Recipe: Paella from Botica in Atlanta

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.

Credit: Ligaya Figueras

Credit: Ligaya Figueras

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About the Author

Ligaya Figueras

Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.

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