Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Croquetas Stuffed with Chorizo. First she forms some saffron rice into balls. Next, stuff each ball with some manchego and some Fermín spreadable chorizo. Fermín Ibérico products are made in Sierra de Francia in Spain, which has the perfect microclimate for aging chorizo. She fries the croquetas in organic Castillo De Canena Arbequino olive oil until they’re nice and crispy, then serves the croquetas with a side of aioli.