Jamie Bissonnette of Toro is fed up with being told that his paella isn’t authentic.
When he came to our test kitchen, he went on a solid rant about tradition and cooked up a paella that was a basically a “fuck you” to sticklers for authenticity.
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Bissonnette’s “MUNCHIES paella” isn’t a huge departure from what you would find in Southern Spain—it’s still got plenty of saffron, chorizo, and bomba rice—but it’s got plenty of seafood that reflect Bissonnette’s Northeast roots.
RECIPE: Paella Valenciana
This recipe has mussels, clams, shrimp, and three kinds of stock; not exactly traditional, but in the words of Bissonnette, “Who cares, man?”
