Recipe - Arancini alla trapanese (Trapani-style)

Introduction to the recipe

While it naturally has a strong underlying Sicilian character, the cuisine of Trapani is quite different from that which is found on the rest of the island. It is strongly influenced by other Mediterranean cuisines and, in particular, by Arab traditions, with a predilection for seafood over meat. Lobster and the splendid Gambero Rosso di Mazara (red prawn from Mazara), which is home to the greatest fishing fleet in the Mediterranean, are found in numerous recipes. What makes these red prawns special is their unmistakable flavour, which retains the saltiness of the waters in which it is caught. Trapani-style arancini take their flavour from their rich filling of pesto alla trapanese and red prawns, while the rice is cooked in stock made from the prawns themselves: perfect for the most refined of palates.

Sicilian

Medium

160 grams

Fish

Ingredients for about 12 arancini

For rice:

500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
1.1 liter of shrimp stock
2 bags of saffron
10 grams of salt
60-100 grams of butter

For the finish:

100 gr of flour
180 ml of water
2 eggs
150 gr of bread crumbs

For the filling:

250 grams of red prawns from Mazara
1 clove of garlic
half onion
2 tablespoons of tomato paste
250 ml of water
80 grams of toasted almonds
half a glass of white wine
extra virgin olive oil
1 tuft of basil
hot pepper, salt

Preparation of rice and filling

Shrimp preparation

Clean the red prawns by removing their heads, tails and shells
Put all of the parts you have removed into a pot with a carrot and half of an onion, fill with water until just covered and cook for about 30 minutes
Strain the broth and use it to cook the rice

Rice

How to prepare the rice:

In a saucepan, put the broth, the butter, the saffron and the salt
When the stock is boiling, add the rice and mix well
Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
When the rice is cool down, it is ready to prepare the arancini

Important

It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.

For more informations about rice, Click here.

The filling

Sauté the onion in a pan with a drizzle of oil
Mix the tomato paste into the water until no lumps remain then add it to the pan, letting it simmer over low heat
Use a food processor to chop and blend the basil, almonds and garlic (remove the cores from the cloves, since they are difficult to digest), adding just enough oil to obtain a smooth consistency
Add this pesto to the sauce in the pan and allow it to simmer for a few minutes
Chop the shrimp into small pieces and add it to the sauce
Add the white wine and simmer over low heat until it has reduced and the sauce has thickened
Remove the sauce from the heat, add salt to taste and a pinch of red pepper, then let it cool

How to shape the arancini

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

How to frying the arancini

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

In a bowl, place the flour
Add the egg and water and beat well with whips
When the batter is smooth and dense, pass the arancini
Immediately after having passed them in the batter, pass the arancini in bread crumbs

Frying

Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
When they are done, place the arancini on absorbent paper, then serve.
Serve the arancini with sauce on the side.

For more information about Finishing and Frying, Click here.

Enjoy your arancini!

Varation

For a more “luxurious” version of these arancini, you can substitute the red Mazara prawns with Mediterranean lobster.

Bonus idea

If you want to give the filling a little extra character, mix a handful of coarsely chopped almonds into it when it has finished cooking. They will give these arancini a tantalising crunch.