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.

Chef Mimmo of Botica prepares paella on the restaurant's patio each Wednesday and serves it from 3-6 p.m.  He also makes it on the occasional Sunday and upon request. 
Ligaya Figueras / ligaya.figueras@ajc.com

Credit: Ligaya Figueras

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Credit: Ligaya Figueras

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