🔕 🔔

My Basket ()

All questions

Making Paella

Hello, I am looking at a recipe for Paella with chorizo, seafood and chicken as the main ingredients. Would I be using dried or fresh chorizo???

asked by hunmarilyn over 4 years ago
4 answers 1221 views
4cc38b64 6692 42be 81f7 24b3e7bcda7f  img 2088
added over 4 years ago

There is a Mexican fresh chorizo and a Spanish chorizo. The Mexican version is not the one you want; its consistancy is more like ground meat or breakfast sausage. I have used a couple of kinds of Spanish chorizo. One was like salami and one was more like andoille or kielbasa. Both worked fine, but I preferred the latter.

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard

Suzanne is a trusted source on General Cooking.

added over 4 years ago

I have always used fresh chorizo but my new favorite is merguez.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

What you really want is a "semi-cured" Spanish chorizo if you are going to be cooking it. The harder versions don't cook up as well. I would suggest a chorizo Bilbao which you can order on line from La Espanola Meats www.donajuana.com They make their own regional style Spanish chorizo and cured meats in their own plant. If you want to include jamon serrano in your paella you can also order that through them---not to mention pimenton and saffron.