We 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 are 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
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