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Recipe of Iberian Croquettes with Paprika Alioli

Iberian Croquettes with Paprika Alioli

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Ideal snack to enjoy with friends, the aioli gives a special touch to each croquette. This recipe designed by chef Daniel Ovadía can be tested in the new Cinemex exclusive Platinum Menu.
Learn more about Cinemex Platino


40 portions
  • 400 grams Ham, Iberian, chopped
  • 250 grams white onion, chopped
  • 100 grams shallot, chopped
  • 320 grams flour
  • 50 grams butter
  • 1.6 liters milk
  • 800 milliliters cream
  • 200 milliliters olive oil
  • 10 grams garlic, chopped
  • 5 grams bay (laurel)
  • 5 grams thyme
  • 10 grams carrot, in pieces
  • 10 grams celery, in pieces
  • 3 eggs, milkshakes
  • 500 grams ground bread
  • 3 egg yolks, for the aioli
  • 50 milliliters vinegar, for the aioli
  • 25 milliliters lemon juice, for the aioli
  • 2 tablespoons paprika, for the aioli
  • 300 milliliters oil, for the aioli
  • to taste salt and pepper, for the aioli


For the croquettes: Boil the milk with the cream, the carrot, the herbs of smell, the celery, the garlic and 50 grams of onion.
Stretch with the help of a fine Chinese and reserve.
In a saucepan heat olive oil and butter. Fry the rest of the onion and shallot.
Add the ham, sauté and add the flour.
With the help of a balloon beater mix until it is homogeneous. Add the milk preparation.
Mix with the balloon whisk, mix until the pasta is lifted off the pan alone. Spread the mixture on a tray and refrigerate.
Subsequently, form the croquettes of 8 grams each. Bread with beaten egg and bread crumbs.
Fry in the fryer and remove the excess fat with an absorbent paper.
For the aioli: Add all the ingredients and blend with an immersion blender until the mixture is homogeneous.
Rectify the seasoning and pour the mixture into a bottle.
Accompany the croquettes with the aioli.


Accompany the croquettes with the aioli.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Miguel Dedica
08/05/2017 13:29:58
El alioli siempre lleva ajo, de ahí su nombre Alí en valenciano Ajo y Olí aceite y no se puede poner esa cantidad (50ml) de vinagre un chirrido basta y otra cosa si lleva vinagre (ácido) no se agrega más ácido ( limón)

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