Posts Tagged ‘Lisa Mays Paella’

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

Paella de Pollo y Setas (Chicken and Mushroom Paella) with Camarón Tapas and Fresh Green Salad

15 inch Lodge Carbon Steel Paella Pan


(photos by

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!


The Chicken Mushroom Paella by José Andrés that was posted in Wine Enthusiast Magazine is a nice recipe on its own, which inspired me to take it to another level by adding a few ingredients that you like with elevate the flavor profiles and the bright colors will catch your eye.

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.


08 2016

Cook and Wine With Lisa Mays at Casa Azafran Community Center in Nashville

Lisa Mays will teach a variety of Wine Education classes and hands-on cooking classes at vibrant Casa Azafran in 2015!

Paella Class in December: We will end the year with a Christmas-inspired Paella Class! Details soon!


Casa Azafrán is a beautiful event space that offers not only offer services in education, legal, health care and the arts to immigrants, refugees, but also offers hands on cooking classes and instruction of global cuisine. You will get a passport to  enjoy a culinary trip “around the world” with some of the most diverse cooking classes in Nashville.

Each cooking class at Casa Azafran is a true and unique culinary event along with beautiful settings and music from each culture to enhance the whole experience.

The state of art professional kitchen is a perfect place to teach hands-on classes and the gorgeous patio and dining area is the right setting to create a fun and enjoyable dining experience.



In 2015, I will begin teaching monthly hands-on cooking classes as well as wine education classes from wine all around the world!

Hands-on cooking classes with Lisa Mays!

My diverse background This crazy, wonderful mixture of Sicilian, Louisiana Cajun and Mississippi Delta taught me to live my life out loud.  My love for food and wine has been an integral part of my life from the beginning. I am thrilled to be able to share my expression of culturally diverse cuisine that is a part of my life and heritage.

I will be teaching many globally-inspired cuisines!

I will be teaching Rustic Italian, Cajun, Creole, Greek, Moroccan, Middle Eastern and Mediterranean inspired dishes, I will also teach paella classes of all types of paella:  Paella Negro, Seafoods, Roasted Meats, Vegetable and Rabbit Paella as well as many paellas inspired by local ingredients.

Low Carb and Delicious: Get Creative!  Gourmet and Bistro Cuisine all based on my low-carb recipes.You will dine in style and never miss the carb!

Wine with Lisa–Wine Education classes with me!

I am passionate about wine and holds the WSET III Advanced Certificate (Wine and Spirit Education Trust of London) as well as student of wine. Currently, I am the Vice President of the newly formed Nashville Wine Guild and will soon pursue  the sommelier certification through the Court of Master Sommeliers with rigorous on-going studies to continue gaining knowledge about the world’s wine producing regions, elements of wine service, and several tasting expertise.

Christmas-inspired Paella Class! in December

You will enjoy an Authentic Spanish Paella hands-on cooking  inspired by the holiday season!

As soon as I have the firm date, I will post it here! This will be an ultimate expression of the most vibrant and well-known dishes of Spain!


09 2014