Croquetas have always been part of my life, and my favourites have always been my mum Isabel’s hake croquetas. That’s really where it all started for me: simple but full of flavour, the kind of thing you grow up eating without really thinking about it and then never forget. What I especially love about croquetas, however, is that they can be made from almost anything. Many people say that they rely on good leftovers, and that’s true, but they can also be made with rather more indulgent ingredients, like crab. It just goes to show quite how versatile croquetas are – and how they always go with a good glass of white rioja!Spiced crab croquetasPrep 10 minChill 2 hr 20 minCook 45 minMakes About 30If you don’t want to serve these immediately, freeze them for 20 minutes, then keep covered in the fridge until you’re ready to fry. If you want to keep them for even longer, then freeze completely and use within three months. Defrost at room temperature before frying.75g unsalted butter
100g plain flour
¼ tsp smoked sweet pimentón
½ tsp fennel seeds, crushed in a mortar550-600ml whole milk
Sea salt and black pepper
