Payoyo Croquetas, Olive Picada Recipe

Prepare roux and béchamel base

In a medium heavy-bottomed saucepan over medium heat, melt the butter with the olive oil. Add the minced onion and sweat gently until translucent and soft but not browned, about 6–8 minutes. Sprinkle in the 6 tablespoons of flour and cook, stirring, for 2–3 minutes to remove the raw flour taste and create a blond roux.

Add milk and thicken

Gradually whisk in the warm milk a little at a time to avoid lumps, then bring the mixture to a gentle simmer. Cook, stirring constantly, until thick and smooth and the béchamel pulls away slightly from the sides of the pan, about 8–10 minutes. The mixture should be thick enough to mound on a spoon.

Incorporate cheese and flavor

Reduce heat to low. Stir in the grated Payoyo cheese (reserve the optional 1/4 cup for enrichment if using), salt, black pepper, grated nutmeg, and lemon zest. Continue stirring until the cheese is fully melted and the mixture is homogeneous. Taste and adjust seasoning. Cook on very low for 1–2 minutes more to ensure body; do not let it boil.

Chill the masa

Transfer the béchamel-cheese mixture to a shallow container, cover the surface with plastic wrap to prevent a skin, and chill in the refrigerator until firm, at least 2 hours or overnight. The mixture should be scoopable and hold its shape.

Form croquetas

Using two spoons or lightly oiled hands, form the chilled mixture into small cylinders or ovals about 1 to 1.5 inches long (yielding about 18–24 croquetas depending on size). Place them on a tray lined with parchment and chill for 15–20 minutes to firm before breading.

Bread the croquetas

Set up a breading station: flour in one shallow dish, beaten eggs in another, and panko in the third. Lightly dust each croqueta in flour, shake off excess, dip into the beaten egg, then press gently into panko to coat completely. For an extra-crisp exterior, double-coat: chill 10 minutes, then repeat egg and panko. Place breaded croquetas back on the tray and refrigerate while heating the oil.

Fry croquetas

Fill a heavy pot or deep fryer with oil and heat to 350°F (175°C). Fry croquetas in batches without crowding until golden brown and heated through, about 2–3 minutes per side (total 3–4 minutes depending on size). Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Finish

Sprinkle finished croquetas lightly with a pinch of sea salt and a little reserved grated Payoyo. Arrange on a serving platter.

In a small food processor or with a mortar and pestle, combine the green and black olives, parsley leaves, blanched almonds, capers, and garlic. Pulse briefly — you want a coarse, slightly chunky texture (a loose paste), not a purée. Scrape into a bowl and stir in the sherry vinegar, lemon juice, olive oil, salt, and black pepper. Taste and adjust acidity or seasoning. If the picada feels too thick, add a little more olive oil (1 teaspoon at a time) to reach spoonable consistency.

Rest

Let the picada sit for at least 10 minutes at room temperature to allow the flavors to meld. It can be made a day ahead and refrigerated; bring back to room temperature before serving.

Spoon a small dollop (1/2 to 1 teaspoon) of olive picada atop each warm croqueta or serve the picada on the side for guests to add. Garnish with microgreens or chopped parsley and a light dusting of grated Payoyo. Serve immediately with lemon wedges on the side for a bright squeeze just before eating.