A D V E R T I S E M E N T


Author Topic: Chicken and Chorizo Paella  (Read 159 times)

0 Members and 1 Guest are viewing this topic.

Offline Papa T

  • Supporting Member
  • *
  • Posts: 141
  • Location: Gainesville, Florida
  • When the moon hits your eye...
Chicken and Chorizo Paella
« on: July 28, 2021, 11:09:54 PM »
I usually make a seafood paella but a friend doesn't like seafood, so I made the land lover version using chicken thighs and chorizo. I used traditional seasonings, including 2 grams of saffron, imported Bomba rice, and cooked it in my 12 inch carbon steel pan, using a large stock pot lid to cover as needed. Carbon steel pans work very well if you don't have a dedicated paella pan like me. The socarrat was on point, too.
Everything sounds better in latin.
Omnis pizza 'est bonum.
Every pizza is good.

Making good pizza is not that hard, unless we choose to make it that way.

The best pizza you'll ever make for someone is making the one they ask for instead of making it the way we think it should be made.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7773
  • Age: 61
  • Location: St. Joseph, MI
Re: Chicken and Chorizo Paella
« Reply #1 on: August 09, 2021, 09:49:56 AM »
One of my favorite dishes at a local Mexican restaurant is called Quesadilla El Rodeo. It has chicken, chorizo, white cheese, and grilled onions in a flour tortilla. I can easily imagine how delicious your paella must have been.
-Tony

A D V E R T I S E M E N T