Posts Tagged ‘my paella travels catering’

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

My Paella Travels to Savory Spice Shop located in Historic Downtown Franklin, TN for a Paella and Tapas Party!

I love paella! Paella is my passion. Let me share my paella with you!

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Teaching the art of cooking paella has been a skill that I have been cultivating for many years. From the time when I first moved to Nashville in 1989 (wow) and then when  I lived in Austin, Texas, I cooked paella for many friends and hosted a paella dinner at a near by olive oil farm. Paella is one of Spain’s most popular dishes. This art has been perfected for centuries in Spain from the workers in the rice fields of Valencia to today’s tables all around the world.

It’s pretty magical what you can do with rice, olive oil, saffron, sausage and seafood. My paellas are filled with layers of amazing flavors, aromas, textures and enhanced with local ingredients. I often refer to my paella as a symphony of flavors that will make you swoon and come back for more. Together with my unique fusions of local flavors combined with the many years of traditions of authentic Spanish ingredients and techniques, you’ll not find another paella that matches mine anywhere around Nashville.

My Paella Travelled to Savory Spice Shop in Franklin, Tennessee for a Paella Cooking Class this June 2016. I cooked a paella mixta from scratch to a sold out crowd. Paella mixta is a flavorful combination of mussels, shrimp, chicken, chorizo and other sausages. My signature marinated chicken, green beans, zucchini, squash and other summer vegetables filled the paella pan to the brim.  While I was cooking and demonstrating, the class enjoyed Tapas and refreshing white Sangria made with Walker’s Feed Co White Sangria mix. SOOOO refreshing!

This is the second Paella Class that I have hosted at Savory Spice Shop in Franklin, Tennessee. I especially love hosting paella classes here  because of the lovely guests that show up and the authentic spices that are available for my paella. Every single spice and seasoning was available and truly was the key to the #bestpaellainnashville @mypaellatravels.

Enjoy the photos from Saturday night’s cooking class. WARNING! PREPARE FOR HUNGER!

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photo of someone taking a photo of the cooking paella by @laylamays

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Hollie Rollins, owner of Savory Spice Shop and My Paella Travels (Lisa Mays) are about to serve the finished product!

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This was a lovely group of paella enthusiasts! I just loved interacting with each person!

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Paella cooking instructions

 

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My paellas are as intensely colorful as flavorful, just try it and see!

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The class took many photos that night!

 

Presentation

Paella presentation is very important! This is a 32 inch paella pan filled to the brim with succulent rice, seafood, chicken and sausage which took two strong men to carry in!

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The tapas boards included seasoned marcona almonds, a variety of Spanish cheeses and meats and my speciality seasoned and smoked olives. And, the dessert, oh my! Hollie’s special recipe for flan! This was her mother’s recipe and it is fabulous!

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There were lots of smiles and happiness Saturday night. I think they really enjoyed the paella!

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Anticipation!

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25

06 2016