The taste of childhood on a sandwich. Homemade paprikash step by step

Homemade paprikash it is aromatic and slightly spicy. Many people associate it with childhood sandwiches. Smoked mackerel adds a deep flavor.

It tastes best when completely cooled, when all the flavors have melded together. Serve on fresh bread, toast or as an addition to sandwiches.

• 1 large smoked mackerel,
• 1 onion,
• 2 medium carrots,
• 1 parsley,
• 200 ml of water or vegetable broth,
• 4 teaspoons of thick tomato passata,
• 2 teaspoons of tomato paste,
• ½ teaspoon of hot pepper powder,
• 2 teaspoons of sweet pepper,
• 100 g of rice,
• salt, pepper,
• 1 tablespoon of olive oil,
• 1 heaping tablespoon of butter.

Cook the rice in salted water according to the instructions on the package. Strain and leave to cool completely.

Chop the onion finely. Heat the olive oil and butter in a pan and fry the onion until it becomes translucent and slightly golden.

Peel the carrots and parsley. Then grate it on the fine holes of a grater. Add them to the frying onions. Season with salt and pepper, then add water or broth. Simmer over medium heat until the vegetables are soft and the liquid has mostly evaporated.

Then add tomato passata, hot and sweet peppers. Mix thoroughly and simmer for a few more minutes to combine the flavors.

Peel the mackerel and remove all bones very carefully. Crumble the meat with a fork and add to the vegetables.

Also add tomato paste. Finally, add the cooked, cooled rice. Mix everything thoroughly. Taste and season with salt, pepper or a little extra paprika if necessary.

Source: Terazgotuje.pl