Tag: paprika

Arroz Negro – Spanish Black Squid Ink Rice Recipe

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Ingredients (4 servings):

  • 1 can squid in its ink
  • 200 g short grain rice
  • 1 litre hot fish stock
  • a few large prawns
  • 1 red pepper
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon sweet pimenton (Spanish smoked paprika)
  • 4-6 tablespoons canned chopped tomatoes
  • a few tablespoons extra virgin olive oil
  • 1 stalk green garlic (or green onion)
  • a handful of Spanish fried almonds

 

Preparation method:

  1. Chop the red pepper.
  2. Chop the onion.
  3. Chop the garlic.
  4. Slice the green part of the green garlic.
  5. Heat the olive oil and fry the chopped onions and peppers, over medium-low heat, for about 10 minutes until caramelised.
  6. Add the garlic and the pimenton, fry for another minute, stirring.
  7. Add the chopped tomatoes and cook for 2 minutes.
  8. Add the rice, and stir to coat with the pan’s content for a few minutes.
  9. Add the fish stock and the canned squid with its ink.
  10. Cook, stirring from time to time, over low heat until the liquid is absorbed and the rice is cooked, for about 20-30 minutes.
  11. Meanwhile, cook the prawns in a different pot in salted water for a few minutes.
  12. Serve the arroz negro, while hot, topped with cooked prawns, green onion slices and a few Spanish fried almonds.

Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

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Ingredients (4-6 servings):

  • 1 kg turkey hearts
  • 200 g dried black trumpet mushrooms
  • 1 large onion
  • 2-3 garlic cloves
  • 1-2 tablespoons vegetable oil
  • 2 tablespoons sweet paprika
  • salt and freshly ground black pepper to taste
  • 200 ml sour cream to garnish

Preparation method:

  1. Dice the onion.
  2. Chop the garlic cloves.
  3. Halve lengthwise each turkey heart.
  4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
  5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
  6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
  7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
  8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
  9. Serve in soup plates with a dollop or two of sour cream and some parsley leaves on the side.

Stuffed Goose Neck – Hungarian Jewish Recipe

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Ingredients (2 servings)

  • 1 goose neck’s skin
  • 1 goose liver
  • 1 onion
  • 1 egg
  • 1 hard-boiled egg
  • a few parsley leaves
  • 1 slice of bread
  • 50 ml milk
  • salt and pepper to taste
  • paprika to taste
  • marjoram to taste
  • 1 tablespoon goose fat

Preparation method

  1. Let the bread slice soak in milk.
  2. Debone and clean thoroughly the neck.
  3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
  4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.
  5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
  6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
  7.  Add a bit of water and saute it over low heat for about 10 minutes.
  8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
  9. Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
  10. Saw carefully the other end of the neck and place it in an oven resistant tray.
  11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
  12. Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.
  13. Leave it to cool down, slice and serve.