In a small bowl, combine the leftover paella rice with the chopped cooked chicken, fish, or meat.

Add 1 beaten egg and 2 tablespoons of flour.

Mix well until the ingredients are evenly combined.

With floured hands, shape the rice mixture into 2-inch balls.

Place bread crumbs in a shallow bowl.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette into the remaining beaten egg, then dredge in the bread crumbs, ensuring they are evenly coated.

Place the croquettes in the hot oil.

Cook, turning several times, until they turn golden.

Transfer the fried croquettes with a slotted spoon to paper towels to drain.

Serve hot.