To chorizo or not to chorizo in Paella

To chorizo or not to chorizo - that has been the question regarding the mighty paella today. And even my Spanish friends agree that WITH chorizo is best (though they might not admit it in public). So, what are tips for cooking a beautiful paella at home?

1. Use chicken thighs on the bone, as the bones add flavour.
2. Mix smoked & sweet paprika in your paella spice blend (saffron, turmeric, smoked paprika, sweet paprika, pepper, garlic powder, onion powder & a touch of Chinese 5 spice).
3. Cook the dish with sliced lemon on top, as slightly charred lemon is so much more interesting than raw lemon in the dish.
4. Deglaze the paella with a white wine & dry sherry mixture after frying chicken. 5. Use fish stock & chicken stock as cooking liquid for the rice.
5. If you can, cook the paella over an olive wood fire / BBQ - the smokiness of the olive wood adds the perfect Mediterranean flavour kiss.
6. The oils from mussel shells add a distinctive & essential taste layer, so include shelled mussels in dish of possible.

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