Does the chorizo have to be "pre browned/cooked before introducing it into the rice-vegetable-liquid mixture?
After all it will simmer for about 25 minutes.
Is it food-safe to NOT pre cook the sausage?
When making any dish like this. Regardless if it’s a Paella gumbo etouffee, or a Bog. The char flavor that’s added IMO makes the world of difference. With that being said I would suggest at least browning it in the pan and finishing it off in the stew. The point of these dishes is too build flavors boiling meat does not do that. The extra time spent will be well worth your while in the end.
to make paella, you might as well not skip any steps.
It is interesting that you reference not skipping any steps. So many people fail in the kitchen because they cut corners. Whether it is cutting in preparation or ingredients... it usually makes a huge difference.
Perfect example is breading chicken. Some people cannot be bothered with dredging in flour before egg wash and then final coating of whatever you are doing (bread crumbs, seasoned flour, beer batter, etc. What they dont realize is that initial flour dredge is critical. It is often skipped or overlooked.
RE: I personally grill any sausage and or chicken Â
When making any dish like this. Regardless if it’s a Paella gumbo etouffee, or a Bog. The char flavor that’s added IMO makes the world of difference. With that being said I would suggest at least browning it in the pan and finishing it off in the stew. The point of these dishes is too build flavors boiling meat does not do that. The extra time spent will be well worth your while in the end.
. Only problem with that is you lose a lot of yummy chorizo fat that way.
How the sausage gets made
We just assume that it happens
But no one else is in....
The Room Where It Happens - ( New Window )
It is interesting that you reference not skipping any steps. So many people fail in the kitchen because they cut corners. Whether it is cutting in preparation or ingredients... it usually makes a huge difference.
Perfect example is breading chicken. Some people cannot be bothered with dredging in flour before egg wash and then final coating of whatever you are doing (bread crumbs, seasoned flour, beer batter, etc. What they dont realize is that initial flour dredge is critical. It is often skipped or overlooked.