The curious mixtures of ingredients and cultures that it shares Dabiz Munoz In their social networks they are always viral meat, but when they directly reach out to local gastronomy, controversy is served. He plate of discord It is again, to no one’s surprise, paella, whose foreign versions with chorizo or onion outrage us, and we are not very kind when the reinterpretation comes from one of our cooks.
It must also be recognized that the three-starred chef always brings controversy wherever he goes, with his own legion of followers. faithful and also detractors either haters who jump at the opportunity to criticize you with every new idea you share. His latest invention is a peculiar tribute to Valencian and Galician cuisine, in a curious combination of ingredients and techniques that also includes the Canary Islands and La Vera.
Baptized directly as Galician paela XO by the chef from Madrid, we can see the preparation in a quick step by step through the video that he has shared this weekend both through Instagram and TikTok, where he also delights us with a tasting style of gocho that he likes so much, without cutting himself or wasting time with protocols.
The aforementioned paella is prepared, what less, in a Paella of generous dimensions, we suppose that to feed guests at home. part of a fried turnip tops and tomato with well of La Vera paprika on which he adds a clarified infusion of Galician broth. Then, the round rice, which tries to leave it thin, although without reaching the minimum layer that is so fashionable.
When the grain is almost ready, place some flyers from Pontevedra on top and little octopuses that cook quickly with the heat that emerges from the paella. Spray them with a little oil and also add some canary potatoes already roastedcut in half and seasoned with more paprika.
At the end of the video, Dabiz Muñoz teaches us well the socarrat and he prepares to test his work combining all the elements of the dish, giving good detail of them: “The chef’s bite“, he says as he rides him, “he has everything, the crunchy of the socarrat, the creaminess of the potato, the smoke of the paprika, the marine butter that is the octopus, and this -the volandeira- that is pure iodine. Can you ask for more?”
@dabizdiverxo Paella Galega ❌⭕️ Grelos, Canarian potato, octopus a feira, De la Vera smoked paprika, Pontevedra fritters and…. Clarified infusion of Galician broth!!! #viral #cheflife #michelinstar #3michelinstar #paella ♬ original sound – Dabiz Muñoz
In the numerous comments that the video has left on their networks, there are many clapping hands and followers who are dying to try it, but also comments of disappointment and indignation, both from Galicians and Valencians, unconvinced by the concept of mergers. Many have also been frightened by the idea of adding potatoes to rice -despite not being something rare in the kitchen- or those tiny octopuses, which are not baby octopus, but a specific species of cephalopod, yes, difficult to find.
the cook takes it with humor responding to some acquaintance, already being aware in advance that he was going to raise blisters. There is also no shortage of users who have directly gone to read the offended. not the first controversial paella that the DiverXO chef viralizes on networks, and it won’t be the last.
LA IDEAL – Valencian paella pan for 14 people, 50 cm, Gray
Annoying Galicians and Valencians aside, one might wonder why other Spaniards do view creations like this with good eyes but then we raise our hands to our heads when a street stall in London sells paella with chorizo to the English. things of the patriotism culinary.
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