillet over medium-high heat. Fry the arancini balls in batches until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and drain on a paper towel-lined plate.

Serve the paella arancini bites hot and enjoy!