For over 25 years, I have been cooking and working on creating the very best paella experience to cook for friends and family. Though out these years, I have experimented with ingredients that would create the most authentic paella available to the Nashville area and ….NOW I can say that My Paella Travels will bring to you the most authentic paella experience available from Texas to Tennessee and every state in between.
My paellas are customized for you while maintaining authenticity and quality. I use only the freshest ingredients available.
Oh! Did I mention that my paellas are Nashville-inspired?
I use fresh local sausages made for my paellas as well as fresh southern shrimp, clams, mussels and local Tennessee pork?
Not a seafood fan?
That’s okay, too! My Paella Travels will customize a paella to your palate.
Up to 60 guests…My Customized Paella Experiences will Travel to You!
Usually, I teach paella cooking classes but this time I was the student. Our local Williams Sonoma was featuring paella this month and I couldn’t resist experiencing other recipes for paella because I always learn something new and ways to add new flavor profiles to my paellas.
The ingredients for this type of paella was pretty straight forward but I couldn’t resist on adding my signature touches to make it my own.
When, I am creating a custom paella for 6 people, I always use my 15 inch Lodge Paella Pan. I love it! It cooks the paella perfectly, helps ensure the crusty socarrat rice crust and finish it off in the oven.
A fresh, well-made broth is the key to the foundation of creating a flavorful and authentic paella. The best part of this class was the mushroom broth. Fill a stock pot with your favorite (homemade) chicken stock (or water ) and fill it with a package of a variety of fresh mushrooms (sliced), carrots, celery, onions, fresh thyme. Add your favorite spices and salt and pepper, too. I prefer the combination of chicken stock and mushrooms for more flavor in the stock. Flavor and aromas should be the most important consideration in creating the best paellas ever, including the stock!
Locally made sausages are a big deal here in Nashville because they are amazing so I include some of the best around. Find your local butcher to add a touch of your area in each bite. This is so important. If your a lucky enough to find a locally made Spanish-style chorizo in your area, use it!
Green peas, red and yellow pepper strips and lemons added near the end of the cooking add color contrast and interesting flavors and textures you will enjoy.
There is nothing better than a big bowl full of flavorful paella with a perfectly formed soccorat (rice crust) and with a bottle of full-bodied Ribera del Duoro near by. Fuentespina Seleccion 2011 is a classic example of the luscious 100% Tempranillos from the Ribera de Duoro region of Spain. Wines from this area are very diverse and flavors of plum and strawberries that pair well with dishes with layers of flavors including sausages and chicken.
The tapas is an-seared shrimp with olive oil, salt and pepper with Curry Mayo with lime. Mix 1 cup mayo with 1 tablespoon of Madras curry powder, honey to taste, lime juice to taste. Serve with a bubbly glass of Cava Rose’.
Fresh orange segments, chopped/blanched asparagus and sweet purple onion pairs very well with a paella dinner. Serve with fresh, homemade ranch dressing with fresh or dried tarragon.
by Lisa Mays posted in Wine with Lisa Comments Off on Chef José Andreś-Inspired Chicken, Mushroom and Sausage Paella in my Lodge Carbon Steel Paella Pan & Tapas Paired with Ribera Del Douro Wine is the Perfect Meal for Weekends
My Paella Travels creates magical evenings for celebrations which will bring the signature dish of Spain to you for a casual backyard gathering that you and your guests will rave about!
My Paella Travelsbrings the heart and soul of Spain to any celebration. Paella, the most popular and well known dish of Spain, is a vibrant rice dish often cooked outdoors.
An authentic Paella Party is a great reason to celebrate with family and friends which will be centered around a large paella brimming with vibrantly tinted Bomba rice and locally sourced vegetables with succulent meats, seafoods and mouthwatering aromas of spices. My paellas are made with authentic Spanish ingredients and prepared with traditional Spanish techniques just the way they make them in Spain.
Set up is easy. I bring it all. You and your guests will enjoy the experience of watching the preparation and cooking of the paella before your eyes.
With every event, the best part of the experience is watching everyone enjoy themselves which is evident with smiles and laughter. I provide the main course, wine selections and tapas (if requested). My paellas will feed a large crowd and allows the guests to enjoy their guests while I do the cooking!
Part of what I do to help create the optimum experience is help with wine selections to pair with the paella and tapas event. For years, I have been studying wine and obtaining several certifications with the WSET and the Court of Master Sommeliers which focus on wine knowledge and pairings. Some of my favorite wines to pair are white, red and sparkling Spanish and Portuguese wines but it just begins there. Spanish foods pair very well with many wines and I would love to show how!
It takes about 45 minutes to create the paella from scratch. Guests have a chance to savor tapas and enjoy the wine selections while gathering around the paella pan. Your friends will have fun learning about the history of paella, what makes an authentic paella implementing authentic techniques and quality ingredients.
Momma Nik’s Cheesecake has paired up with My Paella Travels to create the best dessert experience ever. Momma Nik’s Cheesecakes are locally and creatively made offering a variety of flavors and sizes.
Momma Nik’s are especially great for birthday celebrations!