Traditionally in Spain you would never add chorizo to a paella. However, we’re not in Spain, and as long as you’re using good products why not switch it up a little?
Our family is from the Valencia region - where the paella was invented. And really it’s all about the rice, and combining great local flavours in a large flat, shallow pan (paellera) and getting the timing right (that includes making the socarrat - the crusty rice at the base of the pan once it’s cooked).
There are numerous sorts of paella, so feel free to add Martinez chorizo to yours.
We do.
CHORIZO RECIPES
There are numerous websites with some (not all!) really good ways to use quality chorizo. However, we thought to expand on a few of our favs. We like them easy (ideally quick) and importantly, really tasty. You probably do too.
Tapas.
You’ve come to the right place. Chorizo is always used when having tapas. The combinations are only limited by your culinary imagination. Simply search “tapas chorizo” to start the inspiration, and below are some combinations that might start you in the right direction.