This South-of-the-border paella includes Mexican chorizo, a spicy, freshly ground pork sausage that's not to be confused with its dry-cured Spanish cousin. The dinner recipe comes from chef Rick Bayless.
If you follow the instructions this seemingly complicated recipe is very doable. In the end we thought it could have had more flavor. Either more chorizo or add some smoked paprika and cayenne. Overall it was a good recipe and I'll probably make it again.