Recipe
Hungarian-style Paella
Magyar Paella: A Hungarian Twist on a Spanish Classic
4.8 out of 5
In Hungarian cuisine, bold flavors and hearty ingredients take center stage. This Hungarian-style Paella combines the essence of the traditional Spanish dish with the rich culinary heritage of Hungary. Bursting with paprika-infused rice, succulent meats, and vibrant vegetables, this dish is a celebration of flavors that will transport you to the heart of Hungary.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-carb (modifications may be needed)
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
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.
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2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
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1 teaspoon saffron threads 1 teaspoon saffron threads
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, diced 1 onion, diced
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2 cloves garlic, minced 2 cloves garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 tomatoes, diced 2 tomatoes, diced
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1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
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1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
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2 chicken breasts, cut into bite-sized pieces 2 chicken breasts, cut into bite-sized pieces
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4 Hungarian sausages, sliced 4 Hungarian sausages, sliced
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Salt and pepper, to taste Salt and pepper, to taste
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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
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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.
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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.
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3.Add the diced bell peppers and tomatoes to the pan, and cook until they start to soften.
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4.Sprinkle the Hungarian paprika over the vegetables and stir well to coat.
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5.Add the Arborio rice to the pan and stir to combine with the vegetables.
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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.
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7.Add the sliced Hungarian sausages to the pan and cook for a few minutes until they start to release their flavors.
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8.Pour the saffron-infused chicken broth into the pan, season with salt and pepper, and stir everything together.
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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.
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10.Remove the pan from the heat and let it rest for a few minutes before serving.
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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.
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