Rice and chorizo croquettes

Rice and chorizo croquettes

Difficulty  Half

Time  45 MIN.



  • 300 g of rice
  • 1 chorizo Quijote
  • 1 clove of garlic
  • 1 egg
  • Flour and beaten egg for the batter
  • Water
  • Extra virgin olive oil
  • Salt
  • Parsley

In this recipe we adapt the typical Spanish croquettes, adding the flavor of chorizo Palacios. These croquettes are a bit different and full of flavor. Thanks to their pleasant texture, they are highly recommended for children and people with problems chewing.


  • Cut the chorizo into pieces and boil in a pot with plenty of water (at least a liter because we will use this water to cook the rice) for 15 minutes. Chop the chorizo and remove the fat from the stock.

  • Cut the garlic clove in half and brown in a pan with a little oil.

  • Add the water (750 ml double and a half) and add salt.

  • Cook on a high heat for 10 minutes, lower the heat and cook for a further 10 minutes.

  • Mix the rice with the chorizo, add an egg and a little chopped parsley.

  • Mix well by hand until you get a compact mass.

  • Shape the croquettes and dip them in the flour and beaten egg. Fry them.

  • Step 1: Boil the chorizo and put the stock to one side.

  • Step 2: Cook the rice.

  • Step 3: Combine the rice with the chorizo and mix by hand.

  • Step 4: Shape the croquettes, cover in batter and fry.


Rice and chorizo croquettes provide the carbohydrates we need to perform our daily activities without feeling tired and help us to maintain a good mood.

As well as the healthy fats present in the olive oil we use for frying.

A high energy dish recommended for people who perform physically demanding activities.