Tag: paprika

Tört Paszuly – Hungarian Mashed Beans – Recipe

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Ingredients (4 servings):

  • 1/2 kg of white beans
  • 6 garlic cloves
  • 2 bay leaves
  • cooking oil
  • salt, pepper and sweet paprika to taste
  • 2 large yellow onions

Preparation method:

  1. Soak the beans for one day in cold water.
  2. Place the soaked beans in a but, cover them with plenty of water.
  3. Add salt, garlic and 2 bay leaves.
  4. Cook for a long time until the beans are soft. Replenish with more water when the liquid boils down.
  5. Take out the cooked beans from their cooking liquid and blend them with a stick blender until smooth.
  6. Return the mashed beans to the pot with cooking liquids and bring it back to cook over low heat and keep stirring constantly, not to stick to the bottom of the pot. Cook for 5-10 more minutes.
  7. Slice thinly the onions.
  8. Heat a generous amount of vegetable oil in a frying pan and add the sliced onions and some salt.
  9. Fry the onions over medium-low heat until softened.
  10. Then add about a teaspoon of sweet Hungarian paprika and continue frying until the onions are a bit crisp and golden brown.
  11. Serve the mashed beans topped with a spoonful of fried crispy onions and its frying oil.
  12. On the side, you can serve some sauerkraut if you fancy.

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.