Summer Paella Dinner for 2-4

paella: local dragon tongue beans, maitake mushroom, bok choy, tomato, cooked with paella rice, alliums, herbs, spices, and served with lemon aioli. Optional: add 1 lb of cooked Pasturebird chicken ("pollo al fritada" style with special tomato-pimenton marinade) *Adding chicken yields enough food to plate 4 sensible servings.

side: roasted local carrot with goat cheese crema, ajada, moscatel golden raisin, tximitxurri, foraged wild fennel blossom

salad: local tomato and arugula with olive vinaigrette