Noray shrimps croquettes

For the béchamel sauce:

• Melt the butter and make a “roux” with the flour.
• Turn off the heat and add, a little at a time, the hot milk mixed with the cream, stirring with a whisk to avoid lumps.
• Return the pan to the heat and cook it for about 10 minutes, so that it loses its floury taste.
• Put it in the blender (if we want it to be very fine).
• Set aside.

For the sofrito:

• In a wide and low saucepan, fry the garlic, the spring onion and the green bell pepper with a little olive oil and salt. Let it brown lightly.
• Add the baby squid and the shrimps, and sauté, soaking with the manzanilla until it reduces.
• Add the tomato, the choricero pulp and the spider crab or crab meat, and cook until it concentrates all the flavor.
• Set aside.

FINAL AND PRESENTATION:

• Add the sofrito to the béchamel sauce and cook for 5 more minutes.
• Season with salt and pepper to taste.
• Spread the mixture on a tray and let it cool.
• Once the dough is cold, form the croquettes and dip them in flour, egg and breadcrumbs (in this order).
• Fry them in plenty of hot oil.