If Spain is well know for anything other than bulls, flamenco, windmills, soccer, or Claudia Bassols, then that other is "SAUSAGE" (the NY Times agrees). And in my mind, there is no Paella I love more than a Sausage Paella.Now, be careful not to use Mexican Chorizo (too spicy for Paella) or Bratwursts (too German, which is never a good thing). Rather, see if you can find some sort of Lamb Sausage (perfect!) or a Non-Mexican (i.e. Spanish) Chorizo Sausage or Andouille Sausage (or something similar). I have even used Aidell's Sausage (which I don't necessarily recommend (it's pre-cooked) but it'll do in a pinch).
Now, the trick with Sausage and Paella is this: you want the sausage in the olive oil as early as possible because it gives off great flavor, but you don't want it cooked so long that it gets dry (which it would if you left it in from beginning to end). The solution? Add the sausage at the beginning for 10 - 12 minutes, then take it out until you introduce the broth, at which time you can reintroduce the sausage. Trust me on this one.
Who are you? I stumbled on your blog while searching for Spanish restaurants in my area. I lived in Barcelona for almost 2 years and your blog makes me miss the place and most importantly the food!
ReplyDeleteP.S. I love your writing. 2 minutes ago I wouldn't have cared about what sausage to use in a paella, and now I definitely have opinions!
I'm bookmarking you.
Cheers, Abby
This is my Good luck that I found your post which is according to my search and topic, I think you are a great blogger, thanks for helping me outta my problem..
ReplyDeleteFree Dissertation Topics List