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UK stockists of the finest Pure Hungarian Paprika

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Hugh Fernley Whittingstall recommends Paprika Ladys' Paprika products:-



"The Paprika Lady's paprika is the real deal - fresh, zesty and full of flavour!"

EVENTS TWITTER Hugh And Dari_smllb


(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

Hungarian Fish Stew

  • 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