Reference my thread on thickening a clam chowder. That's all the evidence one needs to know that food faces a heavy bias. We're not allowed to go outside the bounds of "authentic" cuisine.. and yet no one would necessarily agree on what is authentic.
I think part of the question has to be.. is it our responsibility to pass on the originating information when we create a derivative? If I call something a curry.. but I introduce my own ideas.. am I perhaps inappropriately changing this term "curry"? Is it mine to change?
Chorizo doesn't bother me that much. Spices, ingredients, etc are bound to change even region to region. But it's in a deep pot instead of a paella pan or even a a big cast iron skillet to get the crunchy rice bits. Seems like a fluffy rice scramble more than a paella IMO
I don't know if it is authentic but I use Chorizo when making paella. I use the Iberian peninsula type rather than the Mexican type. I could not remember whether chorizo was Portuguese or Spanish. There does seem to be a lot of recipes using sausage. I have had paella that used sausage that overpowered the seaafood.
I don't know if it is authentic but I use Chorizo when making paella. I use the Iberian peninsula type rather than the Mexican type. I could not remember whether chorizo was Portuguese or Spanish. There does seem to be a lot of recipes using sausage. I have had paella that used sausage that overpowered the seaafood.
"Spanish" chorizo only; never raw Mexican chorizo.
To me this is just another one of those "regional purity" discussions. I'm not Spanish and don't care too much about which version is more authentic but my understanding is that there are two basic types: seafood paella and meat-based (predominantly chicken and chorizo) paella. I don't mix the two even though some may. I know that some folks also used rabbit or snails or other stuff, but when I last discussed this with a Valencian friend he generally concurred with this impression. There's another fight, though: orange-wood fire cooked versus stovetop.
I guess I'll be safe and PC and call what I make rice dish cooked in a pan. The only time I have eaten paella out was at Bobby Flay's it was OK and mixed meat and seafood. What does Bobby Flay know he is from New York.
I have the suspicion that I may be the only Action Bronson fan on Chef Talk.
Yeah ... him and his boys can whip out burp and fart jokes at will, but at the end of the day.... Bronson and his crewe are surprisingly intelligent when it comes to their palates.
When they are not eating they are talking about eating.
Then at the end of that segment...ya gotcha words.
I have the suspicion that I may be the only Action Bronson fan on Chef Talk.
Yeah ... him and his boys can whip out burp and fart jokes at will, but at the end of the day.... Bronson and his crewe are surprisingly intelligent when it comes to their palates.
When they are not eating they are talking about eating.
Then at the end of that segment...ya gotcha words.
I'm making paella tonight. In a sauté pan, mixing chicken, mussels and shrimps, using smoked pimenton, and... oh nooooo!!! I completely forgot to buy chorizo!! My wife is seriously pissed. Paella without chorizo? What was I thinking?
So I tried to sell her the argument that "real, authentic paella from Valencia never had chorizo", but I'm afraid she's not buying it. Hence the smoked paprika.
@French Fries: did you notice the google translation wants you to use crocus flower....... /img/vbsmilies/smilies/rolleyes.gif
At least you are using saffron /img/vbsmilies/smilies/thumb.gif
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