Should You Put Chorizo in Paella?

If you're asking yourself this question, it's probably because you're familiar with the debate around paella and what should go in it. We've talked about what goes in paella valenciana, and for some chefs and Valencian locals, that's as far as paella should go.

Toni Novo, the owner of one of Valencia's oldest paella eateries, is one of these purists. He is extremely particular about his ingredients, including what variety of green bean is the most authentic, and dismisses anything other than the most "traditional" paella valenciana as made for tourists. But he calls out chorizo particularly: as he told Lens Gourmand, “Chorizo, peppers, pork ribs…those are not accurate."

On the other hand, if you know the history of paella, you realize that the dish has been evolving since ancient times. Only a few centuries ago, it was being made with water vole meat, and I don't see any traditional Spanish restaurants serving that! The fact is, cuisine, like anything else, changes over time. That doesn't mean we should lose sight of the simple beauty of the classics or that we should stop cooking traditional dishes. It's only to say that if you aren't open minded about new ideas, you're constantly going to be upset in life.

Now, Spanish chorizo itself has an equally-long history, dating back to the ancient Romans. It is a beautiful ingredient in its own right, and I'm not sure it deserves so much vitriol. I've had paella cooked to the traditional Valencian recipe, and it's delicious. But I've also had a really good paella with chorizo in it: for example, the paella mixta on the menu at La Marcha in Berkeley. The best restaurants are the ones where you enjoy what you're eating. Which chef rides the highest horse doesn't interest my taste buds in the least.

The bottom line is, there are a lot of opinions about what are ingredients are "acceptable" or not, but I tend to think that in the end, the only person you need to please is yourself. If you want chorizo in your paella, I say, go for it.

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