NEED SOFT CHORIZO
I need to know where I can buy "SOFT" Chorizo in Montreal to make a proper Paella.
Most butchers and grocery stores will have some type of raw chorizo. From that you can just prepare it as you like. I'm not sure who would carry a soft dried chorizo..
I enjoy the sausage at Mundial (Salvadorian run) across from JTM. Although you are probably looking for something more Spanish as opposed to S.American.
I get mine from one of the 2 Portuguese stores close to home (corner st-urbain/villeneuve or St-Dominique/villeneuve)
Mind you, those will be Portuguese style chorizo; a little bit more chunky than the Spanish ones ( I think).
You're in luck: according to some, a proper paella has no chorizo at all.
Then again, I've also been told by a Spanish friend that you can put whatever you please in paella, so I do include chorizo most of the time.
I get my chorizo from Les Cochons Tout Ronds (Jean-Talon market) and ask for a relatively moist one.
However, it is cured and generally quite dry even when not at its hardest. The trick is to slice it in small, thin rounds, put it in the pan (maybe with a little olive oil if it doesn't seem especially fatty), and heat gently until the fat starts to render. Then you're ready to continue with your sofrito. I've never put non-cured fresh sausage in paella, but it might be interesting.
re: Mr F
Thanks so much for that blog - I'll be perusing it (and the Spanish version).
Well, that is the original paella from its birthplace, but that is the same thing as saying that pizza is only one of two or three authentic Neopolitan recipes.
I tend not to use chorizo, but that is probably simply because the best paella I've ever had was made by Moroccan friends. They aren't remotely observant (they are of Muslim origin, though of course this would apply equally if they were Jewish), they eat ham and drink beer and wine, but just aren't used to chorizo in the dish. They are VERY fussy about good saffron.
Cochons tout ronds is of stellar quality, and will surely enhance your dish.
"Well, that is the original paella from its birthplace, but that is the same thing as saying that pizza is only one of two or three authentic Neopolitan recipes."
I agree, and that's why I often include chorizo and just about anything else that's good and seasonal, whether "authentic" or not.
But I do want Spanish-style chorizo, and that normally means it won't be soft unless you can get your hands on some that isn't fully cured. Maybe Cochons Tout Ronds would sell some (from the curing fridge in back).
I've never seen soft Spanish chorizo in Montreal, and the cured stuff is nothing like what you find in Spain. I don't know why that is. It's as if someone who's never seen or tasted chorizo had it described to them and then tried to make some.
If I were looking for something to cook with, I would just go with the Portuguese stuff.
Then again, as someone posted above, you never put chorizo in a paella. ;) The flavour is too intense. Paella is a subtle dish. In fact, many people are disappointed when they taste real paella because they expect it to have bold flavours.
Anyway, paella isn't the only Spanish rice dish or even the only one cooked in a paella. Perhaps you could call your dish Arroz con chorizo.
Thanks to all for their info on the soft chorizo. The one I bought in the market in Barcelona to bring to my friend in Belgium was in little links about 10cm long each. Not picante but semi mild. It was soft but still already cooked but not cured. We took the skin off and sliced it for the paella.