UK stockists of the finest Pure Hungarian Paprika
Hugh Fernley Whittingstall recommends Paprika Ladys' Paprika products:-
"The Paprika Lady's paprika is the real deal - fresh, zesty and full of flavour!"
(all articles are in PDF format)
12 tbsp. olive oil
2 large onions, chopped
4 fennel bulbs, chopped
1 red chilli, finely chopped
1 tsp. fennel seeds, ground
4 cloves of garlic, crushed
1 tsp. sweet paprika powder
2 tbsp. fresh thyme leaves
2 tsp. saffron strands (optional)
6 fresh bay leaves
2 tins plum tomatoes
200ml fish stock or water
150ml white wine
500g mussels, cleaned
650g firm white fish (bream, Pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil
1 tsp. Hungarian smoked paprika
Heat the olive oil in a large pan and sauté the onions, fennel, chilli, ground fennel seeds and garlic for a few minutes.
Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
Add the fish stock (or water) and white wine and bring to a simmer.
Add the cooked mussels and cook until they are all open. Discard any that have not opened.
Put the fish pieces into the stew and stir in the almonds.
Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.
• 1 lemon, cut into wedges
• steamed potatoes and spring greens