I also enjoy making Paella, especially after a trip to the beach, returning with fresh shrimp and blue crab. I haven't found a commercially available Spanish Chorizo that I was happy I bought, so I make my own smoked version. The smoky overtones of garlic and cloves adds a unique flavor to the dish. So, if you have a smoker, here's a great recipe for 5 lbs.
2 TBL Plain Salt
1 tsp cayenne. I buy mine heat rated, and use 90K. (
www.atlanticspice.com)
1 tsp coarse black pepper
.5 tsp cloves powder
.25 tsp nutmeg powder
.5 tsp dried parsley flakes
.5 tsp Mediterranean Oregano
1 tsp garlic powder
.25 CUP Paprika (either Spanish or Hungarian)
1 tsp #1 pink curing salt (Prague powder)
Grind whole boston butts using fine grinding plate. In a blender, add 2 cups water and ice, and spice ingredients. Blend well. Pour into meat mixture and mix well until all fat is distributed evenly and spice marinade is fully absorbed. Stuff tightly into casings, about 18"-24" long, leaving 2-3" empty casing on each end. Tie into a sausage ring. Hang in smoker until casings are dry. Then, apply heavy smoke and smoke until internal temp reaches 152 degrees. Remove and chill immediately with ice cold water to reduce shrinkage and allow to bloom to final color. Refrigerate or freeze until ready to use.
Enjoy!