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Recipe - Croquetas de Jamon y Pollo (Ham and Chicken Croquettes)


1 cup whole milk (do not use fat free milk)
1/4 onion, finely chopped
1 bay leaf
2 peppercorns
1 spring of thyme
2 tablespoons butter
3 tablespoons all purpose flour
a pinch of Smoked Paprika
a pinch of nutmeg, freshly grated
6 oz. Jamon Serrano, finelly chopped
4 oz. chicken breast, boiled and finely chopped
2 cups bread crumbs, dried
2 eggs, beaten
Oil, for deep frying.
Salt to taste


Serves 4

Prep Time/ Cook Time

30 minutes preparation, 10 minutes cooking on the stove, 15 frying in a deep fryer


Pour the milk into a saucepan together with the chopped onion, bay leaf, peppercorns and thyme, and lightly simmer for 5 minutes. Remove from heat, strain the milk into a bowl (discarding onion and herbs) and let cool.

Put the butter in the saucepan and melt on medium-low heat. Add in the flour while stirring vigorously to make a rue. Cook for about 2 minutes, stirring constantly. When the flower begins to lightly brown, add the strained milk. Stir while adding the milk to ensure that lumps don't form. Then add the nutmeg and few pinches of smoked paprika. Continue to simmer over low heat.

Into a preheated, greased frying pan add the Serrano Ham and fry for few minutes, then remove from heat. To the milk-flour mixture, add the Serrano Ham and boiled chicken. Cook until it thickens (usually 2-3 minutes), and then remove from the stove letting it cool. Refrigerate for several hours until cool.

Take the cooled mixture and shape into croquettes. I recommend shaping it into 1" by 2" size. Roll the croquettes in bread crumbs, dip into a beaten egg, and again coat with bread crumbs. Heat the oil to 380 degrees F. Fry the croquettes in small batches for 3 minutes, or until golden brown. You can use a deep-fryer or a sauce pan, as long as it holds sufficient oil. Serve warm and enjoy!