Finely chopped cured chorizo seasons the filling without extra paprika. This proposal separates the work into two stages: make and chill the béchamel, then shape, coat and fry. It is designed for about twenty small croquettes as an appetiser for four, with chorizo distributed throughout the filling.
Use ready-to-eat cured chorizo, chop finely and make a thick béchamel. Cool in a shallow container, refrigerate promptly and shape when cold. Fry a few at a time and check the centre.
Ingredients and timing for 4 appetisers
4 appetiser servings · About 20 croquettes · Preparation: 25 min · Cooking: about 35 min · Chilling: at least 4 h · Approximate total: 5 h.
Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.
- 80 g ready-to-eat cured chorizo
- 500 ml milk
- 50 g butter
- 70 g flour for the filling
- 50 g very finely chopped onion
- 30 g flour for coating
- 2 eggs and 80 g breadcrumbs for coating
- Olive oil for frying, amount to suit the pan
- Pepper; salt only if the cooked filling needs it
Step-by-step method
- Check that the chorizo is cured and ready to eat. Remove any inedible casing as directed on its label and chop the slices finely. Do not substitute fresh chorizo without changing the preparation.
- Soften the onion in butter over low heat. Add 70 g flour and stir for a couple of minutes without burning. Add milk gradually, stirring until thick and pulling away from the pan.
- Add chopped chorizo, mix and cook a couple of minutes more. Taste the cooked filling now and adjust pepper and salt only if needed. Transfer to a shallow container.
- Refrigerate promptly, without leaving at room temperature for more than 2 hours, or 1 hour above 32 °C. Chill covered for at least 4 hours until firm enough to shape.
- With clean hands and utensils, shape about 20 similar portions. Coat in flour, beaten egg and breadcrumbs without gaps. Do not taste raw egg or coating.
- Fry in small batches with oil around 170–175 °C without letting it smoke. A golden coating does not guarantee the centre: check for 74 °C with a thermometer in a representative piece. Drain and serve carefully; the filling is hot.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
If shaping is difficult, first check that the filling is cold. Adding raw flour at the end changes the preparation; it does not fix an insufficiently cooked béchamel.
Check milk, wheat, eggs and any chorizo allergens. Do not serve on the plate used for raw egg.
Refrigerate leftovers promptly in shallow containers and reheat to 74 °C at the centre. The coating may lose crispness; do not expect the freshly fried texture.
Cooking and storage: FoodSafety.gov · FoodSafety.gov.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Which chorizo to choose and how much you need
This proposal needs 80 g of ready-to-eat cured chorizo. Find chorizo among the sliced charcuterie and add the declared weights of your chosen packs; do not assume all weigh the same.
Each card shows the product price, not the total recipe cost. Check designation, ingredients and storage. The Iberian charcuterie collection has other formats; do not replace with fresh chorizo or another sausage without adapting preparation.