Some people will try to convince you that this is not an authentic recipe, due to its use of Chorizo, but Paella varies so widely across the regions of Spain that I don’t think the concept of authenticity even exists in that sense.
Some balk at the thought of Black Pudding, but the beauty of Paella is that you can (and should) substitute any ingredients in or out as you please.
This may look like quite a strict and rigid list of steps, but it’s really not. Every time I make this, it’s different… largely because I do things differently without paying a great deal of attention. That’s the beauty of Paella. It’s supposed to be wild, an adventure of flavour and colour, taste and texture!
So what are you waiting for? Jump in!