This is the first in a series of three meals which are perfect for the cold winter months. The first two feed into the third (a rather fetching Seafood Risotto) by providing the ultimate stock, so you can try making all three in one week to get the most out of them. The next step is the Moules Frites.
Before my recent trip to Hungary, the only reference point I had for paprikás was from When Harry Met Sally. So I didn’t exactly class myself as an expert on the matter. But it did teach me two important lessons. First, make sure it doesn’t have too much pepper on it. Second, don’t leave Budapest without trying it.
When I sat myself down in an empty basement restaurant hidden up some side street at too-damn-early-to-be-ordering-dinner o’clock, I was presented with a rich, creamy chicken stew served side-by-side with tiny buttered dumplings. This traditional accompaniment, nokedli (also called spätzle), is as much a part of the dish as the paprika, so I’m including them in this recipe. That’s as far as tradition goes around here though, because I’ve messed around with the dish and added some ideas of my own.
If the nokedli sound like more effort than you're willing to put in, rice is a great substitute. One thing’s for sure though, you won’t go Hungary after this meal! Eh? Eh?
