Today’s Maine Sunday Telegram includes a 4 star review of Paella Seafood.
His Valencian-style, traditional paella is smokey (even without chorizo), with patches of crusty soccarat rice on the bottom and precision-cooked proteins (chicken, shrimp, calamari, mussels) that highlight why this deserves to be the restaurant’s eponymous dish. Other standouts include dill-flecked seafood soup; a sandwich of fried pollock nestled into a home-baked roll; and turmeric-tinted, deep-fried whole belly clams served scattered with almost translucent discs of thin-sliced jalapeno peppers. Paella Seafood might be under the radar for the moment, but it won’t be for long.
Today’s paper also includes an article on how distilled spirits prices are set in Maine and on the variety of taco options available in the Portland area.