Chicken Paprikash Croquetas Recipe – Hungarian-Spanish Fusion Dish with Gazpacho Salad

Chicken Paprikash Croquetas Recipe

This Chicken Paprikash Croquetas recipe is a vibrant fusion dish combining rich Hungarian-style paprika chicken croquettes with a refreshing Spanish-inspired gazpacho salad. Featured on DNA Dinners with host Tara Broadbent, this recipe blends creamy, crispy, and fresh textures into a perfectly balanced modern comfort dish.

The Inspiration

This dish draws inspiration from two iconic culinary traditions—Hungarian chicken paprikash and Spanish tapas culture. Chicken paprikash is known for its rich, paprika-forward creaminess, while croquetas are a staple of Spanish cuisine, celebrated for their crispy exterior and soft, flavorful filling.

Tara Broadbent’s DNA Dinners version brings these influences together into a single, cohesive plate that celebrates contrast and balance. The croquetas are deeply savory and creamy inside, infused with Hungarian and smoked Spanish paprika, while the gazpacho salad adds freshness, acidity, and crunch. The lemon chive sour cream ties everything together with a bright, tangy finish. This dish highlights how European comfort food traditions can be reimagined into elegant, modern small plates.

Ingredients

Croquetas

• 2 tablespoons (30 millilitres) olive oil
• 3 pounds (1362 grams) chicken thighs, skinless and boneless
• 2 small yellow onions, finely diced
• 1 large green bell pepper, finely diced
• 2 garlic cloves, minced
• 1/3 cup (80 millilitres) Hungarian paprika
• 2 tablespoons (30 millilitres) Spanish smoked paprika
• 1.5 cups (350 millilitres) chicken stock
• ¼ cup (60 millilitres) butter
• 2 ¼ cup (540 millilitres) all-purpose flour, divided (¼ cup (60 millilitres) for croquetas, 2 cups (480 millilitres) for dredging station)
• 3 cups (720 millilitres) milk
• 1 teaspoon (5 millilitres) salt
• 4 eggs, for dredging station
• 3 cups (720 millilitres) unseasoned breadcrumbs, for dredging station
• ½ cup (120 millilitres) vegetable oil, for frying

Gazpacho Salad

• 4 roma tomatoes, finely cubed
• 1 cucumber, finely cubed
• 1 red onions, finely cubed
• 1 red bell peppers, finely cubed
• 1 green bell peppers, finely cubed
• ¼ cup (60 millilitres) olive oil
• 3 tablespoons (45 millilitres) red wine vinegar
• 3 garlic cloves, minced
• Salt and pepper

Lemon Chive Sour Cream

• 1 cup (240 millilitres) sour cream
• ¼ cup (60 millilitres) fresh chives, finely chopped
• 1 lemon, zested
• 1/8 teaspoon (0.5 millilitres) salt

 Method

 For the Croquetas

• In a deep, large, skillet, heat the olive oil over medium-high heat. Add chicken thighs and sear on both sides for 3-4 minutes each side, until golden. Add onions and green peppers, cook for 2-3 minutes. Reduce heat to medium. Add garlic, cook for 1 minute. Add the Hungarian paprika and the Spanish paprika. Stir. Pour in chicken stock and bring to a simmer. Cover with a lid and gently simmer for 45 minutes.
• Remove lid and lightly shred meat apart using 2 forks. Add butter and flour. Stir until fully incorporated. Slowly pour in milk while stirring. Bring the mixture to a light simmer and cook for 2-3 minutes until a thick sauce forms, continuously stirring. Season with salt. Remove mixture from the heat. Set aside to cool.
• Line an 8×8 casserole dish with parchment paper. Add cooled mixture and place in refrigerator for an hour to chill completely.
• Using a circular cookie cutter, cut 6 x 2.5 inch (15 centimetre x 6.25 centimetre) portions out of the chicken mixture. Dredge the chicken croquetas in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
• Heat the vegetable oil in a skillet to 325F (160C). Place 3 croquetas in hot vegetable oil and cook for 4-5 minutes on each side. Repeat until all croquetas are cooked. Set croquetas aside on dry paper towels and reserve for plating.

For Gazpacho Salad

• In a mixing bowl, toss the tomato, cucumber, red onions, red bell peppers, green bell peppers, olive oil, vinegar, garlic, salt, and pepper until properly mixed. Let sit for 30 minutes before serving.

For Lemon Chive Sour Cream

• In a small mixing bowl, mix sour cream, chives, lemon zest, and salt until fully combined.
• For plating, place a croquetas in the center of a round plate. Top with a dollop of Lemon Chive Sour Cream and 3 tablespoons (45 millilitres) of Gazpacho Salad.

Serving Suggestions

These Chicken Paprikash Croquetas are perfect for entertaining, tapas-style dining, or elevated appetizer courses. Serve them as part of a shared platter alongside other small plates, or as a refined starter for a multi-course meal.

Pair the dish with a crisp white wine such as Albariño or a light sparkling wine to balance the richness of the croquetas and the acidity of the gazpacho salad. For casual gatherings, they also pair well with chilled beer or citrus-based cocktails. Serve immediately after frying to maintain the contrast between the crispy exterior and creamy interior.

Final Thoughts

This Chicken Paprikash Croquetas with Gazpacho Salad recipe is a bold and creative fusion of Hungarian and Spanish culinary traditions. The crispy, paprika-rich croquettes paired with a refreshing salad and bright sour cream create a dish that is both comforting and refreshing.

Tara Broadbent’s DNA Dinners version demonstrates how classic European flavors can be transformed into modern, shareable plates that are perfect for contemporary dining. It’s a recipe that delivers texture, balance, and vibrant flavor in every bite.