Does putting chorizo into a paella make it any less real? What makes paella “real” in my case is the rice one uses, and cooking it in a paella pan (but even that can change). How to make chorizo and lobster paellaFry a diced onion with some diced chorizo in a little oil in a large frying pan. When it comes to the boil, add 250g of paella rice, a pinch of saffron, and a bay leaf. Rest for a few minutes, to allow the heat of the paella to warm the lobster, and then serve.

Source: The Irish Times September 13, 2020 01:07 UTC