Hasn't really established that at all, there's plenty of tradition of using chorizo in paella. Mexican chorizo is, in my experience, mostly pretty uniform, but there are varieties (including a green one stuffed with cilantro). Spanish chorizo is much more variable; I've found several quite distinct types locally, and that's just the tip of the iceberg.
Didn't say they were. I said that there are several varieties of Mexican chorizo and even more of Spanish chorizo. Then start throwing in Portuguese and Brazilian varieties of chourico, and exploring former Spanish colonies, the varieties are nearly endless.
I can't really speak to traditional Spanish or Valencian paella– just going off what El Marin and Rick330man say, and they seem pretty in the know about it. But whenever traditional foods of one region spread to others, it's pretty natural that they adapt to local ingredients and customs. California rolls, anyone? I'm pretty fascinated with this topic of the difusion of culinary tranditions. On the the one hand there's always the danger of cultural appropriation, especially when something is commercialized. On the other hand, cultures and traditions in contact with new ones pretty naturally adapt and evolve.
Jamón serrano is the 'thing' for tortilla, to my taste.
Also means thw woman sexual part of the body
You don't stir paella's rice... that, pan and ingredients are the differences
I must agree with you. Only in South of Ourense, around Verín thay make really good one, with bread, not (puff pastry) hojaldre
It is Man's tronko, el rabo.
, but there are MANY things I know nothing about, like paella.
The fact of the matter is that speaking of "authenticity" in a traditional recipe is pretty futile- cooks around the world have always used what they had. If you speak Of "authentic" paella, well the original consisted of rice, green beans and snails; do you limit the dish to that? Or to somewhat later versions, which are based on ingredients common in Valencia? The water of Valencia is said to be pretty distinctive; is it really paella without that? On the other hand, the name paella refers to the pan it is cooked in, and thus the method of cooking; is that what defines the dish? It spread beyond Valencia long ago, and cooks everywhere used the available ingredients and their own tastes, which in many cases included chorizo. There are any number of published recipes by very authoritative and very Spanish authors that use chorizo, so I see no question of "authenticity". Now pizza made of cauliflower, that may be a bit over the edge. I haven't traveled extensively in Spain, but just shopping at Spanish Table, I've had 5 or 6 quite distinct types of Spanish chorizo- dry ones and not so dry, plainly distinctive spice palettes. Niman's Ranch sells an uncooked Spanish chorizo; I don't know what tradition lies behind that, but presumably they researched the subject some; at any rate, it's quite good.
Is so. Go back far enough, there's no tradition of using meat or seafood or saffron or much of anything that defines the modern dish. You might as well say there's no tradition of using beans in chili- you might not like it, but it's futile to deny its existence.
Exactly. I wish the word had stuck to some sort of meaning consistent with its origin, but I have no control over how others use the language- no one does- and the fact is that people have used the word for a long time for all sorts of variants, to the point that it's near meaningless; recipes appear with beans, with curry powder (another one that's been rendered so vague as to be meaningless), based on tomatoes with a couple of teaspoons of (arggh) chili powder, with no chilis at all- pretty much anything reddish that can be served in a bowl; that's how people use and understand the word, so that's what it means. For me, the word "pizza" means a yeast raised wheat flour dough which is cooked along with its toppings, and I'm disinclined to use it for anything without cheese, or with plainly non Italian toppings such as Poblano peppers, but that's my problem; people can and do use the word for flatbread creations, parbaked crust versions, cauliflower crusts with salads piled on them, and I have no authority to stop them. Even recipes with known origins and well established traditions for the original method of making them, such as Key Lime Pie, have been varied to the point that pretty much any lime pie with any sort of limes, and many non pie desserts, use the name. It's all part of a larger semantic entropy- there are no authorities on how language can be used oother than its body of users, so meanings tend to become vaguer and vaguer as people "expand the meaning" of words.
Be sure to use Arborial rice. Make sure your pan will fit in the oven...mine didn't.
