Posts Tagged ‘@lodgecastiron’

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

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(photos by www.LaylaMaysPhotography.com)

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!

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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.

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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.

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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’.

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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.

26

08 2016

Put an Egg on It! Enjoy a Sunday Paella Brunch with My Paella Travels and Lodge Cast Iron Paella Pan

Paella is my passion and so is brunch! 

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all photos are by my daughter @laylamays photography www.laylamays.com

First, I want to thank Lodge Cast Iron for supplying this awesome 15 inch seasoned carbon steel paella pan! WOW! It is the very best paella pan that I have used so far. I am a Paella Chef in Nashville, TN called MY PAELLA TRAVELS. I expertly create succulent, intensely flavored authentic Spanish paellas with a Nashville-inspired twist. I have cooked for many in the Nashville and surrounding area and even won FIRST PLACE in a paella contest last September. I won the popular vote. Everyone loved my Nashville-inspired paella!

I recently received this great pan from the Lodge Cast Iron Company. I was delighted to find that it is already seasoned and cooks the paella evenly which creates the most flavorful and uniform socarrat (crispy bottom crust) ever! It’s small enough to finish in the oven to get the crispy, caramelized rice crust and large enough to feed 6 to 8 people!

Put an egg on it!

Brunch seems to be very popular here in Nashville and we now have many great brunch places to choose from. But the only place you will find this is with My Paella Travels! Most brunches include several dishes with eggs or topped with a poached or fried egg. Soooo, I was thinking…..

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There is always a plate or two of paella leftover from the events I host. I always tell the group to warm it up for brunch the next day, put a fried egg on it and serve with a side of tangy and smokey Romesco sauce. Well, it’s about time for me to do that too. But why wait until the next day. Why not have a Paella Brunch today!

IMG_9109-webSaveur Magazine has great Paella articles and recipes. I found this Paella Mixta recipe and thought this would be just perfect for today’s Sunday Paella Brunch. I was very inspired by the recipe but I did modify the recipe to fit my own flavor profiles. This recipe worked great for the 15-inch paella pan but I did use 2 cups of Bomba rice instead of 2 1/2.

The Romesco Sauce (modified) is the perfect accompaniment with the fried egg and paella. Spanish Romesco sauce is a tangy, smoky blend of roasted red peppers, smoked paprika, garlic, olive oil and the freshness is enhanced by the sherry vinegar. It is often served with tapas of grilled seafood or even with a paella.

All seasonings and spices used in the recipe can be purchased at Savory Spice Shop in Franklin,TN or online. The Palacios dried mild chorizo can be ordered from www.latienda.com. 

Let me know if you have any questions about how to host a Sunday Paella Brunch. MY PAELLA TRAVELS may just travel to you!

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RECIPES!

Paella Mixta with Spanish Romesco Sauce for a Sunday Brunch
Author: 
Recipe type: Brunch
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
My Paella Travels Paella Brunch! While the Paella Mixta was cooking, I made a Romesco Sauce. Both recipes inspired by Savuer
Ingredients
  • Pinch of saffron threads
  • 2 chicken breasts,diced, marinated in olive oil, smoked paprika, lemon & seasoning, sherry vinegar
  • 10 large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄2 cup extra-virgin olive oil
  • 4 oz. dry-cured Spanish chorizo, cut into 1⁄4"-thick coins
  • 1 tbsp. smoked paprika
  • 3 cloves garlic, minced
  • 3 dried bay leaves
  • Pinch of dried thyme and oregano leaves
  • 3 medium tomatoes, minced
  • 1 small onion, minced
  • 7 cups chicken broth
  • Juice from 1 medium lemon
  • 2 cups short-grain rice, BOMBA RICE
  • 8 oz. fresh or frozen peas
  • 3 jarred roasted red peppers, torn into 1⁄2"-thick strips
  • 12 mussels, cleaned and debearded
  • 1 (9-oz.) box frozen artichoke hearts, thawed
  • 1 egg per person
  • For the Romesco Sauce:
  • 2 large bell peppers or 2 jarred and drained roasted red peppers in a jar
  • 3 large cloves garlic cloves, crushed or fine minced
  • 1 cup blanched white almonds (I used Marcona almonds)
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. tomato paste
  • 1 tbsp. sherry vinegar
  • 1⁄4 tsp. crushed red chile flakes
  • 1⁄4 tsp. smoked paprika
Instructions
  1. Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
  2. Season chicken and shrimp with salt and pepper.
  3. Heat oil in a 15 inch Lodge Cast Iron Carbon Steel seasoned paella pan over medium-high heat. Add marinated chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes.
  4. Transfer shrimp to a plate, leaving meats in pan.
  5. Add paprika, garlic, bay leaves,thyme, oregano, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes.
  6. Add reserved saffron mixture, lemon juice and broth, season with salt, and bring to a boil over high heat.
  7. Sprinkle in rice, distribute evenly with a spoon, and add artichokes, peas, and peppers.
  8. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes.
  9. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.)
  10. Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more.
  11. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
  12. Fry one egg per person for each serving of paella.
  13. Make Romesco Sauce while Paella is cooking:
  14. Place the drained red bell peppers and garlic in a blender along with the almonds, olive oil, tomato paste,sherry vinegar, chile flakes, paprika, and 1⁄2 cup water, and purée until smooth. Scrape into a bowl, season with salt and pepper, and refrigerate until ready to use.

 

 

 

 

 

26

06 2016