The Spanish Paella is popular all over the Americas and the Caribbean where each culture has made it their own — in Louisiana the Creole and Cajun cooks transformed the Paella into the Jambalaya, and in Peru we added a spicy aji amarillo onion sofrito to give birth to the Arroz con Mariscos, or Peruvian Paella.
Wet rice based on seafood mixture with house sauce, with a touch of Parmesan cheese and coriander.
Allergens: Crustaceans, Fish, Milk