Hungarian-style Paella

Ingredients

While the Spanish paella typically features saffron-infused rice and seafood, the Hungarian-style paella incorporates the robust flavors of Hungarian paprika and replaces seafood with a combination of tender chicken and spicy Hungarian sausage. The dish also incorporates traditional Hungarian vegetables like bell peppers and tomatoes, giving it a distinct Hungarian twist. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 chicken breasts, cut into bite-sized pieces 2 chicken breasts, cut into bite-sized pieces
• 4 Hungarian sausages, sliced 4 Hungarian sausages, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small saucepan, heat the chicken broth over medium heat. Add the saffron threads and let them infuse for 10 minutes. Set aside.
2. 2.
   In a large paella pan or skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced bell peppers and tomatoes to the pan, and cook until they start to soften.
4. 4.
   Sprinkle the Hungarian paprika over the vegetables and stir well to coat.
5. 5.
   Add the Arborio rice to the pan and stir to combine with the vegetables.
6. 6.
   Push the rice and vegetables to one side of the pan and add the chicken pieces to the other side. Cook until the chicken is browned on all sides.
7. 7.
   Add the sliced Hungarian sausages to the pan and cook for a few minutes until they start to release their flavors.
8. 8.
   Pour the saffron-infused chicken broth into the pan, season with salt and pepper, and stir everything together.
9. 9.
   Reduce the heat to low, cover the pan, and let the paella simmer for about 20 minutes, or until the rice is cooked and the flavors have melded together.
10. 10.
    Remove the pan from the heat and let it rest for a few minutes before serving.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Hungarian paprika — Use high-quality Hungarian paprika for an authentic flavor.
• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a fluffy texture.
• Hungarian sausages — Look for spicy Hungarian sausages with a good balance of flavors.
• Saffron threads — Infuse the saffron threads in warm chicken broth to release their vibrant color and aroma.
• Fresh parsley — Chop the parsley just before garnishing to retain its freshness and vibrant green color.

Tips & Tricks

• For a smoky flavor, you can grill the chicken and sausages before adding them to the paella.
• Adjust the amount of Hungarian paprika according to your spice preference.
• If you prefer a spicier paella, add a pinch of hot paprika or chili flakes.
• Serve the paella with a dollop of sour cream or yogurt for a creamy touch.
• Leftover paella can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the Hungarian-style paella hot as a main course. Accompany it with a fresh green salad or crusty bread to complete the meal.

Presentation advice

Present the paella in a large, shallow serving dish to showcase the vibrant colors of the ingredients. Garnish with a sprinkle of fresh parsley for a pop of green.