La Tienda in the Press
The Boston Globe - March 30, 2005
Paella with mussels and shrimp
Contrary to popular belief, traditional Spanish paella does not mix meats and seafood. This paella depends on mussel meat for most of its flavor. The crust of rice on the bottom of the pan, called soccarat, is considered a delicacy in Spain. Even with the long list of ingredients, the dish is not difficult. Pimenton, Spanish smoked paprika, is available at specialty markets or from www.tienda.com. Serves 4.