Botica chef-owner Mimmo Alboumeh makes a bountiful meat and seafood paella whose flavors are built from numerous aromatics and seasonings. The unorthodox technique of parboiling the rice won’t result in a paella with a socarrat, the crusty, crispy bottom, but it will cut down on cooking time. The dish is featured in the AJC Fall Dining Guide 2021 as one of our favorites dishes right now.
Ligaya Figueras
Ligaya Figueras
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