Spanish rice fritters with saffron alioli

Put the flour in a large bowl, make a well in the middle, crack in the egg and whisk it.

Add the club soda and whisk to a creamy batter with no lumps.

Add the finely chopped onion and the finely grated garlic.

Add the finely grated carrot and the chopped parsley.

Add the smoked paprika and season with sea salt and black pepper, then mix.

Add the cooked rice and the finely grated cheese and mix again; loosen with club soda or thicken with flour if needed.

Heat the extra virgin olive oil in a large frypan over medium heat until hot but not smoking.

Drop spoonfuls of batter in a single layer, evenly spaced, and fry in batches 2 to 3 minutes per side until golden.

Transfer each batch to a dish lined with paper towels.

Alioli: pound the roughly chopped garlic, the saffron threads and a pinch of sea salt in a mortar to a paste.

Add the mayonnaise, the lemon juice and the olive oil, season with sea salt and black pepper and whisk to a creamy sauce.

Transfer the alioli to a serving dish and arrange the fritters around it.