Croquetas Cremosas de Jamón Ibérico con Manchego y Aceite de Pimentón
Liquid-center Ibérico ham croquettes under a Manchego veil with smoked paprika oil
Closer to a soufflé than a fritter — the bechamel rests overnight so the inside collapses into cream the moment you bite. The Manchego veil is shaved at the table, where it slumps over the heat of the croqueta. The smoked-paprika oil cuts through the dairy with a quiet, persistent warmth.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Premium Smoked Paprika from La Vera. 2.5 oz
Preparation
- Render 60g of finely diced jamón ibérico in 80g unsalted butter over low heat for 10 minutes — the butter should turn rust-pink and barely simmer.
- Whisk in 80g flour and cook the roux 4 minutes, stirring constantly, until it smells of toasted bread.
- Add 700ml whole milk warmed to 60°C, in three additions, whisking until smooth between each. Cook 12 minutes at a low simmer until the mass pulls cleanly from the pan.
- Off the heat, fold in 40g grated Manchego Gran Reserva, a grating of nutmeg, and a pinch of salt. Spread on a tray, press cling film to the surface, and refrigerate at least 8 hours.
- Portion into 22g cylinders. Bread through flour, beaten egg, and panko, then re-egg and re-panko for a double coat. Rest 30 minutes refrigerated before frying.
- Heat sunflower oil to 180°C. Fry in small batches for 90 seconds until deep gold. Drain on a rack — never on paper.
- For the paprika oil: warm 60ml Picual EVOO with 1 tsp pimentón de La Vera and a sliver of garlic for 2 minutes off-heat. Strain through a fine sieve.
- Plate three croquetas on warm slate, drape with a paper-thin Manchego sheet using a Microplane, and dot with paprika oil at the last second.
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