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_MG_1176We start with a giant authentic Spanish paella pan with Spanish extra virgin olive oil, sweet organic onions, organic pepper and Arborio rice. To this we add fresh seafood like clams, mussels, calamari and wild Maine shrimp.

All is steeped in a saffron broth with our own sausage, organic pastured chicken, beans, corn, baby artichokes and garlic hearts and then topped off with tangy lemon juice and herbs!

Serves 20 – 200

_MG_1166There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Understanding a little of its history will help explain why so many varieties exist.

Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago.

In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish.



Photo credit: Larisa Stinga