For the romesco sauce: Blend roasted red peppers, almonds, olive oil, vinegar, green onions, garlic, parsley, salt and pepper in a food processor until smooth.
For the rice: Lightly brown chorizo in a small pan.
Brown onions and garlic in olive oil in a large pan on high heat. Add smoked Spanish paprika and cook until fragrant. Add white rice and gently stir to coat, then add saffron, chicken stock, tomatoes and salt. Simmer, covered, on low heat, until rice is cooked, about 15 minutes. Remove from heat and let sit for 10 minutes, then fold in the chorizo, chicken, peas, lemon zest, green onions and manchego cheese.
For the fritters: Mix rice with 1 beaten egg, then press down tightly.
Combine flour, cornmeal, cornstarch, panko, salt, black pepper, cayenne pepper, garlic powder and dried oregano in a bowl. Stir together milk with remaining beaten egg.
Scoop the rice into balls and toss in egg wash, then finish in the dry mixture.
Bring oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer.
Fry the fritters until golden brown, 3 to 5 minutes.
Plate the fritters on top of arugula and top with romesco sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Squid Ink Eclectic Eats and Drinks, Mobile, AL