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!
A few clouds and early morning rain did not deter ticket holders from venturing down to Nashville’s Riverfront Park to sip, savor and enjoy culinary delights and wine from one of newest and intimate wine festivals in Nashville! And, for the second year, My Paella ruled! My Southern-inspired local Paella is a fusion between authentic Spanish, local Nashville and southern cuisine.
With the Cumberland River and Titans Stadium as the back drop, a crowd of hungry festival goers gathered around the paella for The Art of Cooking Paella Demo. My gumbo and jambalaya paddle came in handy for stirring the paella!
A paella from Spain incorporates the bounty of fresh local ingredients such as spices, herbs, meat, seafood and vegetables in season from their land. My paella honors the art of traditional paella cooking with a southern infusion and local culinary artisan Nashville products.
Some of the local ingredients that filled the paella to the brim were Porter Road Butcher’s smokey chorizo and lamb kielbasa, smoked Spanish hard Chorizo from Carnivore, a local butcher shop in Franklin. Savory aromas filled the air with combination of Spanish saffron, sweet smoked Paprika and a variety of herbs and spices from Savory Spice Shop in Franklin, TN.
The South loves their black-eyed peas and what better way to honor the South than with crispy and creamy textured fried black-eyed peas with a touch of cajun spice which honors my Louisiana culinary heritage. Most of the seafood is from the south in my paella! Whole Foods provides Florida, Georgia and Texas Gulf Shrimp and clams from North Carolina as well as other seafood from Southern waters when available.
My famous (secret) signature Spanish rub recipe was developed for My Paella Travels Smoked Beer Can Chicken with local artisan beer- Jackaloupe’s Thunder Anne– completed the paella dish with a Nashville flair!
After the caramelized rice crust (the socarrat ) was formed, the paella was ready for the line of hungry foodies!
Everyone enjoyed serving themselves their dish of paella! After all, paella is the most celebrated of Spain and it’s perfect for serving a crowd from one pan!
A swarm of happy hungry people surrounded my Southern-Inspired Paella as I was trying to get it down to the VIP tent. Well, it didn’t make it!
A couple of my wine friends in the business enjoyed the paella too!
Austin chicks rule! This Austin chick was eating the crispy socarrat right from the pan and was the biggest compliment yet!
Get ready for more! Stay hungry and thirsty for more! There will be more to come!
Paella, the most vibrant rice dish of Spain, is making its way front and center in the culinary scene all across America. Chef Michael Symon demonstrated how to make a authentic Seafood Paella with a a touch of Nashville’s regional cuisine.
Paella is a communal dish shared by friends and family in Spain. Cooking paella is a celebration of friendship, family events and love.
Cooking is all about using your hands as tools as Chef Michael demonstrates by crushing fresh tomatoes for the sofrito. Cooking can be sexy. Yep. That’s right. Use your hands! Get your “hands dirty” by immersing yourself into the dish. Feel the juicy ripe tomatoes break up into the pan. Not only is it sensual, it becomes your dish, your signature dish that you have created with your own hands to share.
In the pre-event article that I posted, Chef Michael told me how much he loved Nashville: the people, the combination of music, the food scene and, of course, Hattie B’s Hot Chicken. He would be celebrating his birthday while he was here for the event and would celebrate with hot chicken. As we discussed the types of paella he might prepare, I suggested a Hot Chicken Paella and I am glad I did!
As you might know, I am a paella chef in Nashville (My Paella Travels) and having the opportunity to speak to Michael Symon in a phone interview and then attend the Paella Perfection demo was full-circle!